Paneer Stuffed Naan Recipe

Indian Paneer Stuffed Naan - this crispy Indian Naan is stuffed with a classic and delectable mixture of Indian paneer, onions and some spices.

Recipe Source Link:https://www.mygingergarlickitchen.com/indian-paneer-stuffed-naan-video-recipe/

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RECIPE INGREDIENTS

» For Naan Dough:

• 2 teaspoons dried active yeast
• 2 teaspoons sugar
• 1/2 cup warm water (mine was 40°c)
• 3 cups plain flour/all purpose flour/maida
• 1 tablespoon vegetable oil + few drops for coating
• 1/4 teaspoon salt, or to taste
• 1 cup warm water or milk for kneading dough, or as needed
• 1 tablespoon nigella seeds/kalonji
• 3-4 tablespoons chopped cilantro (coriander) leaves

» For Masala Paneer Stuffing:

• 1 1/2 cups grated paneer/cottage cheese
• 2 tablespoons finely chopped coriander
• 1 medium sized finely chopped onion
• 1 teaspoon chaat masala
• 1/2 teaspoon red chili (lal mirch) powder
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon roasted cumin powder (bhuna jeera powder)
• Salt to taste

» For Garlic Ghee or Butter:

• 3 tablespoons butter or ghee (use vegan butter if making it vegan)
• 1 teaspoon grated garlic

RECIPE INSTRUCTIONS

» Make Paneer Masala Stuffing:

1. Add all the ingredients of stuffing in a bowl.
2. Mix well to combine. Keep it aside.

» Make The Dough:

1. In a small bowl, mix the yeast and sugar with one 1/4 cup of warm water.
2. Leave it in a warm place for 5-10 minutes or until the yeast is covered with froth.
3. Mix together activated yeast mixture, the flour, salt, and 1 tablespoon oil.
4. Add a little water and knead well with your hands to make a soft and slightly sticky dough.
5. Apply a little oil to the dough ball and cover it with a plastic wrap.
6. Leave it in a warm place to rise for 2 hours or until it is double in size.
7. Punch the dough and knead lightly.
8. Pinch a large lemon size balls.
9. Dip it into dry flour. Repeat the same method with the rest of the dough.

» Make Garlic Butter:

1. Combine garlic and ghee in a small bowl and mix well. Set it aside.

» Make Paneer Stuffed Naan:

1. Take one dough portion/ball and roll to a 2-inch circle with a rolling-pin.
2. Place a 2 tablespoon of paneer stuffing on the center.
3. Bring together all the sides in the center and seal tightly.
4. Press lightly to seal the edges well.
5. Top with some nigella seeds and chopped coriander.
6. Dust with dry flour and roll the stuffed dough ball into an oval shape. Make sure the stuffing should not come out.
7. Don?t roll them out too thinly or they?ll turn out like crisps.
8. Flip the naan, and apply water on the backside of naan.
9. Heat a pan over medium-high heat, and place the water side down on the tawa/pan.
10. Cook for about one minute, until the dough, puffs up.
11. Once the naan starts bubbling and dough start drying, flip the tawa over the hot plate or flame and cook for one more minute or until they turn golden brown.
12. Brush the cooked naan with melted garlic ghee or butter.
13. Cover with a cloth to keep warm until serving. 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.

RECIPE NOTES

1. For this recipe, use a good quality of fresh paneer (preferably homemade).
2. You can also add mint here.
3. You can also use basic leftover naan dough for making these stuffed naans.
4. For me, a generous amount of butter or ghee on top of these impressive flatbreads is a must. As soon as I make this Paneer Naan, I top it with a dollop of butter. This is the best way to relish this mildly spicy naan.