Prepare naan dough. Dump all the naan ingredients in a big bowl except milk.

Add milk gradually to the naan dough and keep on mixing with your palms and hands gently until well combined. Leave it to rest for 15 minutes while covered with a cling film.

Meanwhile prepare paneer handi. In a pan take oil, add sliced onions, saute a bit then add boneless chicken. Cook until it changes colour.

Add ginger garlic paste to it and cook for another 30 seconds. Add yogurt and cook until oil separates. Now add all the spices (salt, pepper, chicken powder, all spice powder) and cook well.

Add cream cheese, cheddar cheese, milk, sliced capsicum and cream and mix very well until the gravy is well incorporated. Your paneer handi is ready.

Now remove the cling film of nann dough and knead the dough once again for 1 minute.

Take small balls of dough and roll them in the shape of naan. Cook on a tawa on low to medium flame. Then flip and give colour on top. Naan is ready to serve.

Prepare blueberry cheesecake. In a bowl add 1 tsp gelatin and 50 ml water. Let it soak for 10 minutes then cook on slow flame until gelatin is dissolved.

In a food processor crush digestive cookies alongwith butter until well crumbled.

Put this biscuit mixture in a pan and press firmly to form a nice biscuit base. Refrigerate it for 20 minutes.

In another pot whip the whipping cream until stiff peaks form.

In another bowl beat cream cheese nicely

Combine the cream cheese and whipping cream together.

Add the dissolved gelatin mixture to the cream and cream cheese mixture and whisk well until well combined.

Pour this mixture in the pre prepared biscuit pan and refrigerate for 4 hours or overnight.

Separately in a pan add 200g blueberries, half cup water and 1 tsp sugar and cook until thickens. This sauce is ready to pour over cheesecake once it is chilled.

At the time of serving cheesecake pour over this sauce over it.

Decorate your table with fresh hot naans, paneer handi and blueberry cheesecake and enjoy your luxurious iftar❤❤