Naan Recipe | Paneer Stuffed Butter Garlic Naan| Garlic Naan Recipe | Paneer Naan Recipe | Aloo Naan
Recipes in this Video
Originating from the Indian subcontinent, Naan is a traditional leavened flatbread often served with curries and gravies. Stuffed versions, like this Paneer Stuffed Butter Garlic Naan, are popular in North India, where they are enjoyed for their rich flavors and textures. This dish showcases the versatility of naan, which has gained global popularity, often found in Indian restaurants worldwide.
Ingredients
- ●all-purpose flour
- ●paneer
- ●garlic
- ●butter
- ●yogurt
- ●baking powder
- ●salt
- ●water
- ●coriander leaves
- ●green chilies
- ●cumin seeds
- ●milk
- ●sugar
- ●ghee
Instructions
- 1Combine all-purpose flour, baking powder, and salt in a bowl.
- 2Mix yogurt and water in a separate bowl until smooth.
- 3Gradually add the yogurt mixture to the flour, kneading until soft and elastic, about 10 minutes.
- 4Cover the dough with a damp cloth and let it rest for 1 hour.
- 5Crumble paneer into a bowl and mix with minced garlic, chopped coriander, green chilies, and cumin seeds.
- 6Divide the dough into equal portions and roll each into a ball.
- 7Flatten each ball and place a spoonful of the paneer mixture in the center.
- 8Gather the edges of the dough to enclose the filling and roll it out gently into a flat circle.
- 9Preheat a skillet or tandoor over medium-high heat.
- 10Cook the naan on the skillet until bubbles form, about 2-3 minutes per side.
- 11Brush the cooked naan with melted butter and sprinkle with chopped garlic and coriander.
Ingredient Alternatives
paneer
Healthier: tofu
Cheaper: ricotta cheese
Tofu is lower in calories and can mimic the texture of paneer.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is a healthier fat option.
yogurt
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt has more protein and can be used similarly.
all-purpose flour
Healthier: whole wheat flour
Cheaper: bread flour
Whole wheat flour adds fiber and nutrients.
Techniques
Equipment
Also Known As
Garlic naan is a popular Indian flatbread, often served with various curries and dishes. It is traditionally cooked in a tandoor, giving it a unique texture and flavor. Naan has a long history in South Asian cuisine, with variations found across the region. Garlic naan adds a fragrant twist, making it a favorite in many Indian restaurants and homes.
Ingredients
- ●all-purpose flour
- ●yeast
- ●water
- ●salt
- ●garlic
- ●butter
- ●coriander
Instructions
- 1Mix yeast with warm water and let it activate.
- 2In a bowl, combine flour and salt.
- 3Add the yeast mixture to the flour and knead until smooth.
- 4Cover the dough and let it rise until doubled in size.
- 5Divide the dough into balls and roll each into a flat circle.
- 6Spread minced garlic and chopped coriander on top.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Whole wheat flour is more nutritious.
butter
Healthier: olive oil
Olive oil is a healthier fat option.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 tsp sugar
- ●1/2 tsp baking powder
- ●1/2 cup yogurt
- ●1/4 cup warm water
- ●1 tbsp oil
- ●1 cup paneer, crumbled
- ●1/4 cup fresh cilantro, chopped
- ●1/2 tsp cumin powder
- ●1/2 tsp garam masala
- ●1/4 tsp chili powder
- ●1/4 tsp black pepper
Instructions
- 1In a large bowl, mix the all-purpose flour, salt, sugar, and baking powder.
- 2Add yogurt and warm water to the flour mixture and knead until a soft dough forms.
- 3Cover the dough with a damp cloth and let it rest for about 1 hour.
- 4In a separate bowl, combine crumbled paneer, cilantro, cumin powder, garam masala, chili powder, and black pepper to make the filling.
- 5Divide the dough into equal portions and roll each portion into a small circle.
- 6Place a spoonful of the paneer filling in the center of each circle and fold the edges over to seal.
- 7Roll the filled dough gently into a flat naan shape.
- 8Heat a skillet or tandoor over medium heat and cook the naan for 2-3 minutes on each side until golden brown.
- 9Brush the cooked naan with oil or butter before serving.
