Baking · Breads/Flatbreads · Brunch · Easy Recipes · Indian Streetfood · Mains · Side Dishes · Snacks

Paneer Makhani Pizza

Paneer pizzas are a huge favorite in our house and this one is no different. From scratch pizza with a pillowy dough, quick makhani sauce made out of fresh tomatoes and topped with juicy paneer tikka. To add some kick, I add pickled jalapeños. This pizza is a riot of flavors in every bite.

Until last year, before lockdown, I considered as pizza one of the most casual food. Pizza nights were either take outs or something put together with off the shelf items from Trader Joe’s. Quick pizzas did the job but I knew in my heart that I was missing out on something.

Last year, when everyone was struggling to find yeast last year, so was I. But I kept looking and looking and nearly after a month I found yeast online. Took over 20 days to deliver and then started my quest for homemade pizza dough. 

Right from how the house smells while pizza bakes to how the dough feels between my fingers, the entire process of making pizza from scratch can be so gratifying.. It swells my heart to see kids enjoying desi pizza- one filled with orange sauce and topped paneer, it’s their huge favorite.

Desi pizzas are a huge hit in our home, here I make a quick makhani sauce and paneer tikka. You can use chicken as well instead of paneer. You can make the dough, the sauce as well as marinate the tikka ahead of time and just assemble and pop into the oven or pizza oven (if you have one) anytime for a quick treat!

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0 from 0 votes

Paneer Makhani Pizza

A fusion indo – italian pizza with homemade pizza dough topped with makhani sauce, juicy paneer tikka and lots of cheese.
Prep Time2 hrs 30 mins
Cook Time15 mins
Course: Main Course, Snack
Cuisine: Indian, Italian
Servings: 1 Pizza (12 inch)

Equipment

  • mixing bowls

Ingredients

Make the Pizza Dough

  • 2-2.5 cups all purpose flour (250-290gms)
  • 1 package active dry yeast (7gm)
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1.5 tbsp olive oil
  • 1/2 tsp garlic powder
  • 3/4 cup warm water

Quick Makhani Sauce (Makes about 2 cups)

  • 1 tbsp oil
  • 2 tbsp butter
  • 1 inch cinnamon stick
  • 2 green cardamom
  • 1 clove
  • 1/2 cup finely chopped onions
  • 1 tbsp ginger garlic paste
  • 2.5 cups tomato puree (Simply blanch 4-5 large fresh tomatoes and puree them in blender)
  • 1/2 tsp kashmiri chilli powder
  • 1/2 tsp sugar
  • 1 tsp garam masala
  • 1/2 tbsp kasuri methi
  • 1.5 tbsp heavy cream

Paneer Tikka

  • 150 gms paneer cut in cubes
  • 1 tbsp yogurt
  • 1 tbsp ginger garlic paste
  • 1/2 tsp coriander powder
  • 1/2 tsp hot chilli powder or to taste
  • 1/2 tbsp fresh lemom juice
  • 1 tsp kasuri methi
  • 1/2 tsp chaat masala
  • 1/2 tsp garam masala
  • 1 tbsp oil
  • Salt to taste

Pizza Toppings

  • Shredded low moisture mozarella cheese as much or as less you like
  • Sliced Onions as much or as less you like
  • Pickled Jalapenos as much or as less you like

Instructions

Make the pizza dough

  • In a small bowl, empty the yeast packet. Add 3 tbsp luke warm water (of the 3/4 cup), add sugar, give a gentle mix and let the yeast bloom for 5 minutes. You should see bubbles once bloomed else start over.
  • In a large bowl, add the 2 cups flour salt, olive oil and garlic powder. Using your fingers mix everthing well. You can add some dried herbs to the flour as well.
  • Pour the yeast mix over the flour. Add remaining water. Using your hand mixer attached with the dough hook, mix the dough for a minute on medium speed or so till it starts clumping around the hook into a ball.
  • On a floured surface, take out the dough ball and knead for 3-4 minutes until its smooth and springs back when you press it with a finger. Add a little flour if the dough feels wet at any point. Pizza dough should not be sticky but its a pretty soft dough.
  • Place the dough in a large oiled bowl. Rub the surface of the dough ball with some olive oil. Cover with a cloth or cling film and place in warm place to rise for 1-2 hours (depends on the tempetature of where you live). The dough should double in volume after the rise.

