Ingredients
- Paneer: 250 grams, cubed
- Naan Bread: 6 small or 3 large
- Achari Masala: 2 tablespoons
- Onion: 1 medium, finely chopped
- Ginger-Garlic Paste: 1 tablespoon
- Yogurt: 2 tablespoons
- Oil: 2 tablespoons
- Cilantro: 2 tablespoons, chopped
Instructions
- Step 1: Marinate the paneer. In a bowl, mix the cubed paneer with achari masala and yogurt. Let it marinate for at least 30 minutes.
- Step 2: Prepare the paneer filling. Heat oil in a pan. Add finely chopped onions and saute until golden brown. Add ginger-garlic paste and cook for a minute. Add the marinated paneer and cook until heated through and lightly browned, about 5-7 minutes. Stir in chopped cilantro.
- Step 3: Assemble the Naan Bombs. If using large naan bread, cut it into smaller rounds. Make a slit in each naan pocket, being careful not to cut all the way through.
- Step 4: Fill the Naan Bombs. Stuff each naan pocket generously with the prepared achari paneer filling.
- Step 5: Cook/Bake the Naan Bombs. You can either pan-fry the naan bombs with a little bit of oil until golden brown on both sides, or bake them in a preheated oven at 350°F (175°C) for 10-12 minutes until heated through and lightly browned. Serve immediately.
Notes
- To prevent the naan from getting soggy, store leftover Achari Paneer Naan Bombs in an airtight container in the refrigerator, separating them with parchment paper if needed.
- Reheat the naan bombs in a toaster oven or dry skillet for the best texture, avoiding the microwave to prevent sogginess.
- Garnish your Achari Paneer Naan Bombs with a dollop of cool yogurt or a sprinkle of chaat masala for an extra burst of flavour.
- For a richer flavour, lightly toast the achari masala in a dry pan before marinating the paneer to enhance its aroma and taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American