Paneer Butter Masala Stuffed Naan Recipe

Naan-stop flavour! My paneer butter masala stuffed naan recipe is a modern twist on a timeless classic, where soft, fluffy naan envelops rich, creamy paneer butter masala, creating a flavour explosion in every bite – pure comfort food heaven! 

Watch how to make paneer butter masala stuffed naan recipe:

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Prep Time: 10 min | Cook Time: 50 min | Total Time: 1 hour

Serves: 5 stuffed naan

Ingredients:

For the naan dough:

2 cups all-purpose flour/maida

1 tsp baking powder

A pinch of baking soda

1 tsp powdered sugar

Salt to taste

½ cup yoghurt/dahi

2 tbsp oil

Oil, for applying over the dough

For paneer butter masala:

2 tomato, chopped

1-inch ginger

6 small cloves of garlic

1 green chilli

6-8 cashews, soaked in hot water for 15 minutes or boiled for 5 minutes

1 tbsp oil

1 tbsp butter

½ tsp cumin

1 green cardamom pod

½ inch cinnamon stick

½ tbsp chopped garlic

1 green chilli, chopped

1 large onion, chopped

¼ tsp sugar

Salt to taste

½ tbsp coriander powder

¼ tsp cumin powder

2 tsp red chilli

⅛ tsp turmeric

Water, as required

A pinch of garam masala powder

A pinch of kasuri methi, lightly crushed

¼ cup fresh malai/cream

2 tbsp butter

200g paneer, chopped into small pieces

Fresh coriander leaves, chopped

Other ingredients:

Kalonji/nigella or onion seeds

Fresh coriander leaves, chopped

Butter, as needed

Method:

Preparing the Naan Dough:

In a large bowl, add all-purpose flour, baking powder, baking soda, sugar, salt, yoghurt and oil.

Begin to knead the mixture into a soft dough. If the dough feels too firm or dry, gradually add a little water until it reaches a smooth and pliable consistency.

Once the dough is formed, lightly apply oil over its surface to prevent drying.

Cover the bowl with a damp cloth and let the dough rest at room temperature for at least 1 hour to allow it to become more elastic and easier to roll.

Preparing the Paneer Butter Masala Filling:

Grind tomato, ginger, garlic, green chilli and cashews to a smooth and fine paste. Keep aside.

Heat a wok (kadai) over medium flame.

Add the oil and butter to the heated wok. Allow the butter to melt completely.

Add cumin, cardamom, cinnamon, garlic and green chilli. Cook until fragrant.

Add onion. Cook until light golden brown and softened.

Pour the prepared tomato-cashew paste, sugar and salt.

Cook the mixture, stirring frequently, until the oil starts to separate from the sides of the pan, indicating that the masala is well cooked.

Add coriander powder, cumin powder, red chilli powder and turmeric. Cook for a minute.

Pour a little water.  Mix well and bring the gravy to a gentle simmer.

Add garam masala powder, kasuri methi, malai and butter.

Mix well and cook for another 1-2 minutes until the gravy is smooth and creamy.

Add paneer and fresh coriander leaves. Mix gently to coat the paneer without breaking it.

Turn the flame off. Allow it to cool down completely.

The paneer butter masala filling is now ready to be stuffed into the naan.

Assembling and Cooking the Stuffed Naan:

Uncover the rested naan dough and gently punch it down to release any trapped air.

Briefly knead the dough once to smooth it out.

Divide the dough into equal-sized small balls.

Lightly sprinkle onion seeds and fresh coriander leaves onto a clean rolling surface. 

Take one dough ball and place it on the prepared rolling surface. Gently press it down to flatten it slightly.

Using a rolling pin, carefully roll out the dough ball into a circle.

Place a generous spoonful of the prepared paneer butter masala filling in the center of the rolled-out naan.

Fold the edges of the naan dough inwards from three sides, bringing them together at the center to form a triangular shape.

Press the edges to ensure the filling is completely enclosed and the naan doesn’t open during cooking.

Lightly brush the bottom surface of the stuffed naan with water. This will help it stick to the hot tawa.

Place the water-brushed side of the naan onto a preheated tawa (griddle) over medium-high heat.

Cook for a few seconds (about 30-60 seconds) until the bottom begins to lightly brown.

Carefully flip the tawa upside down, holding it securely over a direct medium flame (gas stove).

Cook the naan directly over the flame, rotating the tawa as needed, until it puffs up and develops golden brown spots. Be cautious not to burn the naan.

Remove the cooked naan from the tawa and place it on a plate. Immediately brush the top surface generously with butter.

Repeat the same process with the remaining dough balls and paneer filling.

Serve the hot stuffed naan immediately with green chutney or any other desired accompaniment.

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Happy Cooking!

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