Paneer Tikka Naan Buns

Name: Paneer Tikka Naan Buns
Cuisine: Indian
Ingredients: 1 cup Whole Milk (2/3 cup whole milk, warmed to 110F (160g)); 2 tsp Instant Yeast (2 tsp instant yeast); 1 cup All-Purpose Flour (2 1/2 cups all purpose flour (325g)); 3 tbsp Granulated Sugar (3 tbsp sugar (40g)); 2 tsp Table Salt (1 tsp salt + 1 to 1.5 teaspoon salt, to taste — up to 1.5); 1 cup Unsalted Butter (1/4 cup unsalted butter, softened (60g)); 2 cup Yogurt (¼ cup plain yogurt (preferably full fat) (60g) + 1/3 cup plain yogurt (80g) mixed in 1/2 cup warm water); 2 tbsp Olive Oil (2 tbsp olive oil); 1 piece Yellow Onion (1/2 onion, finely diced); 2 tsp Ginger Garlic Paste (2 tsp ginger & garlic paste); 1 piece Red Bell Pepper (1 bell pepper (or to taste), finely diced); 1 tsp Cumin Powder (1 tsp cumin powder); 1 tsp Ground coriander (1 tsp coriander powder); 1 tsp Chili Powder (1 tsp chili powder (or cayenne)); 1 tsp Kashmiri Red Chili (½ tsp Kashmiri red chili (or cayenne)); 1 tsp Chaat masala (½ tsp chaat masala); 1 tsp Garam Masala (¼ tsp garam masala); 1 tsp Ground Turmeric (¼ tsp turmeric powder); 340 g Paneer (340g paneer, shredded); 1 cup Mozzarella Cheese (1 cup shredded mozzarella cheese (optional)) — optional; 1 tbsp Egg Wash (Egg wash (1 yolk + 1 tablespoon milk)); 1 tbsp Sesame Seeds (1-2 tablespoon sesame seeds — up to 2); 1 tbsp Garlic Butter (Garlic butter: 2 tbsp butter, 1 tsp garlic powder or minced garlic); 0 pieces Cilantro (Chopped cilantro for garnishing)

Soft naan-style buns stuffed with a spiced paneer tikka filling, topped with sesame seeds and brushed with garlic butter.

Indian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

Whole Milk1 cup · 2/3 cup whole milk, warmed to 110F (160g)
Instant Yeast2 tsp · 2 tsp instant yeast
All-Purpose Flour1 cup · 2 1/2 cups all purpose flour (325g)
Granulated Sugar3 tbsp · 3 tbsp sugar (40g)
Table Salt2 tsp · 1 tsp salt + 1 to 1.5 teaspoon salt, to taste — up to 1.5
Unsalted Butter1 cup · 1/4 cup unsalted butter, softened (60g)
Yogurt2 cup · ¼ cup plain yogurt (preferably full fat) (60g) + 1/3 cup plain yogurt (80g) mixed in 1/2 cup warm water
Olive Oil2 tbsp · 2 tbsp olive oil
Yellow Onion1 piece · 1/2 onion, finely diced
Ginger Garlic Paste2 tsp · 2 tsp ginger & garlic paste
Red Bell Pepper1 piece · 1 bell pepper (or to taste), finely diced
Cumin Powder1 tsp · 1 tsp cumin powder
Ground coriander1 tsp · 1 tsp coriander powder
Chili Powder1 tsp · 1 tsp chili powder (or cayenne)
Kashmiri Red Chili1 tsp · ½ tsp Kashmiri red chili (or cayenne)
Chaat masala1 tsp · ½ tsp chaat masala
Garam Masala1 tsp · ¼ tsp garam masala
Ground Turmeric1 tsp · ¼ tsp turmeric powder
Paneer340 g · 340g paneer, shredded
Mozzarella Cheese1 cup · 1 cup shredded mozzarella cheese (optional) · optional
Egg Wash1 tbsp · Egg wash (1 yolk + 1 tablespoon milk)
Sesame Seeds1 tbsp · 1-2 tablespoon sesame seeds — up to 2
Garlic Butter1 tbsp · Garlic butter: 2 tbsp butter, 1 tsp garlic powder or minced garlic
Cilantro0 pieces · Chopped cilantro for garnishing

Make it mine in the app

Steps

1Add all the ingredients to the bowl of a stand mixer. Knead using the dough hook attachment for 7-10 minutes on medium high speed until a smooth, soft and stretchy dough forms which pulls away from the edges of the bowl. If kneading by hand, first mix all ingredients into a shaggy dough with a spoon. Then turn onto a clean surface and knead for 10-15 minutes with your palm in a push-pull motion. The dough will be sticky at first but avoid adding too much more flour and it will come together!
2Place in a clean bowl sprayed with oil, cover with cling wrap and place in a warm, humid environment for 60-90 minutes until the dough doubles in size. It is done when it springs back part of the way when lightly poked with a finger. While the dough is rising, work on the filling.
3Paneer tikka filling: Prep all the ingredients if you haven't already
4Heat oil in a large nonstick pan. Add the onion and saute for ~5 minutes until it becomes golden
5Add the bell pepper and ginger garlic paste and cook for another 3-5 minutes until the pepper softens. Add a splash of water if needed
6Add the spices and cook for 1-2 minutes to toast them. Add a splash of water to deglaze the pan if needed
7Add the yogurt mixed with the water and stir. A creamy masala should form
8Turn the off and mix in the shredded paneer. If the mixture feels too dry, add more water and / or yogurt. Taste and adjust seasonings
9Assembly and baking: Once the dough has risen and the filling is not hot any more, start assembly. Prepare a 9x13" pan with parchment paper and a spray of oil
10Punch down the dough to remove large air pockets. Divide into 12 equal pieces, and roll each into a bowl
11Use a rolling pin on a lightly floured surface to roll a ball into a 3-4" diameter circle. Place a scoop of filling (about 2 tbsp) in the center of the circle so the edges are uncovered. Add mozzarella cheese if using
12Lift the edges and meet them in the middle to seal and turn into a ball. Pinch together the edges firmly, and lightly shape into a ball using your palms. Place the ball into the prepared baking sheet
13Repeat until all 12 buns are done. Keep an even spacing between them, they shouldn't be touching at this time
14Leave the tray in a warm spot for 30 minutes for the second rise.
15In the last 20 minutes, preheat your oven to 350F (conventional)
16After the second rise, brush the buns generously with egg wash using a pastry brush, and sprinkle over some sesame seeds. Transfer to the pre-heated oven (350F), and bake for ~20-22 minutes or until the buns are golden in color
17While the buns are baking, melt the butter in a pan or the microwave. Add the garlic powder or minced garlic to the hot butter and mix. Chop up cilantro for garnish
18Remove the buns from the oven, and brush with the garlic butter. Sprinkle the cilantro, and serve!