✨Ingredients for Butter masala Sauce In a mixing bowl add 2 medium size tomatoes chopped. 2 medium size onion or 1 large onion chopped, 3-4 Garlic cloves, 2-3 Green chili chopped.1.5 tsp salt (adjust as per taste). 2 tbsp oil. 2 tsp red chili powder. 2 tsp garam masala, 1/2 tsp turmeric powder. 1tsp coriander powder. Mix well and add this to a baking tray. Bake at 400 degree F for 10-12 minute or until veggies are roasted well. Add roasted veggies to blender with 1/4 cup almond butter and blend until smooth. Keep this sauce aside. This sauce will be approximately 2 cups in quantity. For this recipe use 1 cup +2-3 tbsp water to make it in flowy consistency. Avocado Cilantro Dip Blend together to a smooth dip or you can keep it chunky if you like: 1/2 cup cilantro, 1 medium avocado, 2 green chili, salt as per taste. 1 tsp roasted cumin, 1 tsp chaat masala and water as needed to make in saucy consistency. For Naanchos mix: 1 cup paneer 1 cup com. 1 cup chopped onion, 1 cup chopped Bell peppers, 2 green chili chopped. Salt as per taste, 1 tsp Garam Masala, 1 tsp red chili powder. Mix well For Assembling 22-25 Naan bites. Shredded Mozzarella cheese Instructions Preheat oven at 380 degree F Line a baking tray with parchment paper. Place the naan bites over it. Top with Butter masala sauce. And then add paneer and veggie mix. Top with butter masala sauce again. Garnish with cheese and load it as much as you can. Bake at 380 degree F for 15-18 minutes or until cheese has melted and Naan bites are roasted. Once done take it off the oven and sprinkle the Avocado Cilantro chutney. **If you want you can bake a little extra for making naan bites crunchy but make sure you don't bum them.
✨Ingredients for Butter masala Sauce
In a mixing bowl add
2 medium size tomatoes chopped. 2 medium size onion or 1 large onion chopped, 3-4 Garlic cloves, 2-3 Green chili chopped.1.5 tsp salt (adjust as per taste). 2 tbsp oil. 2 tsp red chili powder. 2 tsp garam masala, 1/2 tsp turmeric powder. 1tsp coriander powder. Mix well and add this to a baking tray. Bake at 400 degree F for 10-12 minute or until veggies are roasted well. Add roasted veggies to blender with 1/4 cup almond
butter and blend until smooth. Keep this sauce aside. This sauce will be approximately 2 cups in quantity.
For this recipe use 1 cup +2-3 tbsp water to make it in flowy consistency.
Avocado Cilantro Dip
Blend together to a smooth dip or you can keep it chunky if you like: 1/2 cup cilantro, 1 medium avocado, 2 green chili, salt as per taste. 1 tsp roasted cumin, 1 tsp chaat masala and water as needed to make in saucy consistency.
For Naanchos mix:
1 cup paneer 1 cup com. 1 cup chopped onion, 1 cup chopped Bell peppers, 2 green chili chopped. Salt as per taste, 1 tsp Garam Masala, 1 tsp red chili powder. Mix well
For Assembling
22-25 Naan bites. Shredded Mozzarella cheese Instructions
Preheat oven at 380 degree F
Line a baking tray with parchment paper. Place the naan bites over it.
Top with Butter masala sauce. And then add paneer
and veggie mix. Top with butter masala sauce again.
Garnish with cheese and load it as much as you can. Bake at 380 degree F for 15-18 minutes or until cheese has melted and Naan bites are roasted.
Once done take it off the oven and sprinkle the Avocado Cilantro chutney.
**If you want you can bake a little extra for making naan bites crunchy but make sure you don't bum them.