In a medium bowl, combine the crumbled paneer, yogurt, pickling spice, and chopped cilantro. If you like a bit of heat, add the finely chopped green chili. Mix everything well until the paneer is evenly coated with the spices and yogurt. Set aside.

In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Stir these dry ingredients together until well mixed. Add the olive oil and gradually pour in the warm water. Mix until a soft dough forms. Knead the dough on a floured surface for about 5 minutes. Cover with a damp cloth and let it rest for 30 minutes.

Divide the dough into eight equal portions. Roll each portion into a ball and flatten it slightly. Place a spoonful of the prepared paneer filling in the center of the flattened dough. Fold the edges over the filling, pinching them together to seal. Gently flatten the filled dough ball again. Repeat for all portions.

Heat a skillet over medium heat. Place one naan bomb on the skillet. Cook for 2-3 minutes on one side until golden brown. Flip and cook the other side for another 2-3 minutes. Brush with ghee or melted butter after cooking. Repeat for all naan bombs.