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
Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Gary Sidhu, chef/owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.