Paneer & Cheese Stuffed Naan

Paneer & Cheese Naan: My Family's Go-To Indian Comfort!

By Chef BakerJune 23, 2025

Table of Contents

Recipe Introduction

Quick Hook: You Had Me At Cheese!

Ever had one of those days where you just need comfort food, pronto? honestly, me too! this paneer and cheese stuffed naan is my go-to.

This veg main course indian dish is packed with flavor and seriously satisfying.

Brief Overview: A Fusion Food Dream

Naan, a staple in indian cuisine, gets a cheesy makeover. this recipe takes about 1 hour 40 minutes. it's of medium difficulty and yields 6 delicious naan.

Prepare for an explosion of paneer recipes vegetarian comfort!

Main Benefits: Goodness in Every Bite

The paneer and cheese filling not only tastes amazing, but it's also a good source of protein. serve these easy veg dinner delights at your next get-together.

What makes this recipe special is the perfect balance of indian spices and cheesy indulgence. it's like a warm hug in bread form.

Let's talk ingredients, shall we? for the dough, you'll need flour, yeast, sugar, salt, milk, yogurt, and oil. don't worry, you probably already have most of that stuff! now, the filling is where the magic happens.

Get ready to crumble some paneer and grate some cheddar! you'll also need cilantro, green chili, ginger garlic paste, garam masala, and red chili powder (if you like a little heat).

Oh my gosh!, it smells delicious already!. remember to keep the ingredients fresh for better taste!.

You know, i once made this for a friend who claimed to not like indian food, and he absolutely devoured it.

I'm not kidding!, he asked for seconds! it's that good. its one of the greatest vegetable recipes indian food i have ever made.

Get ready to ditch the boring sandwiches and dive into this amazing paneer and cheese stuffed naan.

**Ingredients & Equipment for Epic Paneer & Cheese Naan**

Alright, let's talk about what you'll need to make this amazing paneer & cheese stuffed naan! honestly, it's easier than you think.

We're talking comfort food at its finest and one of the best paneer recipes vegetarian out there.

Main Players in This Culinary Drama

Okay, here's the list of the main ingredients. Get ready to rock some Vegetable Recipes Indian style!

For the Dough:
- All-purpose flour: 2 cups (250g) , plus extra for dusting.
- Instant dry yeast: 1 teaspoon (5g) .
- Granulated sugar: 1 teaspoon (6g) .
- Salt: 1 teaspoon (5g) .
- Lukewarm milk: ¾ cup (180ml) . It's crucial that the milk is lukewarm, not hot, as hot milk can kill the yeast.
- Plain yogurt: 2 tablespoons (30ml) .
- Vegetable oil: 2 tablespoons (30ml) .
For the Filling:
- Paneer: 8 ounces (225g) , crumbled. Make sure it is good quality Paneer Dinner Recipes .
- Cheddar cheese: 4 ounces (115g) , shredded (sharp or mild, totally your call).
- Finely chopped cilantro: 2 tablespoons (30ml) .
- Green chili: 1 finely chopped (adjust to your spice tolerance).
- Ginger garlic paste: 1 teaspoon (5g) (or just mince some fresh stuff).
- Garam masala: ½ teaspoon (2.5g) .
- Red chili powder: ¼ teaspoon (1.25g) (optional, for a kick).
- Salt: To taste.
- Unsalted butter: 2 tablespoons (30g) , melted (for brushing).

For the paneer, find the freshest you can. seriously, it makes a world of difference. the paneer and cheese together? oh my gosh, pure deliciousness! this could be your next go-to easy veg dinner recipe.

Spice It Up: Seasoning Notes

Spices are key! garam masala is a must. it is one of the essential spice combinations. red chili powder? only if you are brave enough to handle some serious heat.

Experiment and find your favourite combination.

Your Naan Making Arsenal: Equipment

You don't need a fancy kitchen for this! Here's the bare minimum.

Large mixing bowl: For the dough, obviously.
Rolling pin: To roll out the naan.
Cast iron skillet or tawa: For cooking.
Clean kitchen towel: To cover the dough while it rises.
Cling film (plastic wrap): Also for the dough.

A frying pan will do in a pinch. honestly, a cast iron skillet works best. remember, the goal here is that homemade naan recipe that everyone will love and you will be enjoying some indian stuffed bread .

If you want to spice things up, try a spicy paneer cheese naan .

Unleash Your Inner Chef: Paneer and Cheese Stuffed Naan!

Oh my gosh, have i got a treat for you! forget boring old bread. we're diving headfirst into paneer & cheese stuffed naan.

It's basically pizza meets paratha , and honestly, it's a game changer. you know those nights when you want something comforting but also a little bit exciting? this is it! and the best part? it's easier than you think to whip up some amazing vegetable recipes indian style.

Prep Like a Pro: Mise en Place Magic

First things first, let's get organised. we're talking essential mise en place . crumble your 8 ounces (225g) paneer , shred your 4 ounces (115g) cheddar cheese .

Chop your cilantro and green chili. seriously, having everything ready makes life so much easier. measure out all the spices.

You need 1 teaspoon (5g) ginger garlic paste , ½ teaspoon (2.5g) garam masala , and ¼ teaspoon (1.25g) red chili powder .

