Paneer Makhani Naanza

Paneer Makhani and Naan make an appetising combo, when these are topped with some cheese and enjoyed as a pizza it’s delectable, and it’s called Naanza!!!

Tips:

You can make the makhani sauce and naan in advance to save time
You can also use store-bought naan for this recipe.

Also try: Paneer Tikka Pizza, Paneer Makhani, Whole Wheat Naan, Veg Jalfrezi, Bean Sliders or Chole Bhature.

Course: Main Course

Cuisine: Indian

Time: Preparation – 10 mins, Cooking, 25 mins, Baking – 10 mins, Total – 45 mins.

Servings: Makes two medium size naanza.

Ingredients:

Whole Wheat Naan – 2 medium size (follow recipe here or use store-bought)
Paneer – 150 grams (cut into small cubes)
Onion – 1 medium (roughly chopped) + sliced for topping
Tomato – 3 medium (roughly chopped)
Garlic – 2 cloves (roughly chopped)
Ginger – 1/2 inch (roughly chopped)
Green Chilli – 2 (roughly chopped)
Red Chilli Powder – 1/4 tsp
Coriander Powder – 1/2 tsp
Garam Masala Powder – 1/4 tsp
Dried Fenugreek Leaves (Kasuri Methi) – 1/2 tsp
Oil – 1 tsp
Butter – 1 tbsp
Cream – 1 tbsp
Shredded Mozzarella Cheese for topping
Salt to taste.

How to make Paneer Makhani Naanza:

Heat oil in a pan. Add onion, ginger, garlic and green chilli, saute until soft
Add tomatoes and cook until soft. Turn off the flame let it cool down
Transfer it to a blending jar and blend to a smooth paste
Heat butter in a pan and add the paste along with red chilli powder, coriander powder & salt. Cook until butter starts to appear on the edges
Add cream, crushed dried fenugreek leaves and garam masala powder. Mix and cook for a min, your makhani sauce is ready
Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius. Line a baking sheet with aluminium foil and keep aside
Take a naan, spread some sauce, top it with paneer & sliced onions and sprinkle desired amount of cheese. Similarly do the other and place both on the baking sheet
Bake for 10 mins and Your Paneer Makhani Naanza is ready. Let it rest for 5 mins then slice it and enjoy!!!