Make the Makhani Sauce

  • In a pan, warm up the butter and oil together. Add the whole spices – cloves, cardamom & cinnmaon and saute for 15 seconds. Add the onions to the pan and saute the onions till lightly browned for about 3 minutes.
  • Once the onions are browned, add the ginger garlic paste along with the powdered spices. Saute for 30 seconds.
  • Add the tomato puree next and mix well. Let the tomato puree cook down for about 5 minutes tll you see that the sauce is thick and oil is starting to seperate. Switch off the stove. Dont dry the tomatoes too much, add 1/4 cup water if needed to make a thick slurry like consistency sauce.
  • Strain the makhani sauce into a bowl and immediately mix in the cream, garam masala and kasuri methi. Mix well. Makhani sauce is ready to go.

Make the Paneer Tikka

  • In a bowl, add all the ingredints except paneer. Using a whisk, mix well to make a smooth paste.
  • Add the paneer cubes and mix well to coat using your fingers. Marinate for 15 minutes.
  • Once marinated you can cook the paneer on a heated tawa brushing oil on all sides. Alternatively, you can skewer the paneer, brush oil and broil in oven for 3-4 minutes each side. Dont cook the panner too much since it will cook with the pizza as well.

Assebmle and Bake Pizza

  • Preheat ypur oven to 475 F. I use my seasoned cast iron skillet to bake pizza. You can use your baking sheet lined with parchment paper or pizza steel (if you have one).
  • Punch down the risen dough and on a floured surface, using your hands in a circular motion shape it in a circle.
  • Place the shaped pizza dough into the cast iron griddle/baking sheet/pizza steel.
  • Laddle makhani sauce on top of the dough leaving a little space from the edges. Add the shredded cheese over the sauce.
  • Place the paneer tikka, onions and jalapenos on top of cheese. Drizzle with a little oil.
  • Bake the dough for 8-12 minutes untill the cheese has melted and the edges are golden.
  • Slice & Serve. Enjoy!

Notes

  1. Use chicken in this recipe instead of paneer to make chicken makkahi pizza.
  2. Use any kind of vegetables for topping.
  3. You make make all the elements 1-2 days in advance and assemble and bake the pizza. This dough rests well in the fridge for 2 days after proofing.  
Gluten Free · Indian Curry · Mains · Side Dishes · vegan · Vegetarian

Matar Ka Nimona(Gluten free & Vegan)

Nimona is a traditional recipe made with ground green chickpeas or fresh peas in western Uttar Pradesh. My grandmother family belongs to that belt and no wonder this is one of our favorite family recipes. She cooked Nimona atleast once a week. Very arduously, she spent the entire afternoon shelling the green chickpeas which were in season during late winter. Nimona was made with peas rarely, however, I make it only with fresh peas (do not use frozen) since I dont have access to the green chickpeas. I tried the frozen chickpeas once and truly regretted it 🙂

Sweet shelled peas, blanched quickly and then ground into a coarse paste. The coarseness of the peas gives this curry a beautiful texture and if you ask a cook, the way a vegetable is cut, diced, crushed, pureed etc makes so much difference in the taste of the finished dish. Please do not make a smooth paste. In addition to grinding the peas coarsely, save a handful to add to the curry while it cooks.

This curry is gluten-free and ideally, if you cook it in mustard oil just the way it is should be, it is vegan as well. Traditionally, deep fried potatoes are added to this curry. And they are quite delicious, no question about that. However, I like to brown the potatoes in a couple tablespoons of oil rather than deep frying and later the potatoes finish cooking in the curry. Also, sautéing ground peas with the masala is an important part of making this curry. Dont be tempted to leave the peas green, the proper taste of nimona will not come through. After the peas “bhuno” with masala for good 8-10 minutes, the smokiness of the curry is just irresistible.

On some days, I like to temper the nimona, it is optional and only enhances the taste. Nimona is amazing served with rotis or steamed rice. A dollop of ghee on warm bowl of nimona is a beautiful finish. Make extra because it tastes better next day!

