PANEER MAKHANI PIZZA | पनीर मखनी तवा पिज़्ज़ा No matter how many Pizza recipes you try & see, it's never complete without this one!

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PANEER MAKHANI PIZZA
Preparation time 10 minutes
Cooking time 2530 minutes
Serve 2

Ingredients
For Makhani Gravy
1 ½ tbsp Oil
½ tsp Cumin seeds
1 Bay leaf
¼ inch Cinnamon stick
2 Garlic cloves
½ inch Ginger, slice
2 medium size Onions, cut into half
7 small size Tomatoes, cut into Cubed
Salt to taste
1 ½ tsp Degi red chili powder
¼ tsp Asafoetida (optional)
⅓ cup Water
89 Cashewnut
½ tsp Sugar

For Dough
1 cup Refined flour
2 tbsp Semolina
Salt to taste
2 tbsp Curd, beaten
Water as required
1 tsp Ghee
½ tsp Baking soda

For Stuffing
½ cup Pizza cheese blend
2 Green chillies (less spicy chopped)
1 ½ tbsp Coriander leaves, chopped

For Paneer Marination
200 gms Paneer, cut into small cubes
1 medium size Onion, cut into cube
1 medium size Yellow bell pepper, cut into cube
½ Green bell pepper, cut into cube
Salt to taste
1 tsp Oil
½ tsp Degi red chili powder
A pinch of coriander powder
A pinch of asafoetida
1 tbsp Coriander leaves, chopped

For Tossing
1 tsp Oil
Marinated Paneer Mixture
¼ tsp Dry fenugreek leaves, crushed

For Makhani Sauce
23 tbsp Butter, cubed
1 ½ heaped tsp Degi red chili powder
½ tsp Coriander powder
A pinch of asafoetida
Prepared Makhani Gravy
¼ cup Water
Salt to taste
½ tsp Sugar
2 tbsp fresh Cream

Other Ingredients
1 tbsp Semolina

For Assembling
Prepared Pizza Base
Prepared Makhani Sauce
Paneer Mixture
Pizza cheese blend
Prepared Makhani Sauce

For Garnish
Coriander sprig

Process
For Makhani Gravy
Firstly, in a saucepan add oil, once it gets hot add cumin seeds, bay leaf, cinnamon stick and let it splutter well.
Add ginger, garlic, onions and saute on medium flame. Add tomatoes, salt to taste. Saute it for 1015 seconds.
Now, add degi red chili powder, asafoetida, water, cashew nuts and a pinch of sugar.
Let it simmer for 1520 minutes. Cool it completely.
Transfer it into a grinder and grind it into a smooth paste.
Keep it aside for further use.

For Dough
In a parat or bowl, add refined flour, semolina, salt to taste, curd and water.
Knead it into loose dough. Now in a small bowl, add ghee and baking soda and mix well.
Add this mixture into the dough and knead it properly, cover it with a muslin cloth and keep aside for further use.
Let it rest for at least 1520 minutes.

For Stuffing
In a bowl add pizza cheese blend, green chillies and coriander leaves.
Mix it well and keep aside for further use.

For Paneer Marination
In a bowl, add paneer, onion, yellow bell pepper, green bell pepper, salt to taste, oil, degi red chili powder, coriander powder, asafoetida and coriander leaves.
Mix it well and keep aside for further use.

For Tossing
In a saucepan, add oil, once it gets hot add marinated paneer mixture and kasoori methi.
Toss it well for 2030 seconds. Keep it aside for further use.

For Makhani Sauce
In a saucepan, add butter, let it melt. Add degi red chili powder, coriander powder and asafoetida and saute well.
Add prepared Makhani gravy, little water and stir well.
Now, add salt to taste, sugar, fresh cream and mix well. Give it one boil and switch off the flame.

For Pizza Base
First, apply ghee on both palms. Now, take one portion of dough and add prepared cheese stuffing in the center and shape it into a round ball.
Now, dust some semolina and take a stuffed round ball and roll it thin using a rolling pin.
Now, cook it on a flat pan slightly crisp from one side.
Flip it and cook from the other side as well.

For Assembling
Apply prepared makhani sauce on one side.
Add prepared paneer mixture, pizza cheese blend and some more makhani sauce.
Cover it with a lid and cook on medium flame until the cheese completely melts.
Garnish it with coriander sprig and serve hot.




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