Wah, Wah! Paneer Naan, a Delightful Dil Khush Kardi Treat!

Wah, Wah! Paneer Naan, a Delightful Dil Khush Kardi Treat!

Namaste and Adaab, my food-loving friends! Chef Curry Do’pyaza here, ready to tickle your taste buds with a recipe that’s both comforting and celebratory – Paneer Naan!

This isn’t just any naan; it’s a pocket of pure joy, stuffed with creamy, spiced paneer. It’s the kind of dish that makes you want to close your eyes and savor every single bite.

When do we celebrate with Paneer Naan?

Think of Diwali, Holi, Eid, or even a simple Sunday brunch with family. Paneer Naan is a crowd-pleaser! It is especially popular during the cooler months of the year, when a warm, stuffed bread feels like a comforting hug. It is a staple during wedding feasts and festive gatherings. We Indians love it, and I know you will too!

A little bit of history, my dear friends…

Naan, that soft, pillowy flatbread, has been around for centuries, tracing its roots back to ancient Persia and India. Over time, creative cooks started experimenting with fillings, and that’s how the glorious Paneer Naan was born! It’s a beautiful marriage of simple ingredients and culinary innovation.

Let’s get cooking!

Preparation Time: 25 minutes
Cooking Time: 20 minutes

Ingredients:

• For the Naan Dough:
  • 2 cups Maida (All-Purpose Flour)
  • 1 teaspoon Shakkar (Sugar)
  • 1 teaspoon Namak (Salt)
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 2 tablespoons Dahi (Plain Yogurt)
  • 2 tablespoons Tel (Vegetable Oil)
  • ¾ cup Lukewarm Paani (Water), or as needed
• For the Paneer Filling:
  • 200 grams Paneer (Indian Cottage Cheese), crumbled
  • 1 medium Pyaz (Onion), finely chopped
  • 1-2 Hari Mirch (Green Chilies), finely chopped (adjust to your spice level)
  • 1 teaspoon Adrak-Lasan Paste (Ginger-Garlic Paste)
  • ½ teaspoon Haldi Powder (Turmeric Powder)
  • 1 teaspoon Lal Mirch Powder (Red Chili Powder)
  • 1 teaspoon Dhaniya Powder (Coriander Powder)
  • ½ teaspoon Garam Masala
  • 2 tablespoons Hara Dhaniya (Fresh Coriander Leaves), chopped
  • Namak (Salt) to taste
  • 1 tablespoon Tel (Vegetable Oil)

Step-by-Step Cooking Instructions:

1. Let’s make the magic dough! In a big bowl, mix together the maida, shakkar, namak, baking powder, and baking soda. Add the dahi and tel. Now, slowly add the lukewarm paani while mixing, until a soft, slightly sticky dough forms. Knead it well for about 5-7 minutes. Cover the dough with a damp cloth and let it rest for at least an hour. This is important! The dough needs time to relax and become nice and fluffy.

2. Paneer filling time! While the dough is resting, let’s prepare the paneer filling. Heat the tel in a pan. Add the chopped pyaz and sauté until golden brown. Add the adrak-lasan paste and sauté for another minute until the raw smell disappears. Now, add the haldi powder, lal mirch powder, and dhaniya powder. Sauté for a few seconds. Add the crumbled paneer, hari mirch, garam masala, hara dhaniya, and namak. Mix everything well and cook for about 5 minutes, until the paneer is heated through and the spices are nicely blended. Let the filling cool down a bit.

3. Shaping and Stuffing: Divide the dough into equal-sized balls (about the size of a small lemon). Roll out one ball into a small circle (about 4-5 inches in diameter). Place a generous spoonful of the paneer filling in the center. Gently bring the edges of the circle together to seal the filling completely. Pinch the edges tightly to prevent the filling from leaking out.

4. Rolling and Cooking: Lightly dust a clean surface with maida. Gently roll out the stuffed dough ball into an oval or round shape, about 6-7 inches in diameter. Be careful not to press too hard, or the filling might burst out.

5. Cooking on a Tawa: Heat a tawa (griddle) over medium heat. Place the rolled-out naan on the hot tawa. Cook for about 1-2 minutes, or until small bubbles start to appear on the surface. Flip the naan and cook for another 1-2 minutes, until the other side is lightly golden brown.

6. Finishing Touches: Now, for that authentic tandoori flavor, you can cook the naan directly over an open flame for a few seconds on each side. This will give it those lovely charred spots. Be careful not to burn it! Alternatively, you can brush the naan with melted ghee (clarified butter) and cook it on the tawa until golden brown and cooked through.

Tips for the Best Paneer Naan:

• Resting the dough is key! Don’t skip this step. It makes the naan soft and fluffy.
• Don’t overstuff the naan! Too much filling can make it difficult to seal and roll out.
• Cook on medium heat! High heat will burn the naan before it’s cooked through.
• Fresh ingredients are best! They make a world of difference in the flavor.
• If you do not have fresh Paneer, you can use frozen paneer and thaw it. Ensure you squeeze out all the water from the Paneer before crumbling.

Different Ways to Cook Paneer Naan:

• Gas Stove: Follow the tawa method above.
• Induction Stove: Same as the gas stove method.
• Oven: Preheat your oven to 450°F (230°C). Place the rolled-out naan on a baking sheet and bake for 5-7 minutes, or until golden brown.
• Air Fryer: Preheat your air fryer to 350°F (175°C). Place the naan in the air fryer basket and cook for 5-7 minutes, flipping halfway through.
• Microwave: While not ideal for achieving a crispy texture, you can microwave the naan for a quick reheat. Wrap it in a damp paper towel and microwave for 30-60 seconds.
• Pressure Cooker, Slow Cooker, Crockpot: These appliances are not suitable for making naan.

Nutritional Information (approximate, per naan):

• Calories: 350-400
• Protein: 15-20g
• Carbohydrates: 40-45g
• Fat: 15-20g

Serving Suggestions:

• Serve hot with a dollop of butter or ghee.
• Pair it with your favorite Indian curry, like Chana Masala, Dal Makhani, or Mutton Rogan Josh.
• Enjoy it with a side of raita (yogurt dip) or chutney.
• It is also great as a snack or light meal on its own.

So there you have it, folks! My secret recipe for the most delightful Paneer Naan. I urge you to try this recipe at home and share the joy with your friends and family. Believe me, they’ll thank you for it!

Happy cooking, and until next time, keep the flavors flowing!

Your friend,
Chef Curry Do’pyaza.