Mixed Vegetable and Tandoori Naan

Name: Mixed Vegetable and Tandoori Naan
Total time: 3600 s
Yield: Serves 3 servings
Ingredients: For the mixed vegetables:; 1 cup cauliflower, chopped into small pieces; 1/2 cup carrots, chopped; 1/2 cup green beans, chopped; 1/2 cup green peas; 1/4 cup green bell pepper, chopped; 1.75 oz paneer (about 50 grams), cut into small cubes; 1 onion, finely chopped; 2 tomatoes, finely chopped; 1 teaspoon vegetable masala (or garam masala); 1 teaspoon ginger-garlic paste; 1/2 teaspoon cumin seeds; 1-2 green chilies; Salt, to taste; 2 tablespoons cilantro, finely chopped; 1/2 teaspoon salt, to taste; 1 teaspoon red chili powder; 1 tablespoon oil; 1/2 teaspoon turmeric powder; 2 cups all-purpose flour (about 250 grams); 1 tablespoon sugar; 1/2 tablespoon dry yeast; 1/4 cup warm water; 1 1/2 tablespoons oil (for mixing into the flour)

Richa Vardhan @apnirasoi

Mumbai

For any party, festival, or special occasion, making something special is a must. The combination of naan and mixed vegetables is always a hit. In many restaurants in Uttar Pradesh, mixed vegetables are a popular dish, especially enjoyed with naan for lunch or dinner.

Richa Vardhan @apnirasoi

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Ingredients

1 hour

Serves 3 servings

For the mixed vegetables:
1 cupcauliflower, chopped into small pieces
1/2 cupcarrots, chopped
1/2 cupgreen beans, chopped
1/2 cupgreen peas
1/4 cupgreen bell pepper, chopped
1.75 ozpaneer (about 50 grams), cut into small cubes
1onion, finely chopped
2tomatoes, finely chopped
1 teaspoonvegetable masala (or garam masala)
1 teaspoonginger-garlic paste
1/2 teaspooncumin seeds
1-2green chilies
Salt, to taste
2 tablespoonscilantro, finely chopped
1/2 teaspoonsalt, to taste
1 teaspoonred chili powder
1 tablespoonoil
1/2 teaspoonturmeric powder
For the naan:
2 cupsall-purpose flour (about 250 grams)
1 tablespoonsugar
1/2 tablespoondry yeast
1/4 cupwarm water
1 1/2 tablespoonsoil (for mixing into the flour)

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Steps

1 hour

1

To make the naan: First, prepare the yeast mixture. In 1/4 cup warm water, add 1 tablespoon sugar and 1/2 tablespoon yeast. Let it sit for 15 minutes until the yeast is activated and becomes frothy.
2

In a large bowl, add the all-purpose flour. Add 1 tablespoon oil, salt, and the yeast mixture. Mix well. Gradually add water and knead for 5-7 minutes to make a soft dough. Cover with a damp cloth and let it rest in a greased bowl for 1 to 1.5 hours. Meanwhile, prepare the vegetables.
3

To make the vegetables: Heat oil in a skillet. Add cumin seeds and green chilies, and sauté for 30 seconds. Add onion and ginger-garlic paste, and sauté for 2-3 minutes.
4

Add tomatoes and cook for 3-4 minutes. Once the tomatoes are soft, add chopped cauliflower, carrots, green peas, bell pepper, and green beans. Cover and cook on low heat for 4-5 minutes.
5

Once the vegetables are cooked, add paneer, red chili powder, and vegetable masala. Sauté for 2 minutes. Add cilantro, mix well, and transfer to a bowl. The mixed vegetables are ready.
6

The naan dough should have risen by now. Sprinkle 1/2 tablespoon oil and a little flour on top, and knead again. Divide the dough into 7-8 small balls.
7

Preheat a stovetop tandoor or grill pan over medium heat for 8-10 minutes. Roll each dough ball into a triangle or oval shape. Place the naan on the hot tandoor or grill pan, cover, and cook on high heat. Repeat for all naans. Brush the cooked naan with ghee or butter and serve hot with the mixed vegetables, salad, and pickles.