Naan Sandwich

Naan buns stuffed with masaledar mutton mixture and pan fried This is a Sanjeev Kapoor exclusive recipe.

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Naan Sandwich

Main Ingredients Naan , Boneless mutton
Cuisine Indian
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Naan Sandwich

  • 4 Naan
  • 250 grams Boneless mutton cut into small pieces and cooked
  • 1 1/2 tablespoons Oil
  • 1 Large onion finely chopped
  • 1 1/2 teaspoons Ginger-garlic paste
  • 1 Medium tomato finely chopped
  • 2 teaspoons Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 2 1/2 teaspoons Coriander powder
  • 1/2 teaspoon Garam masala powder
  • to taste Salt
  • 2 tablespoons Yogurt
  • 2-3 Green chillies finely chopped
  • 1 Large potato boiled and peeled
  • 2 tablespoon Lemon juice
  • 2 tablespoons Fresh coriander leaves chopped
  • as required Butter
  • to serve Lachcha onions
  • to serve Lemon wedges
  • to serve Green chutney


  1. Heat oil in a non-stick pan, add onion, sauté till golden brown. Add ginger-garlic paste, mix and sauté for 1 minute or till the raw smells disappear.
  2. Add tomato, mix and saute till pulpy. Add red chilli powder, turmeric powder, coriander powder, garam masala powder, salt and ½ cup water, mix well and saute for 1-2 minutes.
  3. Add yogurt, mix well and saute till oil separates. Add mutton pieces and mix well.
  4. Add green chillies and mash the potato and into the pan, mix well and sauté for 1-2 minutes. Add lemon juice and coriander leaves, and take the pan off the heat.
  5. Halve the naans horizontally. Spread a portion of the mutton mixture on the base halves of the naan buns and cover it with the top halves.
  6. Heat butter on a non-stick tawa, place each sandwich on it and apply butter on top. Toast, turning sides till both sides are golden brown and crisp.
  7. Transfer each sandwich on serving plates, cut into 4 pieces and serve hot with laccha onion, lemon wedges and green chutney.