Naan Time: step-by-step Deliciousness

Dough Time : Combine 2 cups (250g) flour , 1 teaspoon (5g) yeast , 1 teaspoon (6g) sugar , and 1 teaspoon (5g) salt . Add ¾ cup (180ml) milk , 2 tablespoons (30ml) yogurt , and 2 tablespoons (30ml) oil . Knead for a few minutes.
Rise and Shine : Cover the dough and let it rise for 1 hour . It should double in size. Patience is key here!
Mix it Up : In a bowl, mix your crumbled paneer and cheese , cilantro, green chili, ginger garlic paste, garam masala, red chili powder, and salt. This is where the magic happens.
Stuff It : Divide the dough into 6 balls. Roll each into a small circle, fill with the paneer and cheese mixture. Pinch the edges to seal. Make sure its good and tight.
Roll it Out : Gently roll out each ball into an oval shape, about ¼ inch thick. Be gentle!
Cook It : Heat a cast iron skillet over medium high heat. Cook each naan for 2- 3 minutes per side , until golden brown.
Butter it Up : Immediately brush with melted butter. Don't skimp!

Pro Tips for Paneer Perfection

Want to take your cheese naan recipe to the next level? use high-quality paneer. it makes a huge difference. honestly.

Don't overfill the naan. it's tempting, but trust me, it'll just make a mess. and a hot skillet is your best friend for those gorgeous golden brown spots.

Serve with raita. it's a great veg main course indian people love!

So, there you have it. spicy paneer cheese naan that is sure to impress. go on, give it a try! you won't regret it! this recipe can easily become a paneer dinner recipes regular.

Recipe Notes: Making Your Paneer and Cheese Naan Dreams a Reality

Okay, so you're about to embark on your paneer and cheese naan adventure! these are my little nuggets of wisdom.

I learned them while trying not to set my kitchen on fire. honestly, it’s more easy veg dinner than rocket science.

Serving Paneer Dinner Recipes : Let's Get Fancy (or Not!)

Right, so plating. presentation is key, even if you are just scoffing this bad boy down on the sofa. try serving it on a nice wooden board.

You know? make it look all rustic and fancy. a dollop of raita (yogurt dip) is always a winner. mango chutney too! for drinks, some chai or even a cold beer goes down a treat.

I promise.

Storage Tips

So, you've made a batch of spicy paneer cheese naan , and somehow, there's some left over. firstly, well done.

But seriously, once cooled, pop those indian stuffed bread beauties into an airtight container and into the fridge. they'll be good for about 3 days .

Reheating? a quick zap in the microwave will do. or, if you're feeling patient, a few minutes in a hot pan gives it that lovely crispy edge again.

I don't recommend freezing them. they can get a bit soggy. honestly.

Variations: Keepin' it Fresh

Fancy a change? i got you. for a vegetarian twist because this is already a perfect paneer recipes vegetarian option try adding some spinach to the filling.

It adds a lovely green burst. want to lighten things up? swap out the cheddar with a lower fat mozzarella. for a cheese naan recipe , you could even try a vegan version using tofu.

Just make sure you squeeze out all the water from the tofu first! you can swap out your flour for whole wheat.

Use gluten-free flour for gluten sensitivity.

Nutrition Basics: The Good Stuff

Let's be real, this isn't a salad. but it's not all bad. you are getting protein from the paneer and cheese.

Plus, some carbs for energy. it's comfort food, alright? think of it as a treat. maybe not every day, but definitely worth making as your veg main course indian .

Honestly, making homemade naan recipe filled with paneer and cheese is a fun way to spice up your week! don't be scared to experiment with different fillings.

You'll find your favourite naan bread filling ideas . now, get cooking, you legend!

Frequently Asked Questions

Can I use different types of cheese in this paneer and cheese stuffed naan recipe?

Absolutely! While the recipe calls for cheddar, feel free to experiment. Mozzarella offers a great melt, or you could try a bit of Monterey Jack for a milder flavor. Get creative it's your chance to be the Mary Berry of Indian bread!

My dough isn't rising. What am I doing wrong?

A few things could be at play here. Firstly, ensure your yeast isn't past its expiration date like a tired old rocker, it won't perform. The milk should be lukewarm, not too hot, which can kill the yeast. Finally, the room temperature matters; a warm spot helps the yeast do its thing.

If all else fails, try again with fresh yeast sometimes, it's just one of those days!

How can I prevent the paneer and cheese filling from leaking out of the naan while cooking?

Sealing the dough properly is key! Make sure you pinch the edges together firmly after stuffing. Also, don't overfill the naan. Too much filling and the naan can burst while cooking. Rolling the naan out gently, without applying too much pressure to the filled areas, helps too.

How long does paneer and cheese naan last, and how should I store leftovers?

Leftover paneer and cheese naan is best enjoyed within 2-3 days. Store it in an airtight container in the refrigerator. To reheat, you can use a skillet, oven, or even a microwave.

A quick tip: sprinkle a little water on the naan before reheating to keep it from drying out think of it as a spa day for your naan!

Can I make the paneer and cheese stuffed naan dough ahead of time?

Yes, you can! After kneading, let the dough rise once, then punch it down, wrap it tightly in cling film (plastic wrap), and refrigerate it for up to 24 hours. When you're ready to bake, take it out of the fridge and let it come to room temperature for about 30 minutes before proceeding.

This is a great way to get ahead if you're having a proper Sunday roast (or, well, a proper Indian feast!)

Is there a way to make this paneer and cheese recipe healthier?

Certainly! You could use whole wheat flour for the dough to increase the fiber content. Opting for low-fat cheese and paneer is another way to reduce the fat content. Consider adding finely chopped vegetables like spinach or bell peppers to the filling for extra nutrients and a bit of a colourful boost that even Jamie Oliver would be proud of!