By: Payal
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Pizza is loved by many, and this version brings together classic pizza flavours with rich Punjabi makhani gravy. This paneer makhani pizza is ideal for anyone who enjoys bold, comforting flavours at home.
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Pizza Base2 medium pizza basesFor Makhani Sauce2 tablespoons ghee or oil1 teaspoon ginger powder2 green cardamom pods1 inch cinnamon stick1/2 teaspoon cumin seeds3 cloves garlic, finely chopped2 whole cloves1 bay leaf1 small onion, finely chopped1 teaspoon crushed kasoori methiRed chilli powder, to taste2 tablespoons fresh creamGaram masala, to tasteSalt, to taste1 cup tomato purée
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150 to 200 grams paneer cubes2 tablespoons yogurt1/2 tablespoon ginger garlic paste1/4 teaspoon turmeric1/2 teaspoon coriander powder1/2 teaspoon kasoori methi1 teaspoon lemon juice1 tablespoon mustard oil1/2 teaspoon red chilli powder1/4 teaspoon cumin powderGaram masala, to taste
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1 small onion, diced or sliced1 small capsicum, sliced1 to 1.5 cups grated mozzarella cheeseButter or olive oil, as needed
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Heat ghee or oil in a pan. Add cumin seeds, cardamom, cloves and cinnamon. Sauté till the cumin seeds sizzle. Do not burn the whole spices. Keep the flame steady so that they roast evenly.
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Add garlic and sauté briefly. Add onions and cook for five minutes or until translucent. This forms the base of the gravy and helps balance the flavours.
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Add turmeric and red chilli powder. Mix well. Add tomato purée and cook on low heat for ten minutes till the oil separates from the sides.
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Add cream, sugar if needed, and ginger powder. Let it simmer for a few minutes. Add garam masala and kasoori methi. Remove from flame, allow to cool and blend till smooth.
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In a bowl, mix yogurt, lemon juice, ginger garlic paste, oil, red chilli powder, kasoori methi, coriander powder, garam masala, cumin powder and turmeric. Stir till it forms a smooth paste.
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Add paneer cubes to the mixture and coat well. Set aside for fifteen minutes. Broil the paneer in the oven for eight to ten minutes for a light char.
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Preheat the oven to its highest temperature. Place the pizza base on parchment paper. This helps transfer the pizza easily once the toppings are added.
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Lightly butter or oil the pizza base. Spread a generous amount of makhani sauce evenly. This will keep the base moist and flavourful while baking.
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Add the broiled paneer, onion and capsicum. Top with mozzarella. Add a small dollop of butter or olive oil. Bake till the cheese melts. Slice and enjoy.
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