Masala Paneer Naan Video

Masala Paneer Naan Video

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A flavourful stuffed naan with a filling of paneer, onions, green chillies and coriander, restaurant style paneer stuffed naan is indeed a dish that will set you apart as a gourmet chef! Dotted with black sesame seeds, you will enjoy its appeal and flavour even more. Paneer naan on tava cooks really well without the need for a tandoor. A dollop of butter on the hot naan is absolutely drooling. While paneer is readily available in the market, when time permits you can make paneer at home too!


Recipe Description for Masala Paneer Naan, Paneer Stuffed Naan

Resting Time:  1 hours
Preparation Time: 
Cooking Time: 
Makes 6 naans
Show me for naans


For The Dough
2 1/4 cups plain flour (maida)
3/4 cup curd (dahi)
1 tsp sugar
1 tsp baking powder
1/2 tsp baking soda
salt to taste
1 tsp oil

To Be Mixed Into A Stuffing
1 1/4 cups grated paneer (cottage cheese)
1/4 cup finely chopped onions
1/2 tsp ginger (adrak) paste
2 tsp finely chopped green chillies
1/4 cup finely chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp chaat masala
salt to taste

Other Ingredients
plain flour (maida) for rolling
1 1/2 tsp black sesame seeds (kala til)
6 tsp butter


For the dough

  1. Combine the plain flour, curds, sugar, baking powder, baking soda and salt in a deep bowl and mix well.
  2. Knead into a soft dough using warm water.
  3. Apply 1 tsp of oil evenly over it. Cover with a damp muslin cloth and keep aside in a warm place for atleast 1 hour.
  4. Divide the dough into 6 portions.

How to proceed

  1. To make {span class="bold1"}masala paneer naan{/span}, divide the stuffing into 6 equal portions.
  2. Take a portion of the dough and roll in the plain flour, then using your fingers make a round vati shape.
  3. Put a portion of the stuffing in the centre and press it lightly, then seal it completely and roll again in plain flour.
  4. Roll into a 8" (200 mm. ) x 4" (100 mm. ) oval shape using a rolling pin, sprinkle ¼ tsp black sesame seeds evenly over it and roll it once more lightly so the seeds stick to the dough.
  5. Meanwhile, sprinkle some salt water on a hot iron tava.
  6. Simultaneously, also apply little water on the lower side of the naan.
  7. Place the naan on the tava sprinkled with salt water immediately with the naan with sesame seeds side facing upwards.
  8. Cook on a medium flame till you see blisters on the naan. Turn the tava upside down on an open flame and cook the naan again while rotating the tava.
  9. Remove from the flame and apply 1 tsp butter.
  10. Repeat steps 2 to 9 to make 5 more naans.
  11. Serve the {span class="bold1"}masala paneer naan{/span} immediately with sabzi of your choice.

See step by step images of Masala Paneer Naan, Paneer Stuffed Naan Recipe

RECIPE SOURCE : Rotis & SubzisBuy this cookbook

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