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