Shahi Tandoori Paneer Pizza

In this recipe, I use cubes of the softest and most delicious homemade paneer and a shahi tandoori sauce inspired by one of the most recognizable Indian curries, chicken tikka masala. The sauce and the paneer are the key highlights and the aromatics such as green cardamom, ginger, garlic and dried fenugreek leaves gives the sauce its bold shahi flavour. The combination of green peppers, red onions and paneer with the amazing sauce is like having paneer tikka except on a pizza! This is a must-try recipe for all paneer-lovers and for everyone else who want to get a taste of tandoori cooking on a pizza!

Makes 2 medium pizzas 


For the paneer marinade:
  • 1/4 cup Greek yogurt
  • 1 tsp lemon juice
  • 1 tsp ginger-garlic paste 
  • 1 1/2 tsp red chilli powder
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 1/2 tsp dried fenugreek leaves
  • 1/2 tsp tandoori masala
  • 300 g diced paneer
For the tandoori sauce: 
  • 1 tablespoon of oil
  • 1/2 medium or 1 small onion
  • 1/2 teaspoon cumin seeds
  • 1 medium tomatoes
  • 1/4 cup tomato sauce/passata
  • 4-5 cloves of garlic
  • 1/4 inch of ginger
  • salt to taste
  • 1/4 teaspoon red chilli powder
  • 1/2 teaspoon coriander
  • 1 pinch turmeric 
  • 1/8 teaspoon of green cardamom powder
  • 1/4 teaspoon dried fenugreek leaves
  • 1 tablespoons of honey
  • 1/4 cup heavy cream 
  • 1/2 cup sliced green peppers
  • 1/2 cup sliced red onions
  • 12 oz. part-skim mozzarella cheese

For the paneer:
  1. Mix all ingredients except for the paneer together. Combine well and gently add in the paneer. Cover and let marinate for at least one hour. 
For the sauce:
  1. To make the ginger garlic paste, take 10 grams of garlic and 10 grams of ginger or 4-5 cloves of garlic and 1/4 inches of ginger and put it in a food processor. Add some water and blend to a smooth paste. Now, over a medium bowl, lay out some paper towel and pour out your mixture to extract excess water. Keep ginger garlic paste aside. 
  2. In the same food processor, add in the onion and finely chop.
  3. Heat a large pan with oil and add in cumin seeds. 
  4. When cumin seeds begin to change colour and become aromatic, add in the onions. 
  5. Sautee your onions until they start to become soft, change colour and start to turn brown. 
  6. Add in your ginger garlic paste and mix and cook until the rawness of the ginger and garlic has cooked out. 
  7. In the same bowl of your food processor, add in the tomato and grind into a smooth paste. 
  8. Add in the freshly pureed tomatoes to the pan and cook until you see oil releasing along the side of the mixture. 
  9. Add in the coriander powder, green cardamom powder, and a pinch of turmeric. Stir well and let it cook for 3-4 more minutes. Keep stirring occasionally to ensure the mixture does not burn. 
  10. Add in tomato sauce or poassata, and salt. When your mixture comes to a simmer, add in the red chilli powder. 
  11. Crush in some dried fenugreek leaves and honey and cook for 1-2 minutes. 
  12. Add in the cream and stir and mix until your sauce is heated through. Let the sauce cool down to room temperature. 
For the pizza:
  1. To make the pizza dough, look at the recipe here.
  2. With these toppings, apply the method of making the pizza as shown here
Enjoy :) 


Popular Posts