How to Make Naan with Paneer Tikka (Traditional & Healthy Version)
Naan with Paneer Tikka is a beloved vegetarian dish found in many Malaysia North Indian eateries, often enjoyed during family lunches and festive gatherings. This dish beautifully reflects Malaysia’s multicultural cuisine, combining the soft, fluffy texture of freshly baked naan with the aromatic, marinated paneer tikka, grilled to perfection. The recipe incorporates local ingredients such as fresh coriander, lemongrass, and optional pandan leaves, adding a uniquely Malaysian twist while staying true to its North Indian roots. This healthy, authentic Naan with Paneer Tikka recipe is perfect for vegetarians seeking a nutrient-dense meal and for those looking to reduce their calorie intake without sacrificing taste. The paneer is marinated in a blend of yogurt, spices, and a touch of lemon juice, then paired with fiber-rich vegetables. Homemade naan is lightened up using whole wheat flour, offering a higher fiber option. The result is a flavorful, satisfying dish that’s both nourishing and easy to prepare at home, making it an ideal choice for lunch with family or friends. In Malaysia, this dish is cherished for its harmonious blend of flavors and its ability to bring people together across cultures. The soft naan is perfect for scooping up the spicy, tangy paneer tikka, making every bite a celebration of Malaysia’s rich culinary heritage.
Ingredients
- 1 1/2 cups Whole wheat flour (tepung gandum)
- 1/2 cup Low-fat plain yogurt (yogurt rendah lemak)
- 200g Paneer (cottage cheese) (keju paneer)
- 1 stalk, finely minced Lemongrass (serai)
- 1 leaf, knotted Pandan leaf (daun pandan)
- 1 small, sliced Red onion (bawang merah)
- 1/2, diced Bell pepper (lada benggala)
- 2 tbsp, chopped Coriander leaves (daun ketumbar)
- 1/2 tsp Baking powder (serbuk penaik)
- 2 tbsp Olive oil (minyak zaitun)
- 1/2 tsp Cumin powder (serbuk jintan)
- 1/2 tsp Chili powder (serbuk cili (adjust to taste))
- to taste Salt (garam)
- 1 tbsp Lemon juice (jus limau)
- 2 cloves, minced Garlic (bawang putih)
Step-by-step instructions
Step 1 · In a mixing bowl
In a mixing bowl, combine whole wheat flour, baking powder, and a pinch of salt. Slowly add half the yogurt and knead into a soft dough. Cover with a damp cloth and let rest for 10 minutes.
Step 2 · Cut paneer into 1-inch cubes
Cut paneer into 1-inch cubes. In a separate bowl, mix remaining yogurt, lemon juice, cumin powder, chili powder, minced garlic, lemongrass, and salt. Add paneer cubes, sliced onion, and bell pepper. Marinate for at least 10 minutes.
Step 3 · Heat 1 tbsp olive oil in a non-stick pan or grill
Heat 1 tbsp olive oil in a non-stick pan or grill. Add the marinated paneer, onion, and bell pepper. Grill until paneer is golden and vegetables are slightly charred. Set aside.
Step 4 · Divide the naan dough into two balls
Divide the naan dough into two balls. Flatten each into an oval shape using a rolling pin. For extra flavor, place a knotted pandan leaf on top and lightly press.
Step 5 · Heat a skillet or tawa
Heat a skillet or tawa. Brush naan lightly with remaining olive oil. Cook each naan for 1-2 minutes per side until puffed and golden brown.
Step 6 · To serve
To serve, top each naan with the grilled paneer tikka and sprinkle with fresh coriander leaves.
Step 7 · Optional: Serve with a side salad of cucumber and tomatoes for extr...
Optional: Serve with a side salad of cucumber and tomatoes for extra freshness.
Why this recipe is healthy
Using whole wheat flour instead of refined flour makes the naan higher in fiber and nutrients, supporting digestive health and balanced energy release. Paneer offers high-quality vegetarian protein and calcium, while grilling instead of deep-frying reduces unhealthy fats. Incorporating local herbs like lemongrass and coriander enhances flavor without excess salt or calories. This authentic Malaysian recipe is both delicious and mindful of health.
A note on tradition
In Malaysia, Naan with Paneer Tikka is a popular choice in North Indian and vegetarian restaurants, often served during special occasions or Sunday family lunches. The fusion of Indian spices with local ingredients like serai and pandan reflects Malaysia’s multicultural culinary landscape. It’s a favorite for those seeking meat-free options that are flavorful and satisfying, especially in regions like Brickfields, Kuala Lumpur’s Little India.