Entree · Vegetarian

Vegetables & Paneer Tikka Masala Potpie

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How about naan and vegetable-paneer tikka masala in a mini pot of your own?? Sounds tempting, right!!

Well, I have been thinking of making potpie for a while now. I came up with an Indian version of a mini potpie. The filling is mix vegetables and paneer tikka masala and the crust is made from naan dough.

This is my very first attempt at this and I have to admit, it has success written all over it! I was really happy with the result as it turned out exactly as I had envisioned it to be – perfect flaky crust but not too buttery, paneer and vegetables simmering in the spicy, tangy tikka masala sauce.

My mouth is watering, as I have not had a chance to taste my creation yet… it is still piping hot! …can’t wait to dig in!!

Can there be a better comfort food than this? I don’t think so!!

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Recipe                                                            Servings: 2                              Time: 60 minutes

Ingredients

Nan dough

  • 1/4 cup all-purpose or pastry flour
  • A pinch of baking powder
  • 1/2 Tbsp. oil
  • yogurt
  • Nigella (kalaunji) seeds to sprinkle
  • Salt to taste

Marinade

  • 1 Tbsp yogurt
  • 1/2 tsp. ginger garlic paste
  • 1 tsp. tikka masala or tandoori masala
  • ¼ tsp. garam masala
  • 1 tsp. lemon juice
  • Salt to taste
  • 1/2 red bell pepper, cut into squares
  • 1/2 red onion, cut into squares
  • 4 oz. mushrooms, cut into halves
  • 2 oz. paneer, cut into cubes

Tikka masala sauce

  • ½ onion, sliced
  • ½ tsp. ginger garlic paste
  • 1 Tbsp. tomato puree
  • ½ Tbsp. Greek yogurt
  • 1/8 tsp. turmeric
  • 1 Tbsp. butter
  • 3-4 cashews
  • 1 tsp. kasoori methi
  • ½ tsp. red chili powder
  • ½ cup water
  • Salt to taste

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Method

  1. Make a soft dough using the ingredients listed under Naan dough. Cover and set aside.
  2. Marinate the vegetables (except paneer) in the marinade and set aside.
  3. Preheat oven to 500F (260C) and roast the vegetable for 15 minutes, stirring occasionally.
  4. Fry sliced onions and cashews in little oil and grind into a smooth paste.
  5. Heat butter in a pan; add the ginger garlic paste, crushed tomatoes and yogurt and fry for few minutes. Add the dry spices and the onion-cashew paste and fry until oil separates.
  6. Add the vegetables and water and let it simmer for 4-5 minutes. The sauce should be of thicker consistency.
  7. Add paneer cubes and kasoori methi and let it simmer for couple more minutes.
  8. Add the cooked vegetables in a ramekin dish or an oven safe pot.
  9. Roll out the naan dough and sprinkle nigella seeds on them. Press lightly.
  10. Cover the vegetables in the ramekin dish with the rolled out sheet.
  11. Make few slits on top to let the steam out.
  12. Bake in a 400 F (200C) oven for 15 minutes or until the top looks golden and crispy.

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Notes

  • Oven temperatures may vary, so adjust the cooking time accordingly.
  • This is a mini potpie. Double or triple the recipe to make it in a bigger pot.
  • Try this recipe with chicken tikka masala!!
  • Add a tsp. of whipping heavy cream to make it richer.
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