When we think about any Indian restaurant delicacy, the fluffy, pillowy Naan comes to mind. Naan is like a versatile bread that can go with so many types of recipes. Fresh from the tandoor with its cherished bubbly experience, Naan is considered a perfect vessel for the rich and thick gravies. It is served with the complementary butter applied on it, and the different varieties of Naan add more spice to the concept of the naan bread, which has today become a centrepiece of all Indian dining experiences. Now the confusing question arises: what should we eat with Naan? Both paneer butter masala and lamb korma are the jewels of the Mughlai cuisine; they have a creamy texture that melts in your mouth. Let’s break down the “Great Naan Debate” and check which one goes best on your plate.
PANEER BUTTER MASALA: THE DELIGHTFUL INDIAN CUISINE
This dish gives the whole justice to its name, as its name suggests, it is drowned in butter and ground with lots of mixed spices. Its texture makes it harmonious with Naan, which has a chewy texture. Paneer butter masala is made with the pureed tomatoes, cream and butter. When Naan is dipped in this, all the thick gravy gets absorbed by the bubbly texture of the Naan, which makes it softer. When we take a bite of it with Naan, the paneer’s soft texture mimics the soft texture of Naan. The sweetness of sugar balances with the spiciness of the masala. Paneer butter masala feels like a warm hug, making it a primary choice for all major celebrations and family gatherings.
THE CASE OF LAMB KORMA: AN AROMATIC CUISINE
If Paneer Butter Masala is about smoothness, Lamb Korma is about complexity. It is a popular Mughlai cuisine that needs patience to be cooked properly until its threads appear properly. The lamb is cooked slowly in the sauce until the sauce is absorbed properly into the lamb. The sauce of yoghurt and grated onions gets thickened as the fibres of the lamb dissolve in it. Naan provides a neutral base that provides a bold contrast with the savoury taste and oiliness of the korma, which satisfies heavy hunger. While paneer butter masala is wrapped with a few spices, Lamb korma is like a pot of flavours and spices. It includes the aroma of dried spices like cinnamon, cardamom, and cloves sauteed in oil. The dish requires a garlic naan to match the intense flavours. For high protein requirements, Lamb korma is perfect.
THE FINAL DECISION
When you want something delightful, the Panner Butter Masala is a perfect choice, with a double dose of dairy that provides the perfect smoothness. It is safe, delicious and creamy, which makes it a favourite of everyone. But if you want something that feels like the main event, Lamb Korma brings that vibe to you. Its rich aromatic taste brings you to the royalty of Mughlai flavours, whose spiciness cannot be beaten; it can be paired with tandoori roti as well.
CONCLUSION
Whether you want Paneer Butter masala or Lamb Korma, it completely depends on your choice and mood. The tanginess of the paneer butter masala and the spiciness of the lamb korma are unbeatable. You can browse Crown Indian Cuisine by looking at our menu and exploring the dishes, what ingredients are the hero ingredients in different dishes and find your taste. We can end this debate by pairing the dishes together and trying them one by one. Order these online or reserve a table with the expert Mr. Sandeep to experience the proper dining direct from the kitchen.
FAQs
- What is the main difference between Paneer Butter Masala and Lamb Korma?
Paneer Butter masala has flavours of tanginess and creaminess, whereas Lamb Korma is a Mughlai dish that has an aromatic flavour.
- Which Naan is good for scooping heavy gravies?
For Paneer butter masala, simple Butter Naan is a decent choice, and for holding the thick gravy of Lamb Korma, you can go with Garlic Naan or Butter Naan.
- Is Lamb Korma Spicy?
As per the spice tolerance of Indian Taste Buds, Lamb Korma doesn’t have that level of spiciness; it’s more about the aroma of spices that give it a flavorful taste.