Make this easy naan pizza snack with leftovers from your fridge. Try it with previously cooked steak or ground beef—suit yourself!
- large bowl
- medium saucepan
- large baking sheet
- 4 naan breads
- 4 portobello mushrooms, stemmed (or vegetables of your choice)
- 1 1/2 tsp (7 mL) of garam masala (or any Indian curry spice mixture)
- Salt, to taste
- 1/3 pkg of paneer, grated
- 1/2 a small bunch of fresh cilantro, chopped
- CURRY SAUCE
- 2 cups (500 mL) 35% whipping cream
- 1 tbsp (15 mL) lemon juice
- 1 tbsp (15 mL) salt
- 1 tbsp (15 mL) dried onion fenugreek leaves
- 1 tsp (5 mL) paprika
- 1/4 tsp (1 mL) cayenne pepper
- 2 tbsp (30 mL) canola oil
- 2 to 3 tbsp (30-45 mL) garlic, finely chopped
- 3/4 tsp (4 mL) ground tumeric
- In a large bowl, combine cream, lemon juice, salt, fenugreek leaves, paprika, and cayenne.
- In a medium saucepan, heat oil over medium heat and sauté garlic until golden brown.
- Stir in turmeric and cook for 1 minute. Stir in the cream mixture and cook on medium-low heat for about 5 minutes or until the sauce is thickened to the consistency of gravy. (Do not over-boil as the lemon juice may separate the cream) Set aside. Make-ahead: Cover and refrigerate for up to 2 days. Reheat over low heat before using.
- Pre-heat oven to 350ºF (180ºC). Spread 4 naans on large baking sheet.
- Cut mushrooms into long strips and spread on the naan. Sprinkle with garam masala and salt to taste.
- Cook naans in oven for 2 to 3 minutes until the mushrooms shrink a bit.
- Remove from oven and spread curry sauce on the mushrooms, evenly and generously. Sprinkle grated paneer on top and return to the oven for 3 to 4 minutes or until paneer is light golden on top. (Paneer is not meant to melt, so watch until they turn a light golden brown on top.)
- Sprinkle with chopped cilantro to serve
About Vikram Vij
At 20, Vikram Vij left India for Austria, where he received his chef certificate from the Salzburg Hotel Management School. In 1989, Vikram moved to Canada to work at the Banff Springs Hotel in Alberta and the rest is culinary history. Now a certified sommelier and visionary restauranteur with three award-winning restaurants in the Vancouver area—Vij’s, Rangoli and My Shanti —Vikram has earned praise for his cuisine and numerous distinctions ranging from multiple culinary excellence awards to roles as a Canada 150 ambassador, a judge on Top Chef Canada and Chopped Canada, and the first Indo-Canadian Dragon on CBC’s Dragons’ Den.