Ingredients
- Paneer: 200 grams, cubed
- Naan Bread: 4 small or 2 large, halved
- Achari Masala: 2 tablespoons
- Yogurt (plain): 2 tablespoons
- Onion: 1 small, finely chopped
- Green Bell Pepper: 1/2, finely chopped
- Cilantro: 2 tablespoons, chopped
- Oil: 2 tablespoons
Instructions
- Step 1: Marinate the paneer with achari masala and yogurt. Let it sit for at least 30 minutes.
- Step 2: Heat oil in a pan and sauté the chopped onions and green bell pepper until they soften. Add the marinated paneer and cook for 5-7 minutes, stirring occasionally, until the paneer is lightly browned.
- Step 3: If using large naan, halve them. Gently create a pocket in each naan half.
- Step 4: Fill each naan pocket with the paneer mixture.
- Step 5: Garnish with fresh cilantro and serve immediately. You can warm the naan bombs in a microwave for a few seconds before serving if desired.
Notes
- Store leftover Achari Paneer Naan Bombs in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat the naan bombs in a preheated oven at 350°F (175°C) for 5-7 minutes to retain crispness.
- Serve these flavorful bombs with a side of cool mint chutney or raita to balance the spice.
- Don't overcrowd the pan when sautéing the paneer; cook in batches if needed to ensure even browning and prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American