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 or four small naanza.

Ingredients:

Whole Wheat Naan – 2 medium or 4 small (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)
Kashmiri Red Chilli Powder – 1/2 tsp
Coriander Powder – 1 tsp
Garam Masala Powder – 1/4 tsp
Dried Fenugreek Leaves (Kasuri Methi) – 1 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 and let it cool down
Transfer it to a blending jar and blend to a smooth paste. Strain it through a strainer, keep aside
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 450 F or 230 C. Line a baking sheet with parchment paper
Place the naans on the baking sheet, spread some sauce, top it with paneer & sliced onions and sprinkle the desired amount of cheese
Bake for 10 mins and Your Paneer Makhani Naanza is ready. Let it rest for 5 mins then slice it (if needed) and enjoy!!!