Stuffed Naan & Shahi Panner Recepie

Ingredients (for naans)

• Maida – 2 cups

• Curd (dahi) – ½ cup

• Milk – ¼ cup (lukewarm)

• Baking powder – 1 tsp

• Baking soda – ¼ tsp

• Salt – ½ tsp

• Sugar – 1 tsp

• Oil / Ghee – 2 tbsp

• Water – as needed (to knead soft dough)

🌿 Stuffing Options

Option 1: Potato stuffing

• Boiled potato – 2

• Green chili – 1 (finely chopped)

• Coriander leaves – 1 tbsp

• Salt – to taste

• Chaat masala – ½ tsp

• Ajwain – pinch

Option 2: Paneer stuffing

• Crumbled paneer – ½ cup

• Onion – 1 tbsp (finely chopped)

• Coriander leaves – 1 tbsp

• Chili flakes – ½ tsp

• Salt – to taste

👨‍🍳 Method

1. Prepare dough: Mix maida, baking powder, baking soda, salt, sugar, oil, curd, and milk — knead into a soft dough. Rest for 1–2 hrs covered with a damp cloth.

2. Prepare stuffing: Mix ingredients of your chosen stuffing, keep aside.

3. Divide dough into small balls. Roll slightly, place stuffing in center, and seal edges.

4. Gently roll again into oval or round naan shape.

5. Brush one side with water.

6. Stick water-side down onto hot tawa (iron one preferred).

7. When bubbles appear, flip tawa upside down over flame to roast naan directly on gas (or cook on both sides on pan).

8. Brush with butter/ghee once done.

9. Serve hot.

🟢 Soft, fluffy, perfectly browned stuffed naan is ready!

SHAHI PANEER RECIPE 

🧾 Ingredients

• Paneer – 250 g (cut into cubes)

• Onion – 2 (sliced)

• Tomato – 2 (chopped)

• Ginger-garlic paste – 1 tbsp

• Cashews – 10–12 (soaked in warm water)

• Fresh cream – 3 tbsp

• Milk – ½ cup

• Butter – 2 tbsp

• Oil – 1 tbsp

• Bay leaf – 1

• Cumin seeds – ½ tsp

• Turmeric – ¼ tsp

• Red chili powder – 1 tsp

• Coriander powder – 1 tsp

• Garam masala – ½ tsp

• Salt – to taste

👨‍🍳 Method

1. Heat 1 tbsp oil + 1 tbsp butter in a pan.

2. Add bay leaf, cumin, then onions; sauté till golden.

3. Add ginger-garlic paste and cook 1 min.

4. Add tomatoes and cook until soft.

5. Add soaked cashews and ¼ cup water; cook 5 mins.

6. Cool this mixture, then blend it into a smooth paste.

7. In the same pan, add 1 tbsp butter; pour the paste back.

8. Add turmeric, red chili, coriander powder, salt — cook till butter leaves sides.

9. Add milk + cream, stir gently (don’t boil hard).

10. Add paneer cubes, simmer for 5–6 mins on low flame.

11. Sprinkle garam masala, mix and turn off flame.

🟡 Optional: Add a few drops of kewra water or cardamom powder for that royal aroma.

🍽️ Serving Suggestion

Serve Hot Shahi Paneer with Stuffed Butter Naan or Jeera Rice.
Garnish with fresh cream and coriander leaves for restaurant-style presentation