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Paneer Butter Masala Stuffed Naan Recipe

Paneer Butter Masala Stuffed Naan Recipe

Sneha Paul
Naan-stop flavour! My paneer butter masala stuffed naan 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!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Bread, Main Course
Cuisine Indian
Servings 5 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
  • 200 g paneer chopped into small pieces
  • Fresh coriander leaves chopped

Other ingredients:

  • Kalonji/nigella or onion seeds
  • Fresh coriander leaves chopped
  • Butter as needed

Instructions
 

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.