Achari Paneer Naan Pizza
Achari Paneer Naan Pizza
By Kanchan Koya PhD @chiefspicemama
This flavor-packed pizza will have the kids coming back, slice after slice.
Ingredients
- Achari Blend Spices:
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1-2 dried red chilis
1 tsp. cumin seeds
½ tsp. mustard seeds
½ tsp. nigella seeds
¼ tsp. fenugreek seeds - Paneer Pizzas:
2 tablespoons oil
½ tsp. cumin seeds
1 medium red onion, finely chopped
1 tablespoon ginger garlic paste (homemade or can be found at any Indian grocery store)
1 tomato, chopped
1 cup tomato puree
Salt
1 package Desi Natural Paneer, cubed
2 approximately 8-inch diameter naan breads
½ cup grated cheddar cheese
1 tablespoon chopped cilantro
Directions
- Step 1. Add the achari blend spices to a spice grinder and blend into a powder.
- Step 2. Heat the oil in a pot on medium high until it shimmers. Add the cumin seeds and allow them to sizzle for 30-60 seconds until fragrant but not burnt. Add the onion and saute for 5-7 minutes until just golden brown.
- Step 3. Add the ginger garlic paste and saute for a minute. Add the tomato and tomato puree and cook for about 7 minutes until the tomatoes have deepened in color and the oil starts to separate from the "masala."
- Step 4. Add 1 heaped tablespoon of the achari spice blend and salt. Saute for a minute, mixing well into the onion tomato mixture. Add the paneer and toss gently to combine, coating it well with the spice mixture. Stir in a splash or two of water and cook for 2-3 minutes. Adjust the salt to taste.
- Step 5. Heat the oven to 450°F. Spread the achari paneer masala over each naan and place the paneer cubes on top. Sprinkle with cheese. Bake in the oven for 5-8 minutes until the cheese is bubbling and the naan has turned just golden brown. Finish under the broiler for 30-60 seconds.
- Step 6. Sprinkle with cilantro. Slice and serve immediately.
