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Camille Styles

Global Kitchen

Indian Spiced Naan Pizzas

April 12th, 2018

If it’s not obvious based on the recipes that I share here on Global Kitchen, I’m not super traditional when it comes to my Indian food. I grew up eating super traditional dishes that my mom and dad cooked, but now that I’m learning how to make all of their recipes on my own, I’m definitely putting my own twists on things so that they can fit into my weekly recipe rotation. To be completely honest, the recipes my mom gives me are very loose in terms of measurement. Most of it comes out as “just add a spoon of this and a little of that to adjust the taste”, so I spend a lot of time experimenting with tastes and flavors to get them to my liking. But that’s what I love about recipes! It’s always a learning process and adjusting to how you prefer things. I like to think of recipes as guidelines rather than hard and fast rules. So for me, most things start off as an experiment by trying to figure out if the flavors of something familiar can be replicated into a new form and different recipe, and that’s basically the story of how this pizza came together.

Palak Paneer Naan Pizza

Palak Paneer Naan Pizzas | This Brown Kitchen

Serves 2 Naan Pizzas

Ingredients

  • 2 16oz bags of frozen chopped spinach, thawed
  • 1/4 cup chopped yellow onion
  • 1 inch fresh ginger, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 2 tbsp ghee or olive oil
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 1/2 tsp garam masala
  • 1 tsp chaat masala
  • 1/4 tsp red chili powder (optional)
  • 1 to 1 1/2 tsp salt and pepper (adjust salt as needed)
  • 12oz store-bought paneer, cut into 1″ cubes
  • about 3 tbsp of sour cream or greek yogurt
  • 1/4 cup of water (if needed)
  • 2 large naans, store-bought
  • goat cheese, cilantro, chopped tomatoes, lemon, etc. for topping and garnish

Instructions

  1. remove the thawed spinach from package. add half of the spinach into a food processor as is, and squeeze most of the water out of the other half of spinach and add to the food processor. pulse the spinach in the food processor a few times to bring together. If you prefer the spinach to be smoother like you would eat palak paneer on its own, continue to pulse until smooth. otherwise pulse just a few times to keep a little texture in the spinach. remove spinach from the food processor and set aside in a bowl.
  2. add the onion, ginger, and garlic into the food processor with a pinch of salt and pepper. pulse until you have a paste-like consistency.
  3. add the ghee to a stove-top pan and bring up to a medium heat. add the onion/ginger paste to the melted ghee and let sizzle for about a minute.
  4. add the cumin, turmeric, garam masala, chaat masala, red chili powder, and salt and pepper to the onion mixture and saute for about 2 to 3 minutes until the spices become fragrant, stirring occaisionally.
  5. add the cubed paneer to the spice mix in the pan and continue to saute and carefully stir so as to keep the paneer whole. this step allows the plain paneer to pick up some extra flavor from the spices.
  6. add the spinach to the pan and carefully combine the spinach with the paneer and spice mixture, being careful to keep the paneer pieces whole but evenly distributing and combining the ingredients. saute for about 8 to 10 minutes.
  7. add the sour cream into the mixture and combine. if the palak paneer seems to thick or dry, you can add about 1/4 cup of water, but be careful not to add too much extra to keep the naan from getting soggy when you bake the pizza. adjust salt and pepper as needed, the spinach may need a little extra salt.
  8. let the palak paneer cool for an hour or so, or cool and keep in the fridge overnight.
  9. when ready to bake the pizza, preheat the oven to 425 degrees F.
  10. place the two naans on a parchment lined baking sheet. spoon about a cup and a half of the palak paneer onto each naan and spread into an even layer, leaving the paneer pieces whole.
  11. crumble up some goat cheese to top the naans. bake in the oven for about 15 to 20 minutes until the goat cheese is slightly melted and golden, and the crust is crisp and browned.
  12. remove from oven and top with chopped cilantro, lemon juice, chopped tomatoes, etc. slice and serve hot, enjoy!

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