Paneer Cheese Bun Recipe- Spicy Gochujang & Kashmiri Chili

Last Updated on 2 months by Neha Deshmukh

Paneer Cheese Bun Recipe – Spicy Gochujang & Kashmiri Chili

Hello friends! I’m so excited to share this recipe with you – it’s a total flavor bomb! I first made these Paneer Cheese Buns when I was craving something a little different, a fusion of flavors that would really wake up my tastebuds. The result? A spicy, cheesy, utterly delicious treat that’s become a family favorite. Get ready to make some magic in the kitchen!

Why You’ll Love This Recipe

These aren’t your average buns. We’re talking soft hero rolls overflowing with a vibrant, spicy paneer filling, topped with sweet caramelized onions and a creamy, dreamy cheese sauce. The combination of Indian spices like Kashmiri chili powder and garam masala with the Korean kick of gochujang is seriously addictive. It’s a little bit spicy, a little bit sweet, and a whole lot of satisfying. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to create these incredible Paneer Cheese Buns:

• 8 hero/hot dog buns
• 1 teaspoon cumin seeds
• 0.25 teaspoon mustard seeds
• 1 tablespoon ginger garlic paste
• 1 serrano pepper
• 0.5 red onion (about 100g)
• 1 green bell pepper
• 0.25 teaspoon turmeric powder
• 1 tablespoon Kashmiri chili powder
• 1 tablespoon ground coriander
• 0.25 teaspoon ground green cardamom
• 0.25 teaspoon garam masala
• 1 large tomato
• 2 tablespoons gochujang
• 8 oz paneer (about 225g)
• 0.5 onion (about 50g)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 0.25 teaspoon sugar
• 4 oz cheddar cheese (about 115g)
• 2 tablespoons butter
• 0.33 cup milk (about 80ml)

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Paneer: Types & Quality

Paneer is an Indian fresh cheese, and its quality really matters. You want a firm, non-rubbery paneer that holds its shape well. If you can find it, homemade is always best! Otherwise, look for a good quality paneer from your local Indian grocery store.

Gochujang: A Korean Chili Paste – Flavor Profile & Substitutes

Gochujang is a fermented Korean chili paste that adds a wonderful umami and spicy kick. It’s not super spicy, but it has a complex flavor. If you can’t find it, you can substitute with a mix of sriracha (1 tbsp) and a teaspoon of miso paste.

Kashmiri Chili Powder: Color & Mild Heat

Kashmiri chili powder is prized for its vibrant red color and mild heat. It adds a beautiful hue to the dish without overpowering the other flavors. Regular chili powder can be used in a pinch, but you might want to reduce the amount slightly.

Spice Blend: The Importance of Freshly Ground Spices

Seriously, this makes a difference! Freshly ground spices have a much more potent aroma and flavor. If you can, grind your own coriander and cardamom seeds. It’s worth the effort!

Hero Buns: Choosing the Right Bread

Hero buns (also known as hot dog buns) are perfect for this recipe because they’re sturdy enough to hold the filling without getting soggy. Look for soft, slightly chewy buns.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Caramelize the onions: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a pan over medium heat. Add 0.5 red onion, sliced, and a pinch of salt and 0.25 teaspoon of sugar. Cook for about 15 minutes, stirring occasionally, until the onions are deeply golden brown and caramelized. Set aside.
2. Toast the seeds & start the masala: In the same pan, add a little more oil if needed. Toast 1 teaspoon of cumin seeds and 0.25 teaspoon of mustard seeds until they start to splutter. Add 1 tablespoon of ginger garlic paste and 1 finely chopped serrano pepper. Sauté for a minute until fragrant.
3. Sauté the veggies & spices: Add 1 chopped green bell pepper and sauté for another 3-4 minutes. Then, add 0.25 teaspoon of turmeric powder, 1 tablespoon of Kashmiri chili powder, 1 tablespoon of ground coriander, 0.25 teaspoon of ground green cardamom, and 0.25 teaspoon of garam masala. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant.
4. Build the masala: Add 1 chopped large tomato and 2 tablespoons of gochujang. Cook until the tomatoes soften and the mixture thickens into a rich masala – about 5-7 minutes.
5. Coat the paneer: Add 8 oz of paneer cubes to the masala and gently coat them with the spice mixture. Cook for another 2-3 minutes. Remove from heat.
6. Make the cheese sauce: In a separate saucepan, melt 4 oz of cheddar cheese with 2 tablespoons of butter and 0.33 cup of milk over low heat, stirring constantly until smooth and creamy.
7. Toast the buns: Lightly butter-toast the 8 hero buns.
8. Assemble & enjoy: Layer the toasted buns with the paneer filling, top with the caramelized onions, and generously drizzle with the cheese sauce. Garnish with fresh coriander and serve immediately!

Expert Tips

Here are a few things I’ve learned along the way to help you nail this recipe:

• Achieving the Perfect Caramelization: Low and slow is the key! Don’t rush the caramelization process. The onions should be a deep golden brown, almost jammy.
• Working with Paneer: Preventing Crumbling: Gently handle the paneer to avoid it crumbling. Don’t overcook it in the masala.
• Balancing Spice Levels: Adjust the amount of serrano pepper and gochujang to your liking.
• Creating a Smooth Cheese Sauce: Keep the heat low and stir constantly to prevent the cheese from separating.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Paneer Cheese Bun: Use a vegan paneer substitute and a vegan cheddar cheese.
• Gluten-Free Paneer Cheese Bun: Use gluten-free hero buns.
• Spice Level Adjustment: For a milder flavor, reduce the amount of serrano pepper and gochujang. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptation: During Navratri or Diwali, you can adapt this recipe by omitting the onion and garlic, and using permitted ingredients like ginger paste and potatoes instead of paneer. My mom always made a similar version during fasting periods!

Serving Suggestions

These Paneer Cheese Buns are fantastic on their own, but they also pair well with:

• A side of raita (yogurt dip) to cool down the spice.
• A simple green salad.
• Some crispy papadums.

Storage Instructions

These buns are best enjoyed fresh! However, you can store the paneer filling in an airtight container in the refrigerator for up to 2 days. Reheat before assembling.

FAQs

Let’s answer some common questions:

• What is paneer and where can I find it? Paneer is a fresh, non-melting Indian cheese. You can find it at most Indian grocery stores, or sometimes in the international section of larger supermarkets.
• Can I make the paneer filling ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator for up to 2 days.
• What can I substitute for gochujang if I don’t have it? A mix of sriracha (1 tbsp) and a teaspoon of miso paste works well.
• How do I prevent the buns from getting soggy? Toast the buns lightly before assembling.
• Can I grill or pan-fry the assembled buns instead of toasting them? Absolutely! Brush the assembled buns with a little butter and grill or pan-fry until golden brown and crispy.
• What side dishes pair well with these spicy buns? Raita, a green salad, or crispy papadums are all great options.

Enjoy making (and eating!) these delicious Paneer Cheese Buns. I hope they bring a little spice and joy to your kitchen! Let me know how they turn out in the comments below.