आज बनाया मिट्टी के बर्तन मे बहोत ज्यादा टेस्टी खाना

Ingredients

• 1 cup Whole Wheat Flour (sifted)
• 1 cup All-Purpose Flour (sifted)
• 1 tsp Salt
• 1 tsp Powdered Sugar
• 3/4 cup Plain Yogurt (room temperature)
• 1/2 tsp Baking Powder
• 2 tsp Baking Soda
• 1/2 cup Milk (whole or 2% milk)
• 1/2 cup Water
• 1 tbsp Vegetable Oil (for dough)
• 2 tbsp Unsalted Butter (softened, for brushing naan)
• 4 cloves Garlic Cloves (minced for naan)
• 1 tsp Fresh Ginger (minced for naan)
• 1 Green Chili (slit, for naan)
• 300 g Paneer (cut into triangles)
• 2 Onion (medium, one sliced, one chopped)
• 1 Red Bell Pepper (cut into triangles)
• 2 Tomato (seeds removed, chopped)
• 4 cloves Garlic Cloves (minced for paneer gravy)
• 1 inch Fresh Ginger (minced for paneer gravy)
• 2 Green Chili (slit, for paneer gravy)
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1 tbsp Kadhai Masala (homemade roasted spice blend (fennel, black pepper, dry red chili))
• 1 tsp Kasuri Methi (crushed)
• 2 tbsp Fresh Coriander Leaves (chopped for garnish)
• 2 tbsp Heavy Cream (optional, adds richness)

Instructions

1. Roast Whole Spices

   Place the clay kadhai on low flame. Add 1 tsp fennel seeds, 1/2 tsp black peppercorns, and 1 tsp dry red chilies. Roast gently until fragrant and the pot begins to heat up.

   Time: PT5M

2. Grind Roasted Masala

   Remove the roasted spices, let them cool for a minute, then grind into a fine powder using a mortar‑pestle or spice grinder. Set aside as Kadhai Masala.

   Time: PT2M

3. Prepare Naan Dough

   In a mixing bowl combine 1 cup whole wheat flour, 1 cup all‑purpose flour, 1 tsp salt, and 1 tsp powdered sugar. Add 3/4 cup plain yogurt, 1/2 tsp baking powder, 2 tsp baking soda, 1/2 cup milk, 1/2 cup water, and 1 tbsp oil. Mix to form a soft, non‑sticky dough, then knead for 2–3 minutes until smooth.

   Time: PT10M

4. Rest Dough

   Cover the dough with a damp cloth and let it rest for 10 minutes. This relaxes the gluten and makes shaping easier.

   Time: PT10M

5. Prep Paneer & Vegetables

   Cut 300 g paneer into triangle pieces. Slice 1 onion into rings and chop the second onion. Cut the red bell pepper into triangles. Remove seeds from 2 tomatoes and chop. Mince 4 garlic cloves, 1 inch ginger, and slit 2 green chilies.

   Time: PT10M

6. Heat Handi for Naan

   Place the clay handi on medium flame. Add the minced garlic, ginger, and slit green chili. Sauté for 2 minutes until aromatic.

   Time: PT3M

7. Cook Butter Garlic Naan

   Divide the rested dough into 3 equal balls. Flatten each ball into an oval, brush lightly with melted butter, and place onto the hot handi. Cover with a lid and cook on low‑medium heat for about 4 minutes, then flip, brush the other side with butter, and cook another 4 minutes until golden and puffed.

   Time: PT8M

8. Sauté Base for Kadhai Paneer

   In the pre‑heated clay kadhai, add 2 tbsp oil. Add the sliced onion and bell pepper pieces. Sauté on medium flame until the onion turns translucent and the pepper softens, about 5 minutes.

   Time: PT5M

9. Add Spices and Simmer

   Add 1/2 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, and 1 tbsp Kadhai Masala. Stir well and let the spices roast for 1 minute. Pour in 1/2 cup water, add salt to taste, and bring to a gentle boil.

   Time: PT5M

10. Finish Paneer Curry

    Add the paneer triangles, 2 chopped tomatoes, and the remaining minced garlic, ginger, and green chilies. Cook for 5 minutes until the paneer is heated through and the vegetables are tender. Stir in 1 tsp crushed Kasuri Methi, 2 tbsp heavy cream (optional), and garnish with chopped coriander.

    Time: PT5M

11. Serve

    Transfer the hot Kadhai Paneer to a serving bowl. Arrange the butter garlic naan on a platter. Serve immediately, optionally with a side of fresh salad or raita.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g