Spiced paneer cubes marinated in yogurt and charred on skewers offer a satisfying, meaty chew that pairs beautifully with soft, pillowy naan. By threading these marinated blocks alongside charred red peppers and earthy baby mushrooms, you get a quick, high-impact meal that makes excellent use of whatever remains in your kitchen after the holidays.

The addition of smashed, butter-drenched baby potatoes provides a crisp, golden-brown contrast to the pillowy bread. When finished with a generous drizzle of leftover gravy and cool, creamy dips, this leftover Christmas paneer naanwich bridges the gap between traditional Indian street food and a hearty, fuss-free post-holiday lunch.

Tucking into these loaded handhelds is all about the balance of textures—the crunch of the smashed potatoes, the char on the paneer, and the silkiness of the yogurt-based sauces. It is an uncomplicated way to assemble a filling, spice-forward meal without needing to head back to the grocery store.

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If you find yourself with an abundance of leftover festive ingredients, this quick naanwich is a clever way to repurpose them with a spicy kick. For those who enjoy bold, aromatic flavors, I highly recommend using the same spice profile found in my go-to chilli paneer recipe. Alternatively, if you prefer something a bit creamier to balance the texture of the bread, stirring in a little of my classic mattar paneer makes for a surprisingly hearty filling.

Key Ingredients

Paneer: Cubed paneer is marinated in yogurt and spices to form the base of the skewers.
Greek Yogurt: Used as the base for the marinade to tenderize the paneer.
Mixed Spices: A blend of chili, curry, turmeric, and cumin powders provides the primary seasoning.
Naan Bread: Warm flatbread acts as the vessel for the grilled skewers and leftover toppings.
Baby Potatoes: These are parboiled and smashed then baked in garlic butter for a crispy side.
Vegetables: Red bell peppers and baby mushrooms are skewered with the paneer for added texture.
Leftover Gravy: Drizzled over the final naanwich to incorporate rich, savory holiday flavors.
Dips: Hummus or tzatziki are spread on the naan to provide a cooling contrast to the spices.

More Ways to Use Paneer

Mutter Butter Paneer: This rich and silky dish is the perfect follow-up if you have extra blocks of paneer to use.
Paneer Tikka Pittas: These portable snacks offer a similar handheld convenience to the naanwich, ideal for quick lunches.
No Sugar Added Layered Christmas Smoothie: If your holiday spread was heavy on the savory side, this vibrant smoothie provides a refreshing and light seasonal contrast.

Leftover Christmas Paneer Naanwich

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Ingredients

200g Paneer3-4 Tbsp Greek Yogurt1 Tbsp Chilli Powder1 Tbsp Curry Powder1 Tbsp Turmeric Powder1 Tbsp Cumin Powder1 Tbsp Salt1 Red PepperHandful Baby Mushrooms2 NaansLeftover Christmas GravyLeftover Christmas Dips (Hummus, Tzatziki, sour cream)Baby Potatoes3-4 Knobs of Butter1 Tbsp Garlic Powder/Salt1 Tsp Mixed Herbs

Method

1. Cut up your paneer slab into cubes placing them in a mixing bowl with Greek yogurt and the spices above. Mix gently with your hands until well incorporated. Cover and let the mixture marinate for 15-30 minutes2. In a pot add cold water with some salt and add your potatoes to parboil for 20 minutes3. Cut your baby mushrooms in half and red bell pepper at a generous size (2-3cm wide)4. Using a skewer, pierce the paneer, mushrooms, red bell pepper and repeat5. Using the Cusinart Cook-In Appliance, set the heat to medium placing the skewers on top layer to cook and get those lovely grill marks. Keep turning over every 3-4 minutes until desired crispyness6. Using the deep pan feature, place your parboiled baby potatoes evenly. Using the back of a glass press down firmly smashing each potato7. Heat up your butter with the garlic salt and herbs until infused and melted. Generously coat each smashed potato with melted butter. Let it bake in the deep pan for 10-12 minutes on each side8. Once the paneer skewers are grilled to perfection. Heat up the Naan spreading any left over dip, then place your grilled paneer and veggies. Drizzle some more dip on top with pomegranate and chopped parsley9. Lastly, generously drizzle overnight gravy all over before tucking in to your leftover Christmas naanwich

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