good combination....

GRAVY WITH PANEER NAAN
Serves 3
GRAVY
Garlic cloves few
Onion sliced 2
Tomato chopped 3
Salt & red chilli powder, sugar 1tsp
Turmeric powder 2 pinches
Garam masala 1 tsp
Kitchen king (masala) 1 tsp (optional)
Milk ½ cup
Kasuri methi 1 tsp
Cumin seeds ½ tsp
Oil 1 tsp
Deep fry onion and garlic till golden.
In a heavy bottom pan, add tomatoes, salt, chilli powder and sugar. Cook it on high flame for 5 minutes and 10 minutes on low flame till water comes out.
Cool it. Grind tomato pulp and fried onion garlic together to get smooth paste.
Heat oil in kadahi, add cumin seeds, sauté it. Now add onion tomato paste. Cook it till oil comes out.
Add turmeric powder, kitchen king, garam masala. Cook it for few minutes.
Add kasuri methi. After few minutes add milk. Cook till it looks like gravy.
Check seasonings.

PANEER NAAN
Plain flour 2 cups
Curd ½ cup
Salt ½ tsp
Oil 1tsp
Sugar ½ tsp
A pinch of baking powder
Luke warm water for kneading dough
Sift flour, salt and baking powder together.
Add salt sugar and oil. Rub the flour to get crumbs.
Add curd and knead smooth dough with water if required.
Cover it and keep it aside for at least 5-6 hours.
Cottage cheese grated 250gms
Onion chopped 2
Coriander seeds 1tsp
Salt & red chilli powder to taste
Green chillies chopped 2
Coriander leaves chopped 1 tsp
Oil for sauté
In pan heat oil, add coriander seeds, when crackles add onion sauté till it turns light brown.
Add salt and chillies. Add cottage cheese mix it thoroughly. Remove from fire.
Garnish with coriander leaves.
Make 8 balls from dough. Roll out each ball into chapatti.
Place small filling of cheese mixture in the centre, now join the edges and seal the naan. Press and again roll the naan even. Repeat the same with all balls.
Cook the naan in pre heated tandoor from both sides.
Remove from tandoor and temper the naan with butter.
Serve the paneer naan with gravy.