Dal Makhani and Paneer Stuffed Naan

Is there anyone like me who has always wanted to make naan but could never give it a try?
Believe me it's not that tough, so just grab some paneer, empty your dal container and surprise your spouse with these simple yet mouthwatering dishes tonight. :)

DAL MAKHANI:

Ingredients:
- 1 cup whole urad (not the split dal)
- 1/4 cup black beans/red beans (razma)
- Butter
- Amul Fresh Cream
- 1 dried red chilli (whole)
- 1 green chilli
- Ginger paste
- Turmeric powder
- Coriander powder
- Cumin powder
- Cumin seeds (jeera)
- Garam masala
- Salt
- Coriander leaves

Method:
- Soak the whole urad and beans overnight.
- Boil them with green chilli, salt and turmeric powder in a pressure cooker. Take a whistle on high flame and put on low flame for 15-20 minutes.
- Now prepare the tadka. Take butter in a pan and heat it. Add cumin seeds, dried red chilli and ginger paste. Now add the dal to it. Add cumin powder, coriander powder and garam masala and let it boil.
- At last, add fresh cream and stir well. Cook for 2 minutes.
- Garnish with coriander leaves and fresh cream. Serve hot with naan/ tandoori roti.


PANEER STUFFED NAAN:

Ingredients:
- Maida (White flour)
- Curd
- Salt
- Sugar

Filling:
- Paneer (crushed/crumbled)
- Carrot (grated)
- Sesame seeds (til)
- Chopped coriander leaves (hara dhaniya)
- Salt
- Cumin powder
- Coriander powder
- Red chilli powder

Method:
Prepare dough using maida, curd, little sugar and salt. Cover it and let it ferment for 6-8 hrs. The dough should double in size as it gets fermented. Now beat it well so as to make it soft. Keep it aside.
Prepare the filling by taking crumbled paneer in a bowl. Add grated carrot, chopped coriander leaves, sesame seeds, all spices and salt to it.
Now take a small portion of the dough and make a small roti with it. Fill this roti with the paneer mixture, close the ends and give an oval shape. Flatten this with a belan forming a naan. Now bake this either in an oven/ OTG or you could also use a grill on a hot-plate/gas burner. Smear it with butter and serve hot with Dal Makhani. :)