Mixed Vegetable And Tandoori Naan Recipe by Richa Vardhan
Mixed Vegetable and Tandoori Naan Cooking Instructions 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. 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. 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. 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. 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. 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. 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. 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. 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. 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