Paneer Tikka Naan Buns Recipe

Bahan-bahan

2/3 cup whole milk, warmed to 110F (160g)

2 tsp instant yeast

2 1/2 cups all purpose flour (325g)

3 tbsp sugar (40g)

1 tsp salt

1/4 cup unsalted butter, softened (60g)

¼ cup plain yogurt (preferably full fat) (60g)

2 tbsp olive oil

1/2 onion, finely diced

2 tsp ginger & garlic paste

1 bell pepper (or to taste), finely diced

1 to 1.5 teaspoon salt, to taste

1 tsp cumin powder

1 tsp coriander powder

1 tsp chili powder (or cayenne)

½ tsp Kashmiri red chili (or cayenne)

½ tsp chaat masala

¼ tsp garam masala

¼ tsp turmeric powder

1/3 cup plain yogurt (80g) mixed in 1/2 cup warm water

340g paneer, shredded

1 cup shredded mozzarella cheese (optional)

Egg wash (1 yolk + 1 tablespoon milk)

1-2 tablespoon sesame seeds

Garlic butter: 2 tbsp butter, 1 tsp garlic powder or minced garlic

Chopped cilantro for garnishing

Arahan

Naan buns:

Add 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!

Place 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.

Paneer tikka filling:

Prep all the ingredients if you haven't already

Heat oil in a large nonstick pan. Add the onion and saute for ~5 minutes until it becomes golden

Add 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

Add the spices and cook for 1-2 minutes to toast them. Add a splash of water to deglaze the pan if needed

Add the yogurt mixed with the water and stir. A creamy masala should form

Turn the off and mix in the shredded paneer. If the mixture feels too dry, add more water and / or yogurt. Taste and adjust seasonings

Assembly 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

Punch down the dough to remove large air pockets. Divide into 12 equal pieces, and roll each into a bowl

Use 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

Lift 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

Repeat until all 12 buns are done. Keep an even spacing between them, they shouldn't be touching at this time

Leave the tray in a warm spot for 30 minutes for the second rise.

In the last 20 minutes, preheat your oven to 350F (conventional)

After 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

While 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

Remove the buns from the oven, and brush with the garlic butter. Sprinkle the cilantro, and serve!