A fusion of flavors with Bengali mustard sauce kashundi and paneer stuffed inside naan bread, creating a delightful calzone-style pizza. Perfect for a playful cooking adventure!
Ingredients: 2 naan breads. 1 cup paneer cottage cheese, crumbled. 2 tablespoons kashundi Bengali mustard sauce. 1/2 cup onion, finely chopped. 1/2 cup bell peppers red and green, finely chopped. 1/2 cup tomato, finely chopped. 1/2 cup mozzarella cheese, grated. 1 teaspoon red chili flakes. 1 teaspoon cumin powder. Salt to taste. Fresh cilantro leaves for garnish.
Instructions: Start by heating the oven to 400F 200C. Put the naan breads on a pizza stone or baking sheet. On each naan bread, put a tablespoon of kashundi mustard sauce. Chopped onion, bell peppers, tomato, red chili flakes, cumin powder, and a pinch of salt should all be mixed together in a bowl. Separate the paneer mixture into two equal parts and spread it out on one half of each naan. Add grated mozzarella cheese on top of the paneer mix. To make a half-moon shape, fold the other half of the naan over the filling. To seal the calzones, press the edges together. Put the pan in a hot oven and bake for 10 to 12 minutes, or until the naan is golden and the cheese melts and bubbles. Take it out of the oven and let it cool down a bit. Add some fresh cilantro leaves as a garnish. You can enjoy your Kashundi Paneer Naan Calzone while it's still hot.
Prep Time: 15 minutes
Cook Time: 12 minutes
John A. Thorpe
