Multigrain Garlic Butter Naan with Paneer Shimla Mirch Curry
Multigrain Naan is a good substitute for the naans made with Maida. More healthy and actually tastier so guilt free indulgence. This naan is without baking powder and baking soda too.
Multigrain Garlic Butter Naan:
Ingredients:
1.5 cups Multigrain wheat flour
salt to taste
1/2 cup of curd
water to make dough.
1/2 tsp oil
Black Til seeds
Coriander leaves finely chopped
Method :
Add the flour in a big bowl. Add salt, curd and mix till it reaches a crumbly texture. Add water to a make soft and pliable dough, Apply the oil over the dough so that it does not dry up. Keep it covered for about 4-5 hours.
Make medium sized balls of the dough. Roll each ball into an oblong shape. Sprinkle some black til seeds and little coriander leaves on one side of the rolled out naan. Apply some water over the other plain side and stick it to the tava so that the til coriander side faces the top. Cook it over low to medium flame. Once you see small bubbles appearing on the naan, turn the tava so that the stuck naan is directly over the fire. You can cook it on a high flame so that you get charred portions on the top of the naan. But make sure it doesn't get too burnt. Now flip the tava back and remove the naan with a spatula. Apply a mixture of melted butter and minced garlic while the naan is still hot .
Serve the garlic butter naan with any curry of your choice.
Paneer Shimla Mirch Curry:
Ingredients:
100 grams Paneer cut into medium size pieces
1/2 capsicum red,yellow & green cut into similar medium size pieces
1/2 onion medium size pieces
1/2 onion sliced
1 tomato
2-3 cloves garlic
1 inch ginger
3 cardamom
1 inch cinnamon
1 tsp jeera seeds
1 bayleaf
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala powder
1/2 jeera powder
salt to taste
1/4 cup curd.
oil
Method:
In a kadai heat 1/2 tsp oil and saute the medium sized cubes of onion, mixed capsicum and paneer and keep aside.
Heat another 1/2 tsp of oil. Add jeera seeds. Add the whole spices such as the cardamom, and cinnamon. Add the sliced onion, chopped tomatoes, garlic and ginger. Saute well. Let it cool and grind it to a smooth paste.
In the same kadai, add 1/2 tsp oil . Add a bay leaf and saute the ground paste. Add all the spice powders to this and saute till the raw smell goes off. Now add the curd and saute till oil separates. Add about a cup of water and cook till the gravy is of the right consistency. Not too liquid nor too thick. Now add the sauteed paneer, onion and capsicum pieces. Add salt to taste and garnish with chopped coriander leaves.
Serve the curry hot with the garlic naan.
Multigrain Garlic Butter Naan:
Ingredients:
1.5 cups Multigrain wheat floursalt to taste
1/2 cup of curd
water to make dough.
1/2 tsp oil
Black Til seeds
Coriander leaves finely chopped
Method :
Add the flour in a big bowl. Add salt, curd and mix till it reaches a crumbly texture. Add water to a make soft and pliable dough, Apply the oil over the dough so that it does not dry up. Keep it covered for about 4-5 hours.
Make medium sized balls of the dough. Roll each ball into an oblong shape. Sprinkle some black til seeds and little coriander leaves on one side of the rolled out naan. Apply some water over the other plain side and stick it to the tava so that the til coriander side faces the top. Cook it over low to medium flame. Once you see small bubbles appearing on the naan, turn the tava so that the stuck naan is directly over the fire. You can cook it on a high flame so that you get charred portions on the top of the naan. But make sure it doesn't get too burnt. Now flip the tava back and remove the naan with a spatula. Apply a mixture of melted butter and minced garlic while the naan is still hot .
Serve the garlic butter naan with any curry of your choice.
Paneer Shimla Mirch Curry:
Ingredients:100 grams Paneer cut into medium size pieces
1/2 capsicum red,yellow & green cut into similar medium size pieces
1/2 onion medium size pieces
1/2 onion sliced
1 tomato
2-3 cloves garlic
1 inch ginger
3 cardamom
1 inch cinnamon
1 tsp jeera seeds
1 bayleaf
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala powder
1/2 jeera powder
salt to taste
1/4 cup curd.
oil
Method:
In a kadai heat 1/2 tsp oil and saute the medium sized cubes of onion, mixed capsicum and paneer and keep aside.
Heat another 1/2 tsp of oil. Add jeera seeds. Add the whole spices such as the cardamom, and cinnamon. Add the sliced onion, chopped tomatoes, garlic and ginger. Saute well. Let it cool and grind it to a smooth paste.
In the same kadai, add 1/2 tsp oil . Add a bay leaf and saute the ground paste. Add all the spice powders to this and saute till the raw smell goes off. Now add the curd and saute till oil separates. Add about a cup of water and cook till the gravy is of the right consistency. Not too liquid nor too thick. Now add the sauteed paneer, onion and capsicum pieces. Add salt to taste and garnish with chopped coriander leaves.
Serve the curry hot with the garlic naan.
Comments
Post a Comment