Palak Paneer Naanizza

Naan + Pizza = The Ultimate Fusion!

A delicious fusion of soft spinach naan, zesty tomato gravy, melty cheese, paneer and colourful vegetables, finished with a creamy yogurt-garlic drizzle and fresh spring onion.

This recipe follows the YFL (Your Food Lab) recipe that inspired me to make it in my own kitchen. Full credit for the recipe and original concept goes to YFL.

Recipe Highlights

✓ Loaded with paneer & colourful vegetables
✓ A fun fusion of naan and pizza
✓ Creamy, cheesy & flavourful
✓ Finished with yogurt-garlic drizzle
✓ Can be made in the oven or air fryer

Prep Time: 30 mins
Cook Time: 20 mins
Serves: 1

Calories: 575 kcal
Protein: 29 g
Fat: 29 g
Carbs: 48 g

Note: The original macro calculation did not include the vegetables.

Ingredients

• Maida / refined flour — 60 g
• Paneer — 60 g
• Yogurt — 30 g
• Cheese — 1 cube
• Spinach — 25 g
• Onion — 5 g
• Bell pepper — 15 g
• Corn — 10 g
• Garlic — as required
• Butter — as required
• Salt — to taste
• Sweetener — as required
• Baking powder — as required
• Spring onion — for garnish
• Water — as required

For Serving & Assembly

• Tomato gravy — as required
• Yogurt-garlic dip — as required

Method

1. Make the Spinach Naan Dough

In a mixing bowl, combine the refined flour, salt, sweetener and baking powder.

Add the yogurt and spinach purée and mix well. Gradually add water as required to form a soft, stretchy dough.

Knead for 10–12 minutes, or until the dough becomes smooth and is no longer sticky.

Cover with a damp cloth and allow it to rest for at least 30 minutes.

2. Prepare the Sauces

While the dough rests, prepare the butter-garlic mixture, tomato gravy and yogurt-garlic dip.

3. Shape the Naan

After resting, lightly coat the dough with dry flour.

Begin shaping it with your fingers and then use a rolling pin. Roll it into a thick chapati-like shape and gently stretch one end to give it the characteristic naan shape.

4. Part-Cook the Naan

Spread a small spoonful of garlic butter evenly over the naan.

Place it on a non-stick baking pan and half-cook using grill + convection mode at 180°C for 8–10 minutes.

You can also use an air fryer, keeping the naan smaller so that it fits comfortably.

5. Add the Toppings

Remove the half-cooked naan and spread the tomato gravy over the surface.

Grate the cheese on top, then add the vegetables and paneer.

Return it to the oven and cook for another 7–10 minutes, until the cheese has melted and the naan is cooked through.

6. Finish & Serve

Cut the Palak Paneer Naanizza into slices.

Drizzle with the yogurt-garlic dip, garnish with spring onion and serve hot.

Ipshita’s Note

I came across this recipe on YFL (Your Food Lab) and loved the idea of turning naan into a pizza-style meal. I followed their recipe and made it in my kitchen — a delicious combination of spinach naan, paneer, vegetables, cheese and a creamy yogurt-garlic finish.

Recipe & original concept credit: YFL (Your Food Lab).

Tip

Give the dough its full resting time and keep the naan slightly thick when shaping it. Part-cooking the naan before adding the toppings helps prevent the base from becoming soggy once the tomato gravy, cheese and vegetables are added.