Indian Paneer Stuffed Naan is a delightful Indian Naan stuffed with a classic and delectable mixture of Indian paneer, onions, and some spices. It can be served as breakfast and also as a main meal.
It is a famous and popular variety of the kulcha recipe or Amritsar kulcha naan recipe which is mainly prepared with paneer-based stuffing. generally, it is prepared with maida or all-purpose flour, but it can also be equipped with atta or wholemeal wheat flour for gluten-free recipes.
This vegetarian flatbread stuffed with a spicy paneer filling is extremely easy to make and very versatile. You can eat these naans just as they are or pair them with Dum aloo for complete restaurant-style dining!
You don’t necessarily need a curry for scooping these paneer naans. I can make it a meal in itself and have it with some plain yogurt or even have it without anything. You can have this panner naan as a side bread, or you can even make it an entire meal. This can make a wonderful protein-rich breakfast meal for a meatless Monday or any other day of your choice.
you can make vegan paneer-stuffed naan by using vegan alternatives such as tofu or plant-based cheese instead of paneer. Additionally, replace dairy-based ingredients like milk or ghee with non-dairy alternatives like almond milk
Whenever I have leftover panner naan dough I try to make paneer stuffed naans with them, paneer stuffing is my favorite. It’s kind of perfect comfy food.
Paneer Stuffed Naan is a delicious Indian bread stuffed with spiced paneer (cottage cheese) filling. Here’s a recipe to guide you through the process:
Ingredients for Paneer Stuffed Naan
Naan dough:
- 2 cups maida (plain flour / refined flour / all-purpose flour)
- 1 teaspoon Baking powder
- ¼ teaspoon baking soda
- 1 tablespoon Sugar
- 2 teaspoon salt, or to taste
- 1 cup warm water or milk for kneading dough, or as needed
- ¼ cup curd/yogurt
- 3 teaspoon oil
stuffing:
- 1 cup Paneer (grated)
- 1 green chili (finely chopped)
- ¼ cup Onion (finely chopped)
- 2 tablespoons coriander (finely chopped)
- ¼ teaspoon red chili (lal mirch) powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon aamchur / dry mango powder
- ¼ teaspoon Cumin powder
- ¾ teaspoon Salt adjust according to taste
other ingredients:
- 3 tbsp coriander leaves (finely chopped)
- 3 tablespoons butter or ghee
Instructions for Paneer Stuffed Naan
dough recipe
- firstly, in a large mixing bowl add 1 cup maida, 1 tsp baking powder, ¼ tsp baking soda, 1 tablespoon sugar, 2 tsp salt, and 2 tsp oil.
- Add ¼ cup curd and mix until it resembles coarse crumbs.
- mix well making sure everything is combined well.
- Add a little water and knead well with your hands to make a soft and slightly sticky dough.
- add more water if required and knead to a smooth and soft dough.
- grease the dough with oil. cover and rest for 2 hours in a warm place.
paneer stuffing recipe:
- firstly, in a mixing bowl take 1 cup of grated paneer/cottage cheese.
- also add green chili, onions, red chili powder, coriander, amchur powder, cumin powder, garam masala powder, and salt.
- Stir in chopped cilantro leaves and mix until all the ingredients are well blended.
- The stuffing is ready. keep aside.
preparing paneer stuffed naan recipe:
- After the resting time is over, knead the dough for 2-3 minutes.
- pinch a ball-sized dough and dust it with maida.
- Take one dough portion/ball and roll it into a 2-inch circle with a rolling pin.
- place a ball-sized prepared paneer stuffing in the center.
- Bring together all the sides in the center and seal tightly.
- Press lightly to seal the edges well.
- Top with some nigella seeds (optional) and chopped coriander.
- Dust with dry flour and roll the stuffed dough ball into an oval shape. Make sure the stuffing should not come out.
- gently roll to an oval shape using a rolling pin. make sure you do not make it too thin or thick.
- it should not be larger than your Tawa size.
- Heat a heavy-based pan on medium heat.
- Apply some water to the other side of the paneer naan and place the naan onto the heated tawa (water side down).
- Press the naan onto the tawa so that it sticks to the tawa.
- Cook for about one minute, until the dough, puffs up.
- Flip the tawa over direct flame. Lower the flame to medium-low and then cook the paneer naan over the direct flame, without burning.
