The word Naan is originally from the Persian and means bread. The name spread later in the neighbouring languages on the Indian subcontinent and among the Turkic peoples of Central Asia (in the Turkic languages also: Nan or Non).
Paneer naan bread is a type of bread made with flour and stuffed with paneer (cottage cheese). It is a flatbread that is baked in the oven. Naan bread often looks like a tear drop but can have different shapes also. It is often covered in herbs and spices to change the taste.
Paneer naan bread, sometimes also known as cheese naan, is made from basic bread ingredients like all purpose flour (maida), yeast, salt, and butter or ghee. It also is made with yogurt and milk. The yogurt is what makes naan bread taste so much different than other kinds of bread.
The dough patties or naan are baked in an open tandoor. From this natural baking method, which requires special care, comes the typical taste. But at home you can bake/make them in an oven also.
Paneer naan with gravy is my all time favourite dish and is one of the popular north Indian dishes. I firstly had it in a restaurant in Chandigarh, India. I loved it so much that my mother tried it at home and that was more delicious than the restaurant one. So I got this delicious recipe from my mother.
Paneer naan is delicious in taste, easy to make and goes very well with gravy and some onion salad, chutney or pickle. The gravy is a silky, buttery, creamy tomato based gravy, which is normally base for many Indian curries.
The gravy that is usually served with paneer naan, is made of onions, tomatoes or tomato puree, ginger, garlic, cream and with some Indian herbs and spices.
The naan can be made on tawa or in an oven (or tandoor), but the one I shared here is oven version of paneer naan.
For Paneer Naan
For the Gravy
Prepare the dough for the Paneer Naan
Prepare the filling for the Naan
Making Paneer Naan
For the Gravy
Add cloves, dried red chillies and cumin seeds. Sauté for a minute. Stir in between.
Now add chopped ginger, garlic and green chillies. Sauté them again.
Add chopped onion and sauté for another 2 to 3 minutes.
Then add chopped tomatoes, cashew nuts, turmeric powder, coriander powder, sugar and salt. Mix everything well.
Let it cook/boil for another 15 minutes on a medium low flame. Stir in between.
Take the pan/kadai off the heat and allow it to cool.
Blend the gravy to a fine puree and then strain into another deep non stick pan and cook for 5 minutes.
Add kasoori methi powder and garam masala and cook for further 2-3 minutes and then add the cream and mix lightly.