Ingredients
- Paneer: 200 grams, cubed
- Naan bread: 4 small or 2 large, cut into quarters
- Onion: 1 medium, finely chopped
- Tomato: 1 medium, finely chopped
- Achari Masala: 2 tablespoons
- Ginger-Garlic Paste: 1 tablespoon
- Yogurt: 2 tablespoons
- Oil: 2 tablespoons
Instructions
- Step 1: In a bowl, marinate the paneer cubes with achari masala, ginger-garlic paste, and yogurt. Mix well and let it rest for at least 15 minutes.
- Step 2: Heat oil in a pan. Add the chopped onions and sauté until golden brown. Add the chopped tomatoes and cook until soft.
- Step 3: Add the marinated paneer to the pan and cook for 5-7 minutes, stirring occasionally, until the paneer is lightly browned and the masala coats it evenly.
- Step 4: Take a piece of naan and create a small pocket. Fill the pocket with the prepared achari paneer mixture.
- Step 5: Heat a pan or grill. Lightly brush the naan bombs with oil and cook them on medium heat for 2-3 minutes on each side, or until golden brown and heated through. Serve hot.
Notes
- For the best flavor, marinate the paneer for at least 30 minutes or even overnight in the refrigerator.
- Store any leftover Achari Paneer Naan Bombs in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a pan or microwave, adding a splash of water to prevent the naan from drying out.
- Serve these delightful bombs with a side of cooling mint chutney or raita to balance the spice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American