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
Indians (like many southerners) love buttermilk, so it’s a natural to use as a liquid spiked with Indian aromatics for the brine.
Gulab Jamun Brulée by chef Atul Kochhar
This very simple curry made with frozen mixed vegetables is typical of food from Kolhapur, Maharashtra, in that it is very hot and spicy.
This is from the coastal region of Bengal, and you might never have had this classic combination with pickling spices and final finish of fresh ginger.
A list of some of the most iconic and delectable Punjabi foods that are a must-have during Vaisakhi.
These are roasties with a difference.