Paneer Tikka Naanza

PREPARATION

For Dough
1. In a mixing bowl, add 150 grams whole wheat flour, 150 grams all purpose flour, 1/2 teaspoon baking powder and mix well. Add 140 milliliters yogurt and 100 milliliters water. Bring the mixture together and knead into a smooth soft dough. 
2. Add 1 teaspoon oil and mix the dough again. Keep aside.

For Gravy
1. Heat 1 tablespoon oil in a pan, add 1 teaspoon cumin, 1 tablespoon ginger garlic paste and saute till the raw aroma of ginger goes away.
2. Add 70 grams onions and cook till it becomes soft.
3. Add 1 tablespoon green chili, 250 milliliters tomato puree and stir.
4. Add 1 tablespoon chilli garlic paste and stir. Add 1 tablespoon coriander powder, 1 teaspoon garam masala, 1 teaspoon red chili, 1 teaspoon salt, 1/4 teaspoon black pepper and stir.
5. Add 2 tablespoons coriander and mix well. Add 30 milliliters fresh cream and mix well. Cook till the gravy becomes thick and almost paste like.

For Marination
1. In a bowl, add 1 teaspoon oil, 1/2 teaspoon cumin, 1 teaspoon red chili, 1 teaspoon garam masala, 1 teaspoon ginger garlic paste, 1/2 teaspoon lemon juice, 140 milliliters yogurt and mix well. Add 1/2 teaspoon salt and mix again.
2. Add 250 grams paneer and mix it again.
3. Marinate for 30 minutes.
4. Preheat the oven to 400°F/200°C. Bake for 10 - 12 minutes.

Rest of the Preparation
1. Flatten the dough circle, sprinkle a little flour and roll them with a roller to make a naan.
2. Preheat the oven to 400°F/200°C. Bake for 10 - 12 minutes.
3. Using a spoon spread the paste on naan base till it is completely covered.
4. Top this with some grated mozzarella cheese.
5. Add the paneer pieces on the top of it.
6. Add some onion rings and mint over it.
7. Preheat the oven to 400°F/200°C. Bake for 10 - 12 minutes or until the cheese has melted and the base is lightly browned.
8. Cut it into pieces.
9. Serve hot with ketchup.
10. Enjoy!