paneer stuffed naan

Paneer Stuffed Naan

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 a complete restaurant-style dining!

You don’t necessarily need a curry for scooping these 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 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.

Whenever I have leftover naan dough I try to make stuffed naans with them, paneer stuffing is my favorite. It’s kind of perfect comfy food.

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


  • 1 cup Paneer (grated)
  • 1 green chilli (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

  1. 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.
  2. Add ¼ cup curd and mix until it resembles coarse crumbs.
  3. mix well making sure everything is combined well.
  4. Add a little water and knead well with your hands to make a soft and slightly sticky dough.
  5. add more water if required and knead to a smooth and soft dough.
  6. grease the dough with oil. cover and rest for 2 hours in a warm place.

paneer stuffing recipe:

  1. firstly, in a mixing bowl take1 cup of grated paneer/cottage cheese.
  2. also add green chilli, onions, red chili powder, coriander, amchur powder, cumin powder, garam masala powder, and salt.
  3. Stir in chopped cilantro leaves and mix until all the ingredients are well blended.
  4. The stuffing is ready. keep aside.

preparing paneer naan recipe:

  1. After the resting time is over, knead the dough for 2-3 minutes.
  2. pinch a ball-sized dough and dust it with maida.
  3. Take one dough portion/ball and roll it into a 2-inch circle with a rolling pin.
  4. place a ball-sized prepared paneer stuffing in the center.
  5. Bring together all the sides in the center and seal tightly.
  6. Press lightly to seal the edges well.
  7. Top with some nigella seeds (optional) and chopped coriander.
  8. Dust with dry flour and roll the stuffed dough ball into an oval shape. Make sure the stuffing should not come out.
  9. gently roll to an oval shape using a rolling pin. make sure you do not make it too thin or thick.
  10. it should not be larger than your tawa size.
  11. Heat a heavy-based pan on medium heat.
  12. Apply some water to the other side of the paneer naan and place the naan onto the heated tawa (water side down).
  13. Press the naan onto the tawa so that it sticks to the tawa.
  14. Cook for about one minute, until the dough, puffs up.
  15. Flip the tawa over direct flame. Lower the flame to medium-low and then cook the paneer naan over the direct flame, without burning.
  16. gently scrape the naan from the bottom and remove it.
  17. Cook the remaining naan in the same manner.
  18. Brush the cooked naan with melted garlic ghee or butter.
  19. Cover with a cloth to keep warm until serving.
  20. finally, serve paneer kulcha hot!!

Serving Suggestions

Serve paneer kulcha hot with your favourite 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

  • For this recipe, use a good-quality fresh paneer (preferably homemade).
  • firstly, knead to smooth a soft dough else naan will be chewy.
  • You can also add mint here.
  • in addition, you can also use an oven or tandoor to bake the kulcha instead of tawa.
  • Never use nonstick tawa as it slips while reversing.
  • You can also use basic leftover naan dough for making these stuffed naans.
  • applying water is mandatory.
  • finally, paneer kulcha taste great when served hot.


Calories 314kcal
Carbohydrates 27g
Protein 8g
Fat 22g
Sodium 1221mg
Potassium 1085mg
Sugar 10 g
Vitamin A 1914IU
Calcium 166 mg
Iron 4 mg

Paneer Stuffed Naan


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