India > Cuisine > Bread > Naan

Paneer Keema Naan Recipe

Ingredients with Measurements:
-1 cup paneer, crumbled
-1 onion, finely chopped
-1 teaspoon garlic, minced
-1 teaspoon ginger, minced
-1 teaspoon garam masala
-1 teaspoon cumin powder
-1 teaspoon coriander powder
-1/2 teaspoon red chilli powder
-1/2 teaspoon turmeric powder
-1/4 cup tomato puree
-1/4 cup fresh coriander leaves, chopped
-2 tablespoons oil
-Salt to taste
-4 pieces naan bread

Special Equipment Needed:
-Non-stick pan
-Spatula

Step-by-Step Instructions:
1. Heat oil in a non-stick pan over medium heat.
2. Add the onions and sauté until they are lightly browned.
3. Add the garlic and ginger and sauté for a few seconds.
4. Add the garam masala, cumin powder, coriander powder, red chilli powder, and turmeric powder and sauté for a few seconds.
5. Add the tomato puree and mix well.
6. Add the crumbled paneer and mix well.
7. Add salt to taste and mix well.
8. Cook for about 5 minutes, stirring occasionally.
9. Add the fresh coriander leaves and mix well.
10. Cook for a few more minutes until the mixture is dry.
11. Heat a non-stick pan over medium heat.
12. Place the naan bread on the pan and cook for a few minutes until lightly browned.
13. Spread the paneer keema on the naan bread and cook for a few minutes until the naan is lightly browned.
14. Serve hot.

Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4

Nutritional Information:
Calories: 250
Fat: 8g
Carbohydrates: 32g
Protein: 10g

Substitutions for Ingredients:
-Paneer can be substituted with tofu or mushrooms.
-Garam masala can be substituted with curry powder.
-Coriander powder can be substituted with cilantro.
-Red chilli powder can be substituted with paprika.

Variations:
-The paneer keema can be served with rice or roti.
-The naan can be topped with grated cheese or butter.

Tips and Tricks:
-Make sure to cook the paneer keema until it is dry.
-The naan can be cooked in a tandoor or oven for a smoky flavor.

Storage Instructions:
The paneer keema can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
The paneer keema can be reheated in a non-stick pan over medium heat.

Presentation Ideas:
The paneer keema naan can be served with a side of raita or chutney.

Garnishes:
The paneer keema naan can be garnished with fresh coriander leaves and sliced onions.

Pairings:
The paneer keema naan can be paired with a side of dal or vegetable curry.

Suggested Side Dishes:
-Raita
-Chutney
-Dal
-Vegetable curry

Troubleshooting Advice:
-If the paneer keema is too dry, add a few tablespoons of water and mix well.

Food Safety Advice:
-Always store cooked food in an airtight container in the refrigerator.
-Always reheat cooked food to an internal temperature of 165°F before serving.

Food History:
Paneer keema naan is a popular Indian dish that has been around for centuries. It is believed to have originated in the Mughal era, when the Mughals introduced the use of paneer in Indian cuisine.

Flavor Profiles:
This dish has a savory and spicy flavor, with a hint of sweetness from the tomato puree.

Serving Suggestions:
This dish can be served as a main course or as an appetizer.

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Region: Indian

Taste: Spicy, Savory, Tangy, Creamy, Aromatic