Today’s meal is inspired by menu from Indian Bread Co. of New York. Rectangular shaped store-bought, whole-wheat naans are stuffed with spinach curry and crumbled paneer. Grilled in oven and served hot with split pea~spinach stew.
We like paneer naaninis for three reasons. One, they are quick and easy to prepare, two, they taste really good – all the great ruchi(flavor) of grilled naan with spinach and paneer goodness and three, just by changing the toppings, we can customize them to our mood/taste. Stuffed parathas in a new avatar, needless to say good food!
Naan layered with spinach curry and crumbled paneer – ready for grilling
Recipe:
2 naans
½ cup crumbled paneer or scrambled eggs/tofu
Spinach curry stuffing:
1 small bunch of spinach – finely chopped
1 big red onion and tomato – finely sliced
¼ cup of fresh peas
1 teaspoon – red chilli flakes
¼ teaspoon each – turmeric and salt
Heat a teaspoon of peanut oil in a wide skillet. Add onion, tomato and peas. Cook them stirring occasionally until onions are soft. Add spinach, sauté until the leaves wilt on high heat. Sprinkle red chilli flakes, turmeric and salt. Mix and cook for few more minutes and remove from heat.
Slice each naan lengthwise (like shown above) in the middle into two layers. (Sharp knife and skilled hand are essential to slice the naan). Top with spinach curry and sprinkle crumbled paneer. Cover the naan with second half. Broil for about 4 to 5 minutes. Keep a watchful eye and remove as soon as brown spots start to appear. Cut into two or three pieces and serve hot with a cup of dal soup or stew.
Paneer Naanini with Split Pea-Spinach Stew and Spicy-Sweet Dried Mango Pieces (Maamidi Tandra Coated with Chilli Powder) ~ Our Meal Today
Source:
Paneer and Naans – from Indian grocery shop
Spicy-sweet dried mango pieces – from Trader Joe’s grocery shop
