You can substitute paneer (Indian cottage cheese) with Chicken or Tofu.
Course:
Snacks / Quickfix
Cuisine:
Fusion
Servings: 6 servings
Author: Teena Agnel
-
6
small Flatbreads
Naan, Pita or any Arabic bread
-
250
g
1/2 pound paneer (Indian cottage cheese)
-
1
medium sized onion
thinly sliced
-
3
cups
Mozzarella cheese
shredded, sliced or fresh
-
3
tablespoons
soft butter
-
PANEER MARINADE:
-
1/2
cup
thick yogurt
Ref notes
-
1
and 1/2 teaspoon red chili powder/paprika
-
1/2
teaspoon
ginger garlic paste
-
1
teaspoon
lemon juice
-
1
teaspoon
dried fenugreek leaves
optional
-
salt to taste
-
1/4
cup
finely chopped cilantro leaves
plus more for garnish.
-
1
tablespoon
oil
Mustard oil if handy
-
GARNISH:
Choose the ones you have handy
-
Pepper powder
-
red chilly flakes
-
grated parmesan cheese
-
black and white sesame seeds
-
Add the marinade to the paneer and keep aside.
-
Meanwhile, heat a non-stick pan and brush some oil. Add the marinated paneer and onions and cook on high till there is no liquid and till the paneer gets slightly charred. Keep aside.
-
Preheat oven to 190 degrees Celsius / 375 degrees Fahrenheit.
-
Place the flatbreads on a baking tray and brush the top side with butter. Add some cheese, then the paneer cubes, sprinkle some more cheese. Add the garnishes.
-
Place this in the oven and bake for 10 minutes or till the cheese melts and is bubbling. (Alternately you can also broil for few minutes. (Keep a close eye on broil setting to avoid the pizza getting burnt.)
-
Remove and sprinkle some parmesan cheese and finely chopped cilantro/coriander leaves.
Yogurt: You can use greek yogurt or hung yogurt. If you have the normal yogurt handy, line a strainer with two kitchen paper towel, place it in a bowl and scoop the yogurt into it. Let it sit on the counter for 15 minutes for the excess liquid to drain.