Vikram’s Favourite Snack

Directions

Curry Sauce

1. In a large bowl, combine cream, lemon juice, salt, fenugreek leaves, paprika, and cayenne.
2. In a medium saucepan, heat oil over medium heat and sauté garlic until golden brown.
3. 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. 

Naan Pizza

1. Pre-heat oven to 350ºF (180ºC). Spread 4 naans on large baking sheet.
2. Cut mushrooms into long strips and spread on the naan. Sprinkle with garam masala and salt to taste.
3. Cook naans in oven for 2 to 3 minutes until the mushrooms shrink a bit.
4. 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.)
5. Sprinkle with chopped cilantro to serve