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Kale and paneer stuffed naan

Paneer Stuffed Naan Recipe with Kale

Kale and paneer stuffed naan

Name: Kale and paneer stuffed naan
Total time: 40 min
Yield: Makes 8
Ingredients: 100ml milk; 2 tsp fast action yeast; 1 tbsp golden caster sugar; 500g strong white bread flour; 1 tsp salt; 75ml natural yogurt; rapeseed oil; ghee or butter melted for brushing; to sprinkle nigella seeds; 200g kale shredded and large stalks discarded; 1 green chilli seeded and finely chopped; grated to make 2 tsp ginger; ½ tsp garam masala; 150g paneer coarsely grated; to serve mango chutney

Published: February 3, 2016 at 10:18 AM

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Makes 8

Easy

Total time: 40 mins

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This indulgent naan is stuffed with kale, melted paneer and spices to make a crowdpleasing sharing dish as part of an Indian-inspired spread. Serve with mango chutney or alongside your favourite curry

Vegetarian

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Complete the dish

Try this recipe for kale and paneer-stuffed naan, then check out our basic naan bread and chapati recipes.

Ingredients

Nutrition

100ml milk
2 tsp fast action yeast
1 tbsp golden caster sugar
500g strong white bread flour
1 tsp salt
75ml natural yogurt
rapeseed oil
ghee or butter

melted for brushing
to sprinkle nigella seeds

FILLING

200g kale

shredded and large stalks discarded
1 green chilli

seeded and finely chopped
grated to make 2 tsp ginger
½ tsp garam masala
150g paneer

coarsely grated
to serve mango chutney

Nutrition: per serving

kcal405
fat15.5g
saturates5.5g
carbs50.7g
fibre1.7g
protein14.8g
salt0.7g

Method

step 1

Heat the milk until it’s hand-hot, meaning it will feel warm. Add the yeast and half of the sugar, then leave for a couple of minutes. Tip the rest of the sugar, flour and salt into a bowl. Pour in the yeast mixture, yogurt, 125ml water and 4 tbsp oil, and mix to a dough (you can use the dough hook on a stand mixer if you like). Knead until the dough is smooth, adding a little water if it feels too stiff, or flour if it’s sticky. It should be pillow-soft when you’ve finished kneading. Leave in an oiled bowl, covered, to rise for about an hour, or until it has doubled in size.
step 2

Meanwhile, wilt the kale in a little oil until it’s tender, stirring it to evaporate any liquid it gives off. Add the chilli, ginger and garam masala and stir for a minute. Add the paneer and season well.
step 3

Heat the oven to 160C/fan 140C/gas 3. Divide the dough into 8 balls. Roll each one out to a circle about 1/2 cm thick, put 1/8 of the kale mixture in the centre and spread it out a bit. Bring the edges of the dough together and seal them. Turn the naan over and roll it out again to a teardrop shape – it should be quite thin. Repeat with the remaining naans.
step 4

Heat a large frying pan to hot, put a naan in and cook it until the top starts to puff and the underside browns. Turn over and brown the other side. Brush with butter or ghee, sprinkle with nigella seeds, then put in the oven to keep warm. Repeat with the remaining naans. Don’t leave them in the oven too long or they’ll dry out. Serve with mango chutney.

Want to know how to make your own paneer? Use our step-by-step guide to create your own to use in this recipe

OLI-0919_Here+Now-WeekendProject_Paneer_33292

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