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5 from 1 vote

Matar Ka Nimona

An indian curry made of ground peas and fresh sweet peas.
Prep Time15 mins
Cook Time40 mins
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 4

Equipment

  • Food processor, Kadhai/Heavy pan

Ingredients

For Blanching the Peas

  • 10 oz (284gms) shelled fresh peas ,please dont use frozen peas
  • pinch sugar
  • 1 cup water
  • 1/4 tsp salt

For the Curry

  • 4 tbsp mustard oil (or use regular cooking oil)
  • 2 medium potatoes peeled and quatered
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamom
  • 1/2 tsp hing
  • 1 medium onion,finely chopped yield about heaped 1/2 cup chopped onion
  • 1 tsp cumin seeds
  • 3 fat garlic cloves
  • 2 inch fresh ginger peeled
  • 1/2 tbsp corinader powder
  • 1/4 tsp turmeric powder
  • 1 tsp hot red chilli powder adjust to taste
  • 3 medium tomatoes add to blender & puree smooth
  • pinch sugar
  • 1 tbsp ginger julinnes optional
  • Salt to taste
  • 1/2 tsp amchoor powder adjust to taste
  • 1/2 tsp roasted cumin powder

Tempering (Optional)

  • 1.5 tbsp mustard oil (or use ghee)
  • 1/2 tsp cumin seeds
  • 1 tbsp chopped ginger

For Serving

  • Sliced Onions, Cilantro, Ghee etc

Instructions

Blanch & Grind the Peas

  • Add salt and sugar and water to a cooking pot. Bring to a boil. Add shelled peas and switch off the stove. Let the peas stand in hot water for 3-5 mins. Drain. You can reserve the water to adjust the consistency of curry later.
  • Save 1/4 cup peas and add the rest to food processor jar fitted with metal blade and pulse 10-12 times until the peas are coarse. Dont make a smooth paste. The peas should be coarsely ground. Set aside.

Make the Nimona

  • Pound the garlic and ginger along with cumin seeds using mortar pestle. Keep ready.
  • In a wide kadhai or heavy pan, add the oil and warm on low medium heat until its slightly smoky.
  • Carefully add the poatoes to the oil, sprinkle a pinch of salt. Brown the poatoes on all the sides. Do not cook them through. Once browned, take out in a bowl and keep near.
  • Remove the kadhai from stove and temper the remainng oil with bay leaf, cardamom and cloves. Add hing. Saute for 10 seconds, be careful the spices might crackle.
  • Return the kadhai/pan back to stove. Next, add the ginger-garlic that we pounded earlier and saute in hot oil for 10 seconds. Dont let burn.
  • Add the chopped onions next and on low medium heat brown the onions stirring regularly to a nice golden color.
  • Once the onions are browned, add all the powdered spices- corinader, chilli power, tumeric to the pan. Add 2-3 tbsp of water. Saute the spices very well for 3-5minutes in oil. Once you see oil bubbles seperating, add the tomatoes and pinch of sugar. Saute the tomatoes with onions and spices for 5-6 minutes on low medum heat till you see that the masala is deep in color and the oil is seperating again.
  • Add the ground peas along with julinned ginger(if using) and mix well with the masala.Also add the reserved peas. Saute the peas with the masala for good 6-7 minutes, scrapping the sides and bottom of pan since the peas have a tendency to stick.
  • The peas will slowly start turning brown. Keep on sauteing till you see that the peas are lightish brown and bit shiny.
  • Add about a cup and a half of warm water. Add the potatoes as well. Mix everything, it should be a thick curry right now. Taste and adjust the salt. Bring to a slight boil, cover with a lid, reduce the stove to low and let simmer for 12-14 minutes untill the potatoes are fork tender. If you feel that thenimona is getting too thick for your liking, add 1/4 cup or more water. Simmer after you add water. Dont make very watery though. You will see a little thin layer of oil on stove by the end. Nimona is ready
  • Mix in the amchoor and roasted cumin powder. Add the tempering(if using). Mix well. Cover and let rest for atleast 30 minutes before serving.

Make Tempering

  • In a small sauce pan, heat up the mustard oil till smoky. Switch off the stove and the cumin and ginger. Let crackle. Add to the nimona.