Equipment
Paneer Kulcha hails from the northern regions of India, particularly Punjab, where it is a beloved bread served with rich curries and dals. Traditionally, it is made in tandoors, giving it a unique smoky flavor. This dish is often enjoyed during festive occasions and family gatherings, showcasing the culinary heritage of Indian bread-making. Today, Paneer Kulcha is popular in Indian restaurants worldwide, often served with a side of chutney or yogurt.
Ingredients
- ●all-purpose flour
- ●paneer
- ●yogurt
- ●baking powder
- ●baking soda
- ●salt
- ●coriander leaves
- ●green chilies
- ●onion
- ●garlic
- ●water
- ●ghee
- ●butter
- ●cumin seeds
- ●sesame seeds
Instructions
- 1Mix all-purpose flour, baking powder, baking soda, and salt in a bowl.
- 2Add yogurt and water gradually to form a soft dough.
- 3Knead the dough for about 8-10 minutes until smooth.
- 4Cover the dough with a damp cloth and let it rest for 1-2 hours.
- 5Crumble paneer in a bowl and mix with finely chopped onion, garlic, green chilies, and coriander leaves.
- 6Divide the rested dough into equal portions and roll each into a small circle.
- 7Place a spoonful of the paneer mixture in the center of the circle.
- 8Fold the edges of the dough over the filling and seal it tightly.
- 9Roll the stuffed dough gently into a flat disc, ensuring the filling doesn't spill out.
- 10Preheat the oven to a high temperature.
- 11Place the rolled kulchas on a baking tray and bake for 10-12 minutes until golden brown.
- 12Brush the hot kulchas with melted ghee or butter before serving.
Ingredient Alternatives
paneer
Healthier: tofu
Cheaper: ricotta cheese
Tofu is lower in calories and provides a similar texture.
ghee
Healthier: olive oil
Cheaper: vegetable oil
Olive oil offers a healthier fat option.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 tsp sugar
- ●1/2 cup warm water
- ●1/4 cup plain yogurt
- ●1 tsp active dry yeast
- ●1 cup boiled and mashed potatoes
- ●1/2 tsp cumin seeds
- ●1/2 tsp garam masala
- ●1/4 tsp chili powder
- ●2 tbsp chopped cilantro
- ●1 tbsp oil (for cooking)
Instructions
- 1In a bowl, mix warm water, sugar, and yeast. Let it sit for 10 minutes until frothy.
- 2In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the yeast mixture and yogurt.
- 3Knead the dough until smooth and elastic, about 5-7 minutes. Cover and let it rise in a warm place for 1 hour.
- 4In another bowl, mix the mashed potatoes, cumin seeds, garam masala, chili powder, and cilantro. Season with salt to taste.
- 5Once the dough has risen, punch it down and divide it into equal portions. Roll each portion into a ball.
- 6Flatten each ball and place a spoonful of the potato mixture in the center. Fold the edges over and seal the filling inside.
- 7Roll out the stuffed dough ball into a flat naan shape, about 1/4 inch thick.
- 8Heat a skillet or tandoor over medium-high heat. Cook the naan for 2-3 minutes on each side until golden brown and cooked through.
- 9Brush with oil or butter before serving.
Equipment
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 tsp baking powder
- ●1/2 cup water (or as needed)
- ●1 cup boiled and mashed potatoes
- ●1/2 tsp cumin seeds
- ●1/2 tsp garam masala
- ●1/4 tsp red chili powder
- ●1/4 cup chopped cilantro
- ●2 tbsp oil (for dough)
- ●1 tbsp butter (for brushing)
Instructions
- 1In a mixing bowl, combine all-purpose flour, salt, and baking powder. Mix well.
- 2Add oil and gradually add water to form a soft dough. Knead for about 5-7 minutes until smooth.
- 3Cover the dough with a damp cloth and let it rest for 30 minutes.
- 4In another bowl, mix the mashed potatoes, cumin seeds, garam masala, red chili powder, and chopped cilantro. Mix until well combined.
- 5Divide the dough into equal portions and roll each portion into a ball.
- 6Flatten each ball and place a spoonful of the potato mixture in the center. Fold the edges over to seal the filling inside.
- 7Roll the stuffed dough ball gently into a flat circle, about 6-7 inches in diameter.
- 8Heat a tawa or skillet over medium heat. Place the rolled kulcha on the hot tawa.
- 9Cook for 2-3 minutes on one side until bubbles form, then flip and cook the other side. Brush with butter if desired.
- 10Repeat with the remaining dough and filling, serving hot.
Equipment
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