Ingredients:
1 naan bread
¼ cup Vij’s Chicken Korma sauce
½ cup sliced mushrooms
½ cup sliced bell peppers
½ cup grated paneer
Cilantro, for garnish
Directions:
Preheat oven to 375°F (190°C).
Spread korma sauce over naan. Top with mushrooms, bell peppers, and paneer.
Bake for 10-12 minutes, until the naan is crispy and the paneer is soft.
Garnish with cilantro and serve.
Picture Courtesy: Gabriel Cabrera
The cuisine varieties of a pluralistic society are a reflection of the country’s 5,000-year-old history, agricultural assets, climatic differences and foreign influences.
Pan-fry the marinated paneer slices on a grill pan or a non-stick pan till golden brown marks appear. Do not over cook and harden the paneer. Heat the sauce. Place most of the tomato sauce in an oven-proof flat dish or platter. Arrange steaks. Sprinkle the remaining sauce on the steaks. Sprinkle topping mixture.
This is a delicious vegan take on the much popular dish of meat, lentils and vegetables commonly known as Haleem. Try it today and it is one that you will keep coming back to without feeling like you are missing out on the taste of the real deal.
SECOND ANNUAL WORLD CHEF EXCHANGE
Incorporate B.C. blueberries into your workout eating plan
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