Ingredients

• 250 gms (0.56 lb) Paneer
• 100 mls (0.42 cup) Yogurt
• 2 tbsps Ginger Garlic Paste
• 1 tsp Garam Masala
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Salt
• 2 tbsps Vegetable Oil
• 200 mls (0.83 cup) Tomato Puree
• 100 mls (0.42 cup) Heavy Cream
• 1 tsp Cumin Seeds
• 2 tbsps Butter
• 2 tbsps Coriander Leaves
• 500 gms (1.11 lbs) Whole Wheat Flour
• 1 tsp Yeast
• 1 tsp Sugar
• 200 mls (0.83 cup) Water
• 4 clovess Garlic
• 1 tsp Salt for Naan

Instructions

1. Cut the paneer into cubes and set aside.
2. In a mixing bowl, combine yogurt, ginger garlic paste, garam masala, turmeric powder, red chili powder, and salt. Marinate the paneer cubes in this mixture for at least 30 minutes.
3. In a pan, heat vegetable oil. Add the marinated paneer and cook until golden brown. Remove and set aside.
4. In the same pan, add butter and cumin seeds. Once they splutter, add tomato puree and cook until the oil separates.
5. Add the heavy cream, stir well, and let it simmer for 5 minutes.
6. Add the cooked paneer cubes to the gravy and simmer for another 5-7 minutes. Garnish with coriander leaves.
7. For the garlic naan, activate yeast by mixing it with lukewarm water and sugar. Let it sit for 10 minutes.
8. In a large bowl, mix whole wheat flour, salt, and the activated yeast mixture.
9. Knead the dough until smooth and let it rest for 1 hour or until it doubles in size.
10. Preheat the oven to 250°C (482°F).
11. Finely chop garlic and add it to melted butter.
12. Divide the dough into small portions, roll them out, and brush with melted butter and garlic mixture.
13. Bake the naan in the preheated oven for about 5-7 minutes or until golden brown.
14. Serve the hot garlic naan with Paneer Tikka Masala.

Notes

• Paneer Tikka Masala is a popular Indian vegetarian dish.
• Garlic Naan is a type of Indian flatbread infused with garlic flavor.