- gently scrape the naan from the bottom and remove it.
- Cook the remaining naan in the same manner.
- Brush the cooked naan with melted garlic ghee or butter.
- Cover with a cloth to keep warm until serving.
- finally, serve paneer stuffed naan hot!!
Serving Suggestions
Serve paneer kulcha hot with your favorite curry like paneer butter masala.
Paneer stuffed Garlic Tawa Naan is ready. Serve it with dal makhani or Butter Paneer. If you want a lighter meal, then simply serve it with some raita and pickle.
Tips and variations
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Tips:
- Kneading the dough: Ensure that you knead the dough for a good amount of time until it becomes smooth and elastic. This will help create soft and fluffy paneer-stuffed naan.
- Resting the dough: Allow the dough to rest for at least 1 hour after kneading. This resting period allows the gluten to relax and makes the dough easier to roll out.
- Rolling out the naan: Roll out the dough into a small disc and place a portion of the paneer filling in the center. Carefully seal the edges and roll them out gently to prevent the filling from oozing out.
- Cooking the naan: Traditionally, naans are cooked in a tandoor oven, but you can easily make them on a stovetop. Use a hot griddle or a cast-iron skillet to cook the naan. Brush the naan with ghee or butter while cooking to give it a rich flavor and a golden crust.
- Serving suggestions: Serve paneer-stuffed naan with a side of raita (yogurt dip), pickle, or chutney. It pairs well with various curries and can be enjoyed as a standalone snack too.
- finally, paneer kulcha tastes great when served hot.
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Variations:
- Spicy Paneer Stuffed Naan: Add some finely chopped green chilies, red chili powder, or chili flakes to the paneer filling for an extra kick of heat.
- Herbed Paneer Stuffed Naan: Mix chopped fresh herbs like coriander (cilantro), mint, or dill into the paneer filling. This will add a refreshing flavor to the naan.
- Garlic Paneer Stuffed Naan: Add minced garlic to the paneer filling or brush the naan with garlic-infused butter before cooking for a delicious garlicky flavor.
- Nutty Paneer Stuffed Naan: Add some crushed nuts like cashews, almonds, or pistachios to the paneer filling. The addition of nuts will provide a crunchy texture and a subtle sweetness.
- Spinach Paneer Stuffed Naan: Sauté some finely chopped spinach and mix it with the paneer filling. This will add vibrant green color and a dose of nutrition to the naan.
FAQs
Can I make Paneer paneer-stuffed naan without a tandoor oven?
A: Absolutely! You can make Paneer Stuffed Naan on a stovetop using a griddle or a cast-iron skillet. Simply cook the naan on medium-high heat until it puffs up and gets a golden crust.
Q2: Can I make paneer-stuffed naan dough in advance?
A: Yes, you can prepare the naan dough in advance. After kneading, cover the dough with a damp cloth or plastic wrap and refrigerate it for up to 24 hours. Just make sure to bring the dough to room temperature before rolling it out.
Q3: Can I freeze paneer-stuffed naan?
A: Yes, Paneer Stuffed Naan can be frozen. Once cooked, allow the naan to cool completely, then wrap each naan individually in plastic wrap or aluminum foil and store them in an airtight container or freezer bag. They can be frozen for up to 1 month. To reheat, thaw the naan and warm them in a skillet or the oven.
Q4: Can I make vegan paneer-stuffed naan?
A: Yes, you can make vegan Paneer Stuffed Naan by using vegan alternatives such as tofu or plant-based cheese instead of paneer. Additionally, replace dairy-based ingredients like milk or ghee with non-dairy alternatives like almond milk or coconut oil.
Q5: What are some common accompaniments for paneer-stuffed naan?
A: Paneer-stuffed naan pairs well with various Indian curries such as butter chicken, palak paneer (spinach and cottage cheese curry), or chana masala (chickpea curry). It can also be enjoyed with raita (yogurt dip), pickle, or chutney.
Nutrition
| Calories | 314kcal |
| Carbohydrates | 27g |
| Protein | 8g |
| Fat | 22g |
| Sodium | 1221mg |
| Potassium | 1085mg |
| Sugar | 10 g |
| Vitamin A | 1914IU |
| Calcium | 166 mg |
| Iron | 4 mg |
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