Ingredients
- 1.5 cups whole wheat flour
- 1.5 cups all purpose flour/maida
- 2 tsp garlic paste or minced garlic
- 2 tsp sugar
- 1.5 tsp dry active yeast
- 1.5 or 2 tsp lemon juice or 3 to 4 tsp yogurt
- 4 tbsp oil or ghee
- ¾ cup water… add more if required
- ½ cup finely chopped garlic and celery or coriander leaves
- 1 tsp nigella seeds/kalonji
- 1 to 1.5 tsp salt or as required
- extra oil or ghee for frying or smearing on the naan (optional)
Instructions
- proof the yeast in sugar dissolved with ¾ cup warm water.
- after the yeast proofs and rises, add all the flours, garlic paste, lemon juice or yogurt, salt and oil to the yeast mixture.
- knead to a smooth dough.
- add water if required while kneading.
- cover with a moist cloth and keep the dough to leaven for 1:30 to 2 hours.
- when the dough doubles up, then make medium sized balls of the dough.
- cover and keep aside for 15-20 mins.
- in a plate or tray take the chopped garlic, celery leaves and nigella seeds. mix these well.
- take each ball on a dusted board and roll into a small disc of 2 inches.
- place this disc on the garlic-celery-nigella-seeds mixture.
- remove and keep on a dusted board
- now roll to a round of about 5 to 6 inches diameter,
- heat a tava or frying pan.
- place the garlic and celery side of the naan touching the hot tava.
- cook this side till browned and done.
- now hold the naan with a tong and place the uncooked side directly on fire.
- roast this side on the fire till browned and done.
- smear some oil or ghee on top of the naan.
- cook all the garlic naans this way.
- serve garlic naan hot or warm.
PANEER TIKKA MASALA RECIPE
Ingredients
- Paneer(cubed)-250 gms
- Ginger paste-1/2 tsp
- Garlic paste- 1/2tsp
- Garam masala-1/4 tsp
- Kashmiri chili powder-1 tsp
- Kasuri methi ( dried fenugreek leaves)-1/4 tsp
- Yogurt-3 tbsp
- Lemon juice-1/4 tsp
- Salt to taste
- Onion(medium)-2 nos
- Tomato (small)-2 nos
- Cumin seeds-1/2 tsp
- Bay leaf- 1 no
- Ginger (crushed)-1 tsp
- Garlic(crushed)-1tsp
- Kashmiri chili powder-1 to 1/2 tsp(according to taste)
- Coriander powder-1 tsp
- Turmeric powder- 1/4 tsp
- Garam masala-1/4 tsp
- Fresh cream-11/2 tbsp
- Coriander leaves chopped-1 tbsp
- Water-3/4 to 1 cup
- Kasuri methi (dried fenugreek leaves)-1/4 tsp
- Salt to taste
- Oil
- Combine all the ingredients for the marinade.Add paneer pieces and mix carefully and keep aside for 30 minutes.Place this on a greased baking tray and drizzle oil on top .Bake this in a preheated oven (180 deg C) for 15 to 20 minutes,turning sides in between.(or you can shallow fry the paneeer pieces ,turning sides in between)
- In a blender,add chopped onion and tomato and grind to form a smooth paste.Keep aside.
- Heat oil in a pan ,add cumin seeds and let it splutter.Now add the bay leaf and saute for a few seconds.
- Add ginger ,garlic and tomato- onion paste.Add salt to taste.Saute this over a medium flame for about 15 minutes or until oil separates.
- Reduce the flame to low and add kashmiri chili powder,coriander powder,turmeric powder and garam masala.Saute this for at least 5 minutes(on a low flame)
- Pour 1/2 cup water and mix well.adjust the salt level and bring it to a boil.
- Add the baked paneer cubes and kasuri methi and mix well.
- Add more water if required .Cover and cook for 3 to 4 minutes.
- Now add cream and mix well.Cook for a minute and turn off the heat.
- Garnish with chopped coriander leaves and serve with garlic naan or roti.