This is one of the most popular British Indian restaurant style Peshwari naan recipes
Peshwari naans take some experimentation to get right. I don’t really have a sweet tooth so if they’re too sweet, I just don’t like them.
That is of course not the case with many people who love very sweet peshwari naans.
Therefore, please use the recipe below as a guide. Feel free to adjust it to your own tastes when you’re making the peshwari paste.
With a bit of practice, you will find a recipe that is exactly as you want your peshwari naans to be.
You don’t need a tandoor oven to make perfect tandoori Peshwari naans!
Many people falsely believe that you need a tandoor to make delicious naans.
The photo of the naan above was made in a tandoor. But the day I learned this recipe we also cooked a few on a hot grill.
The end result looks different but is just as delicious.
Following are a couple of photos of Peshwari naans I made at home without the use of my tandoor oven.
How hot should the pan be?
Think tandoor here! The sides of a tandoor oven are very hot. You need to do the same with your pan.
As the naan cooks in the pan, bubbles will form. When they form to where you like them, turn the heat down slightly and let it keep cooking.
To brown the top side, you can either flip the naan over or if you are cooking on gas in a cast iron pan, you could turn it toward the flame.
You can make your naan dough a good three days in advance. I usually make it 24 hours in advance which gives the dough the perfect flavour for me.
If you have any left-over dough, it can be frozen for up to six months. Just take it out of the freezer to defrost and rise again.
All of the Peshwari paste ingredients can be prepared one or two day in advance as well.
When to serve Peshwari naans…
If you are planning a curry evening with friends, why not make a selection of naans? Place a plate of plain, garlic, peshwari naans and cheese and chilli naans on the table and word will get around.
Your local takeaway might just call you up to ask for your secret recipe.
In short, Peshwari naans are delicious served whenever you want them! I used to make them for my kids as a Saturday morning breakfast treat.
Where is this recipe from?
I learned this recipe at a local curry house. The chef there took me though the recipe step by step which I photographed for you. It’s always a lot easier when you see photographs after all.
I learned a lot of great recipes that day. That was also the day I learned to make keema naans. Here’s a couple of photos to perhaps entice you to try these too.
Try the meat mixture of this recipe. Then just form the meat into small balls similar to the peshwari ball you see above and follow the rest of the instructions for this recipe.
I have noticed that when making keema naans, some of the meat does show through but that is fine. It’s expected.
In the above photograph you see a dough ball with the peshwari naan filling in it. The peshari naan is rolled out flat and then cooked just like it is done for keema naans.
It isn’t as noticeable with Peshwari naans but with keema naans you will see that the meat rolls out really flat too. That is how they achieve that really flat meat in the centre of keema naans.
Please note that in order to make this Peshwari naan recipe, you of course first need to make the dough.
I have three naan doughs you might like to try.
International & UK Orders
- 1 quantity naan dough (see link above)
- 2 tablespoons desiccated coconut
- 1 tablespoon (more or less) sugar
- 200g almond flakes
- 3 tablespoons single cream
- 20 sultanas
- 1 tablespoon melted ghee
- First make the peshwari paste.
- In a food processor, blend the almond flakes, cream, desiccated coconut, sugar and sultanas until they form a thick paste. You may need to adjust the recipe by adding more cream to form the paste if it is too crumbly or more almond flakes if too wet.
- Kneed the peshwari paste into a pliable dough.
- Now take a tennis ball sized ball of the naan dough and make a shallow hole in it with your thumb.
- Place the peshwari paste dough into it and then fold the naan dough around the peshwari paste.
- Roll out into a flat round or teardrop shaped disc.
- Slap the disc between your hands to get all the excel flour off.
- Heat a frying pan over high heat.
- When hot, place the naan disc on the pan and dry fry it for about two minutes. Bubbles should form on the top.
- Turn the naan over to colour the top for about 30 seconds to a minute and then turn it over again until cooked through.
- Brush with hot ghee and serve immediately.
I hope you enjoy this curry house style Peshwari naan recipe. If you do give it a try, please let me know in the comments. I would love to hear from you.