Sorisha Paneer Bhape and Keema Naan

Sorisha Paneer Bhape (makes 4 servings)

This recipe is inspired by Sorishe Chingri Bhape recipe posted last week. Since the base of this recipe is so tasty, I wanted to try out a vegeterian version of the same curry by substituting Shrimp with Paneer.

Step 1

Cube the paneer (about 4 ounces) and lightly fry it with a few drops of canola oil.



Repeat Step 2-3 of the Shorshe Chingri Bhape recipe.



Enjoy with Roti, Naan or plain Rice.







I am submitting this for the "Think Spice...Think Mustard". It is being hosted by Sunita of "Sunita's World" blog. The announcement for this event is here. This is a monthly event.

Update on 10/07/2007 - Round-up for this event is posted here.



Yeast-free Keema Naan (makes 6-8 Naans)

This recipe is from Asha's Foodies Hope. Look for "No-yeast Indian style Naan". This is exactly the same recipe, no changes.

Only effort in this receipe is in preparing the dough. Once the dough is fermented, the Naan gets prepared in 6 mins. Have patience while rolling-out the dough since it keeps shrinking back if you leave it lying around. Almost a tug-of-war between you and the dough :)

This tastes lot better than any of the store-bought Naans. And you can stuff it with any filling, as per your taste. I prepared this with Mutton Keema stuffing. Thanks Asha for sharing this recipe with us. I am sure I will making this often for our get-togethers! Note - I forgot to brush the prepared Naans with butter and poppy seeds. Even then, it tasted great.

This recipe is for Nathan, my colleague and a dear friend. He is a true Naan-fanatic. And cup-cakes, too! :)

Ingredients for Naan

Milk - 1/2 cup
Baking powder - 1 tsp
Flour - 2.5 cup
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Ghee - 1 tbsp
Warm water - 1/2 cup

Step 1

Microwave milk for 1 min in a small dish. Once the milk is warm, add baking powder. Let it rest for 2 mins.

Step 2

Mix the ingredients - flour, baking soda and salt. Rub with ghee. Add the milk and baking powder mixture. Knead this with enough warm water to be a smooth dough, similar to the chapati dough. Smear few drops of canola oil,cover and let it rest for 3 hrs. If possible, knead it every 1 hour. I knead it only once after 2 hours of letting it rest covered.

Step 3

Pre-heat the oven to 550F. Divide the dough to 6-8 pieces and roll them out to circles. Place the filling in the center, pull the edges to the center and roll it out again. Do it slowly and uniformly so that the filling does not come out. Place 3 of them at a time on baking sheet. Let it bake for 6 mins. Watch out so that it does not get overcooked and become hard. However, as Rachel Ray says, dont keep peeking into the oven! :) Once the Naans are prepared, take them out of the oven immediately and brush with butter and poppy seeds mix (optional).

Repeat Step 3 for the remaining dough. When the first set of Naans is getting baked, you can roll-out the second batch. Serve with yogurt mixed with cumin-chilli powder. Sidenote - I got so excited on seeing the Naans that I did not have the patience to take a good pic of the naan. See what a disastrous pic I have now :(



Note -

• Be careful while taking out the Naans from the oven - it is very hot. I had to use two mittens overlapped on the same hand.
• Keep the prepared Naans covered. You can eat it the next day also - warm it for 2 mins in the microwave and it becomes soft and almost fresh.

Ingredients for Mutton Keema Filling

Mutton Keema - 1/2 lb
Large onion - 1
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Medium Tomato - 1
Shan Meat Masala - 1 tsp
Coriander (Dhaniya) Powder - 1 tsp
Garam Masala - 1 tsp
Salt - as per taste
Sugar - a pinch
Canola oil - 1/2 tsp
Cumin seeds - 1/2 tsp

Heat canola oil. Add cumin seeds and let them roast. Add sugar and onion. Once the onion is golden brown, add fresh ginger-garlic paste. As soon as ginger-garlic is cooked, add chopped tomatoes, Shan meat masala, coriander powder and salt as per taste. After the tomato melts down and mixes with the rest, add the ground keema and garam masala. Let it cook for about 30 mins in Medium heat. Wait till the oil separates. You can either use it as such or pressure cook for 1 whistle.

Let it cool before using as a filling for the keema naan. Else it will become extremely difficult to roll the naan without the filling squirting out all over the place. :)