आज मेहमानो के लिए बनाया स्पेशल खाना मिट्टी के बर्तन मे

Ingredients

• 1.5 cup Whole Wheat Flour (sifted)
• 1.5 cup All-Purpose Flour (sifted)
• 1 tsp Salt
• 1 tsp Granulated Sugar
• 3/4 cup Plain Yogurt (full‑fat for softness)
• 1 tsp Baking Powder
• 2 pinch Baking Soda
• 1/2 cup Milk (whole milk preferred)
• 1/2 cup Water
• 1 tbsp Vegetable Oil (for dough)
• 4 tbsp Ghee (divided: 2 tbsp for paneer, 2 tbsp for naan)
• 1 tsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1/2 tsp Fennel Seeds
• 1/2 tsp Black Peppercorns
• 2 pieces Dry Red Chili (whole) (adjust for heat)
• 300 g Paneer (cut into triangles)
• 3 medium Onion (2 for gravy, 1 for naan topping; sliced or chopped as described)
• 1 medium Green Bell Pepper (cut into triangles)
• 1 medium Red Bell Pepper (cut into triangles)
• 4 medium Tomato (seeds removed, chopped)
• 4 cloves Garlic (finely chopped)
• 1 tbsp Ginger (finely chopped or grated)
• 2 pieces Green Chili (slit lengthwise)
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1.5 tbsp Kadhai Masala (store‑bought or homemade blend)
• 1 tsp Kasuri Methi (crushed)
• 2 tbsp Fresh Cilantro (chopped)
• 2 tbsp Heavy Cream (optional, adds richness)
• 2 tbsp Garlic Butter (melted, brushed on hot naan)
• 1/4 tsp Carom Seeds (Ajwain) (optional, added to naan dough for flavor)

Instructions

1. Roast Whole Spices

   Place the clay kadhai on low flame. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dry red chilies. Roast gently, stirring constantly, until fragrant (about 5 minutes).

   Time: PT5M

2. Cool and Grind Spices

   Remove the roasted spices, transfer to a small mortar, and grind to a coarse powder. Set aside as "kadhai masala".

   Time: PT3M

3. Prepare Naan Dough

   In a large mixing bowl combine whole wheat flour, all‑purpose flour, salt, and sugar. Add yogurt, baking powder, baking soda, milk, water, and oil. Knead until a soft, non‑sticky dough forms (about 5‑7 minutes).

   Time: PT10M

4. Rest the Dough

   Shape the dough into a ball, coat lightly with oil, cover with a wet cloth, and let rest for 30 minutes at room temperature.

   Time: PT30M

5. Prep Vegetables & Paneer

   Cut paneer into triangles (≈300 g). Slice onions, bell peppers (green & red) into strips, and chop tomatoes. Mince garlic and ginger; slit green chilies.

   Time: PT10M

6. Cook Kadhai Paneer

   Heat the clay kadhai over medium flame, add 2 tbsp ghee. Quickly add paneer pieces, then immediately add sliced onions, bell peppers, and a pinch of salt to prevent sticking. Sprinkle turmeric, the ground roasted spice mix, and kadhai masala. Stir‑fry on high flame for 2 minutes, then add a splash of water, cover, and cook 2‑3 minutes until vegetables are tender.

   Time: PT12M

7. Finish Paneer Curry

   Uncover, add crushed kasuri methi, chopped cilantro, ginger strips, and optional cream. Stir gently and cook another 2 minutes until the ghee separates.

   Time: PT3M

8. Prepare Naan Cooking Base

   While the paneer rests, heat the clay handi on medium flame. Add 2 tbsp ghee, 1/2 tsp cumin seeds, 2 dried red chilies, chopped garlic, ginger, and sliced onion. Sauté until onions turn golden brown.

   Time: PT6M

9. Shape Naan

   Divide the rested dough into 4 equal portions. Roll each portion into an oval ~1 cm thick. Sprinkle chopped cilantro, a pinch of ajwain, and a few minced garlic pieces onto the surface, gently press them in, then roll lightly again.

   Time: PT5M

10. Cook Naan on Inverted Kadhai

    Turn the hot clay kadhai upside‑down on the stove (handle side down). Lightly oil the inner surface with ghee. Place one rolled naan onto the hot surface, press gently with a spatula, and cook on medium flame for 2‑3 minutes until bubbles form and the underside is golden. Flip and cook the other side for another 2 minutes.

    Time: PT6M

11. Butter the Naan

    Immediately brush the hot naan with melted garlic butter. Keep warm in a covered dish while you cook the remaining naan.

    Time: PT2M

12. Serve

    Transfer the Kadhai Paneer to a serving bowl, garnish with extra cilantro and a drizzle of cream if desired. Serve alongside the garlic butter naan.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Whole Wheat Flour: All-Purpose Flour
• Instead of All-Purpose Flour: Whole Wheat Flour
• Instead of Granulated Sugar: Honey (use less)
• Instead of Plain Yogurt: Greek yogurt (thin with water)
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Baking Soda: Baking powder (increase by 3x)
• Instead of Milk: Plant‑based milk (unsweetened)
• Instead of Vegetable Oil: Ghee (use less)
• Instead of Ghee: Unsalted butter
• Instead of Coriander Seeds: Ground coriander (add later)
• Instead of Cumin Seeds: Ground cumin
• Instead of Black Peppercorns: Ground black pepper
• Instead of Dry Red Chili (whole): Red chili flakes
• Instead of Paneer: Firm tofu (for vegan)
• Instead of Green Bell Pepper: any color bell pepper
• Instead of Tomato: Canned diced tomatoes
• Instead of Garlic: Garlic paste
• Instead of Ginger: Ginger paste
• Instead of Green Chili: Jalapeño
• Instead of Red Chili Powder: Paprika (mild)
• Instead of Kadhai Masala: Garam masala
• Instead of Kasuri Methi: Dried fenugreek leaves
• Instead of Fresh Cilantro: Fresh parsley
• Instead of Heavy Cream: Full‑fat milk
• Instead of Garlic Butter: Olive oil + minced garlic

Equipment Needed

• Clay Kadhai (earthenware wok)
• Clay Handi (earthenware pot)
• Mixing Bowl
• Rolling Pin
• Sharp Knife
• Food Processor or Hand Chopper (optional)
• Spatula / Ladle
• Tongs (optional)
• Wet Cloth
• Heat‑Resistant Gloves

Critical Steps — Do Not Skip

• Roasting whole spices without burning them.
• Preventing paneer from sticking by adding vegetables immediately.
• Achieving the right dough consistency – not too wet, not too dry.
• Cooking naan on the inverted hot clay kadhai to get crisp edges and soft interior.

Chef Tips from the Video

• Use clarified ghee for a higher smoke point and richer flavor.
• For extra aroma, add a pinch of smoked paprika to the naan dough.
• Brush the finished naan with a mixture of melted butter, minced garlic, and a sprinkle of chopped cilantro.

Troubleshooting

Storage

Refrigerator: Paneer curry: up to 3 days in an airtight container. Naan: up to 2 days wrapped in foil.

Freezer: Paneer curry freezes well for up to 1 month; reheat gently. Naan can be frozen for up to 1 month and reheated in a skillet.

Room temperature: Naan is best eaten fresh; can stay 4‑6 hours at room temperature if covered.

Make-Ahead Tips

• Roast and grind the whole spices a day ahead; store in an airtight jar.
• The naan dough can be prepared the night before and refrigerated; bring to room temperature before shaping.
• Paneer can be marinated in a little yogurt and spices for extra flavor before cooking.

Frequently Asked Questions