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Enjoy Vikram Vij’s favourite snack! Naan pizza made with leftovers from the fridge. It’s the sauce that makes the dish!
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Vikram Vij’s Naan Pizza
Servings 4 servings
Ingredients
- 4 naan breads
- 4 portobello mushrooms stemmed (or vegetables of your choice)
- 1 1/2 tsp (7 ml) of garam masala (or any Indian curry spice mixture)
- Salt to taste
- 1/3 pkg of paneer grated
- 1/2 a small bunch of fresh cilantro chopped
Curry Sauce:
- 2 cups (500 ml) 35% whipping cream
- 1 tbsp lemon juice
- 1 tbsp salt
- 1 tbsp dried green fenugreek leaves
- 1 tsp paprika
- 1/4 tsp ground cayenne pepper
- 2 tbsp canola oil
- 2-3 tbsp garlic finely chopped
- 3/4 tsp ground turmeric
Instructions
Curry Sauce:
- In a large bowl, combine, cream, lemon juice, salt, fenugreek leaves, paprika and cayenne.
- In a medium saucepan, heat oil over medium heat and saute garlic until golden brown. Stir in turmeric and cook for 1 minute.
- Stir in the cream mixture and cook on medium-low heat for about 5 minutes or until the sauce is thickened to the consistency of gravy. (Do not over-boil as the lemon juice may separate the cream.) Set aside.
- Make-ahead: Cover and refrigerate for up to 2 days. Reheat over low heat before using.
Naan Pizza:
- Pre-heat oven to 350F (180C).
- Spread 4 naans on large baking sheet. Cut mushrooms into long strips and spread on the naan. Sprinkle with garam masala and salt to taste.
- Cook naans in oven for 2-3 minutes until the mushrooms shrink a bit.
- Remove from oven and spread curry sauce on the mushrooms, evenly and generously.
- Sprink grated paneer on top and return to the oven for 3-4 minutes or until paneer is light golden on top. Note: Paneer is not meant to melt, so watch until they turn a light golden brown on top.)
- Sprinkle with chopped cilantro to serve and Namaste.
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