Paneer Naan Recipe

Ingredients

• For the naan: For the naan:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the paneer filling: For the paneer filling:
• 200g paneer cheese, crumbled 200g paneer cheese, crumbled
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon chopped cilantro (coriander leaves) 1 tablespoon chopped cilantro (coriander leaves)
• For cooking: For cooking:
• Butter or ghee (clarified butter) Butter or ghee (clarified butter)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, yogurt, salt, and yeast mixture. Mix well until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1 hour or until doubled in size.
4. 4.
   In the meantime, prepare the paneer filling. In a bowl, mix the crumbled paneer cheese, cumin powder, coriander powder, garam masala, salt, and chopped cilantro. Set aside.
5. 5.
   Once the dough has risen, punch it down and divide it into equal-sized balls. Take one ball at a time and roll it into a small circle.
6. 6.
   Place a spoonful of the paneer filling in the center of the circle. Fold the edges of the dough over the filling, sealing it completely. Gently roll the stuffed dough into a larger circle, about 1/4 inch thick.
7. 7.
   Heat a tawa (flat griddle) or a non-stick pan over medium heat. Place the rolled naan on the hot surface and cook for about 2 minutes until bubbles start to form.
8. 8.
   Flip the naan and cook the other side for another 2 minutes. Brush the cooked side with butter or ghee, then flip again and cook for an additional minute until both sides are golden brown and slightly charred.
9. 9.
   Repeat the process with the remaining dough balls and paneer filling.
10. 10.
    Serve the Paneer Naan hot with raita or chutney.

Treat your ingredients with care...

• Paneer cheese — Make sure to crumble the paneer cheese finely for a smooth and creamy filling.
• Yogurt — Use plain yogurt without any added flavors or sweeteners for the best results.
• Cilantro — Fresh cilantro adds a vibrant flavor to the filling. If you're not a fan of cilantro, you can omit it or substitute with fresh mint leaves.

Tips & Tricks

• For a smoky flavor, you can cook the naan directly on a gas flame for a few seconds on each side.
• If you don't have a tawa or non-stick pan, you can use a regular frying pan instead.
• Experiment with different fillings by adding vegetables like spinach or mashed potatoes to the paneer mixture.
• To make the naan more fluffy, you can add a pinch of baking powder to the dough.
• Leftover naan can be stored in an airtight container and reheated in a toaster or oven.

Serving advice

Serve Paneer Naan as a main course accompanied by a side of raita (yogurt sauce) or chutney. It pairs well with vegetable curries or lentil dishes.

Presentation advice

To enhance the presentation, brush the cooked naan with melted butter or ghee and sprinkle some chopped cilantro on top. Serve it on a warm plate or in a traditional Indian bread basket.