Paneer Stuffed Naan Recipe – Authentic Indian Flatbread with Kalonji

Last Updated on 2 months by Neha Deshmukh

Paneer Stuffed Naan Recipe – Authentic Indian Flatbread with Kalonji

Hello friends! If you’ve ever craved that soft, pillowy naan bread from your favorite Indian restaurant, but felt intimidated to make it at home… today’s the day! I’m sharing my go-to recipe for Paneer Stuffed Naan – a truly special treat that’s surprisingly achievable. I first made this for a Diwali gathering, and it was a huge hit. Get ready to impress your family and friends with this authentic Indian flatbread!

Why You’ll Love This Recipe

This isn’t just any naan recipe. We’re taking it up a notch with a flavorful paneer stuffing, and that beautiful sprinkle of kalonji (nigella seeds) that adds a lovely aromatic touch. It’s a little bit of effort, yes, but the reward is so worth it. Imagine warm, fluffy naan, bursting with a savory paneer filling… served with your favorite curry. Pure comfort food!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 teaspoons dried active yeast
• 2 teaspoons sugar
• ½ cup warm water (about 120ml)
• 3 cups plain flour/all purpose flour/maida (about 360g)
• 1 tablespoon vegetable oil
• ¼ teaspoon salt
• 1 tablespoon nigella seeds/kalonji
• 3-4 tablespoons chopped cilantro (coriander) leaves
• 1 ½ cups grated paneer/cottage cheese (about 180g)
• 2 tablespoons finely chopped coriander
• 1 medium finely chopped onion
• 1 teaspoon chaat masala
• ½ teaspoon red chili (lal mirch) powder
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon roasted cumin powder (bhuna jeera powder)
• 3 tablespoons butter or ghee
• 1 teaspoon grated garlic

Ingredient Notes

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

• Kalonji/Nigella Seeds: These little black seeds are a must for authentic flavor and visual appeal. They have a slightly peppery, onion-like taste. Don’t skip them!
• Paneer Variations: You can use store-bought paneer or make your own. If your paneer feels a little dry, add a tablespoon of yogurt to the stuffing to bind it.
• Flour Types: All-purpose flour (maida) works best for that soft texture. You can experiment with whole wheat flour, but the naan won’t be quite as soft.
• Ghee/Butter Infusion: Infusing your butter or ghee with garlic is a game-changer. Simply melt the butter/ghee and sauté the grated garlic until fragrant. This adds an incredible depth of flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s activate the yeast. In a small bowl, combine the yeast, sugar, and ¼ cup of warm water. Give it a gentle stir and let it sit for 5-10 minutes, until it gets nice and frothy. This means the yeast is alive and ready to work its magic!
2. Now, in a large bowl, combine the flour, salt, and oil. Pour in the activated yeast mixture. Gradually add the remaining warm water or milk, mixing until a soft, sticky dough forms.
3. Lightly coat the dough with oil, cover it, and let it rise in a warm place for about 2 hours, or until doubled in size. Patience is key here!
4. Once the dough has risen, gently punch it down to release the air. Divide the dough into lemon-sized balls.
5. On a lightly floured surface, roll each ball into a 2-inch circle.
6. Time for the stuffing! Place about 2 tablespoons of the paneer mixture in the center of each dough circle. Carefully seal the edges tightly, making sure the filling is completely enclosed.
7. Sprinkle the stuffed naan with nigella seeds and chopped cilantro. Gently dust with flour and roll into an oval shape, being careful not to let the filling leak out.
8. Heat a tawa or flat pan over medium heat. Cook the naan water-side down until bubbles start to form. Then, flip it over and cook directly over the flame (if you have a gas stove) until golden brown and slightly charred. Be careful not to burn it!
9. Brush the cooked naan generously with your garlic-infused ghee or butter. Serve immediately!

Expert Tips

• Don’t overwork the dough. A slightly sticky dough is better than a tough one.
• If the naan is sticking to the tawa, add a little more oil.
• Cooking over an open flame gives that authentic tandoor-style char, but be cautious!

Variations

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

• Vegan Naan: Substitute the paneer with a mashed potato and pea filling. Use plant-based butter or oil instead of ghee.
• Gluten-Free Naan: Use a gluten-free flour blend designed for bread making. You might need to adjust the amount of liquid.
• Spice Level Adjustment: Adjust the amount of red chili powder to your liking. My family prefers a mild spice level, but feel free to add more if you like it hot!
• Festival Adaptations – Diwali/Eid: These are always a hit during festivals! You can even add a sprinkle of chopped nuts to the stuffing for extra richness.

Serving Suggestions

Paneer Stuffed Naan is incredibly versatile! Here are a few of my favorite ways to serve it:

• With Dal Makhani – a classic pairing!
• Alongside Raita – a cooling yogurt dip.
• With your favorite Indian pickles.
• Simply enjoy it on its own as a snack!

Storage Instructions

Leftover naan can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3 days. Reheat in a dry pan or microwave before serving.

FAQs

Let’s answer some common questions:

• Is paneer naan healthier than plain naan? It depends! Paneer adds protein, but the overall calorie count is similar. It’s more about enjoying it in moderation.
• Can I make the dough ahead of time? Absolutely! You can prepare the dough up to a day in advance and store it in the refrigerator. Just let it come to room temperature before rolling.
• What is kalonji and can I substitute it? Kalonji (nigella seeds) has a unique flavor. If you absolutely can’t find it, you can use sesame seeds, but it won’t be quite the same.
• How do I get the perfect bubble effect on the tawa? Make sure the tawa is hot enough and the naan is cooked water-side down first.
• Can I cook this in a regular frying pan if I don’t have a tawa? Yes, you can! Just make sure the pan is heavy-bottomed and heats evenly.

Enjoy making (and eating!) this delicious Paneer Stuffed Naan. I hope it brings a little bit of Indian culinary magic to your kitchen! Let me know how it turns out in the comments below. Happy cooking!