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Paneer Stuffed Curry Bun

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5 from 5 reviews

Bakery style Home made curry bun recipe from scratch with a creamy paneer filling. With step by step pictures. Stuffed Bun.

  • Total Time: 4 hours 20 mins
  • Yield: 16 buns 1x



For the Filling

  • 1 tablespoon Olive Oil
  • 1 teaspoon Italian Herb Seasoning
  • 1 Onion
  • 4 Cloves Garlic
  • 1 Tomato
  • 1 teaspoon Salt
  • 2 teaspoon Red Chilli Powder
  • 2 tablespoon All Purpose Flour (Maida)
  • 1/2 cup Cream (I used Amul Cream)
  • 200 grams Paneer
  • 4 sprigs Coriander leaves
  • 1 teaspoon Vinegar

For the Bun

  • 1 1/4 cup Lukewarm Water
  • 2 tablespoon Sugar
  • 1 tablespoon Active Dry Yeast
  • 2 tablespoons Butter
  • 1 Egg plus 1 Egg Yolk
  • 3 1/2 Cups All-Purpose Flour (Maida)
  • 1 teaspoon Salt

For the Bun Topping

  • 1 Egg White beaten well for Egg Wash
  • 1 cup Shredded Mozzarella Cheese


For the Filling

  1. Heat a tablespoon of olive oil in a pan and add in Italian herb seasoning, finely chopped onion and crushed garlic. Fry till the onions are soft.
  2. Add in a finely chopped tomato, salt and red chilli powder. Fry till the tomatoes are cooked and dry. Once the tomatoes are dry, add in the flour and sauté for a minute. Then add in the cream and cook for a minute more until all the cream is absorbed into the mixture.
  3. Add in the small cubed paneer and mix well to combine. Switch off the flame and add in the coriander leaves and vinegar. Mix well to combine. Make 16 balls out of the mixture. Set aside.

For the Bun

  1. Take a big bowl and add in the luke warm water. Add in the sugar and the yeast and set aside for 5 minutes. Then, add in all the rest of the ingredients and start kneading. I kneaded in my kitchen aid in medium speed for a good 7 minutes. If kneading by hand, knead for a good 12-13 minutes.
  2. Place the dough in a lightly greased bowl and let it rise until doubled in a warm draft free place. It should take about 2 hours. It might take more or less time depending on where you live. Once the dough has almost doubled, gently deflate the dough on the kitchen counter and divide the dough into 16 pieces. Dust flour on the work surface. Shape each piece of dough into a smooth ball. Set aside and let it rest for 5 minutes to relax the gluten.
  3. Dust the work surface with flour. Flatten each dough ball and keep the filling in the center. Press and seal the edges by crimping with your finger tips.
  4. Gently flatten the bun and place the bun seam side down on a parchment lined sheet pan. Cover the buns and let them rise for about half an hour. Towards the end of the rising time, preheat the oven to 400°F/200°C.

For the Bun Topping

  1. Brush all the risen buns with egg white / egg wash. Sprinkle a tablespoon of shredded cheese on top of each bun.
  2. Bake the buns for 20 minutes until golden. Rotate the sheet pan in the oven after 10 minutes for even baking.
  3. Remove the buns from the oven and cool on a wire rack.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 4 hours
  • Cook Time: 20 mins
  • Category: Bread
  • Cuisine: Indian
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