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
To cook sabzi style dishes in the air fryer, chop things a little smaller than you would for stovetop cooking. In this preparation, I cut the bell peppers and onions smaller than usual.
Prepare the tadka: In a small pan, melt the butter over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until they are translucent and lightly browned. Add chopped garlic, ginger, and green chili (if using). Cook for another minute. Stir in the tomato paste, salt, cumin powder, and coriander powder. Cook for about 2 minutes, until the mixture is fragrant.
If you are making this salad ahead of time, keep the imli water in a separate bowl and toss just before serving.
Add the amchoor powder to cold water and whisk well. Make sure you whisk out any lumps.
To make the strawberry puree, blend together - 2 cups of fresh or frozen California strawberries, 1 tbsp honey, and the juice of one lime. You can store this in the fridge for 3-5 days.
Chef Rehana Parveen, an Indian pastry chef with a deep-rooted passion for desserts, began her culinary journey after transitioning from finance. She started as a management trainee at Holiday Inn Goa under Chef Ranjeet Pandey and quickly excelled in the pastry department.