How to make Paneer Aur Pudina Naan -

Paneer-pudina stuffed naan tandoori style.

Sanjeev Kapoor

This recipe is from the book Paneer Book.

Main Ingredients : Paneer (पनीर), Refined Flour

Cuisine : Indian

Course : Breads

Paneer Aur Pudina Naan

Paneer Aur Pudina Naan Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Aur Pudina Naan Recipe

  • Paneer 4 cups

  • Refined Flour 1 teaspoon

  • Soda bicarbonate 1/2 teaspoon

  • Salt to taste

  • Sugar 2 teaspoons

  • Egg 1

  • Milk 1 cup

  • Yogurt 2 tablespoons

  • Oil 2 tablespoons

  • Onion seeds (kalonji) 2 teaspoons

  • Butter to serve

  • Stuffing

  • Paneer (cottage cheese) grated 800 grams

  • Oil 3 tablespoons

  • Cumin seeds 2 teaspoons

  • Onion chopped 2 medium

  • Green chillies chopped 4

  • Coriander and mint chutney 1/2 cup

  • Salt to taste


Step 1

Sift refined flour with baking powder, soda bicarbonate and salt into a deep bowl. Add sugar, egg, milk, yogurt and a little water and knead into a medium soft dough. Brush with oil, cover with a damp piece of muslin and set aside for one hour For the stuffing, heat oil in a pan.

Step 2

Add cumin seeds and when they begin to change colour, add onions and green chillies and sauté over medium heat for one minute. Add coriander and mint chutney and continue to sauté for another minute. Add grated paneer and salt, toss well and transfer to a plate to cool.

Step 3

Divide into eight equal portions. Knead the dough again and divide it into eight equal portions. Shape into round balls and dust with flour. Flatten each ball and roll out into four-inch rounds. Place one portion of the stuffing in the centre, gather the edges together and shape into a ball again.

Step 4

Sprinkle one-fourth teaspoon of kalonji, press lightly and roll out into a seven-inch round Heat a pressure cooker. Moisten one side of the naan with wet fingers and gently stick the moistened side to the inner wall of the pressure cooker.

Step 5

Make sure the naan is moist enough to stick. Place the cooker upside down over an open flame to make a kind of tandoor. Cook over high heat for two to three minutes, lower heat and cook for two to three minutes more.

Step 6

Turn the cooker upright and gently dislodge the naan from the cooker wall.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.