Melt in the mouth Paneer Makhani Calzones are so flavourful that you will enjoy every bite of it.
Serves 5
Ingredients
For Paneer Makhani:
Onion (chopped) - 1
Ginger (chopped) 1 inch
Garlic Cloves (chopped) 5 cloves
Cumin Seeds 1 teaspoon
Green chillies (chopped) 2 chillies
Whole Dried Red Chillies (seeds removed) 4-5 chillies
Tomato (chopped) 4-5 tomatoes
Cashew nuts 7-8 cashews
Salt 2 teaspoon
Sugar 1 tablespoon
Oil 2 tablespoons
Butter 1 tablespoon
Kashmiri Red Chilli Powder 1 teaspoon
Coriander Powder 1 tablespoon
Garam Masala 1 teaspoon
Kasuri Methi 1 teaspoon
Fresh Cream/Malai 3 tbsp
Water ½ cup
Paneer Cubes 150 gms
Mozzarella Cheese 1/2 cup
For Calzone Dough:
All Purpose Flour/Maida 1.5 cups
Instant Dry Yeast 1 teaspoon
Sugar 1 tablespoon
Butter/Oil 3 tablespoon
Salt 1 teaspoon
Lukewarm Water 1/4 cup + 2 tbsp
Method
Heat 1 tablespoon of oil in a pan. Add cumin seeds, dried red chillies, ginger, garlic and green chillies. Saute them for a minute.
Add onions and saute till translucent.
Add tomatoes and cashew nuts. Add salt and cover and cook till tomatoes are soft and mushy.
Then transfer to a grinder and let it cool down. Grind into a fine paste. Add little water if needed.
Now add butter and oil to the pan. Add red chilli powder and coriander powder and cook for 30 seconds.
Add the pureed paste and mix well.
Add garam masala, kasuri methi and sugar and cover and cook for 10 minutes on low flame.
Add water, fresh cream, paneer cubes and mix well. Cook for 2-3 minutes.
Turn off the gas, paneer makhani is ready.
For the dough, in ¼ cup warm water, add sugar and yeast, mix it well and keep it covered for 5-7 minutes.
In another bowl, add all purpose flour, salt and mix them.
Add butter to it.
Once the yeast has bloomed, add the yeast water to the flour mix.
Start kneading the dough. Add more warm water if needed.
Make a soft and sticky dough. Transfer it to a baking mat or kitchen slab that has been dusted with dry flour or oil.
Knead it for 10 minutes using the stretch and fold technique.
After it becomes smooth and does not stick to your hands, make a ball and tuck it from the bottom. Grease the dough and sides of the bowl and keep it covered in a dark and warm place for proofing. First proofing will take 1-1.5 hours or till the dough doubles in size.
After proofing, punch the dough to knock out all the air and then divide the dough into 5 balls.
Take one ball and roll it into a thin round sheet. Apply some paneer makhani stuffing.
Top it with some shredded cheese and seal the edges with some water.
Poke the top surface with a fork. Brush them with some milk.
Preheat the oven or OTG at 200ËšC for 15 minutes and bake for 15-20 minutes at same temperature.
Brush them with some oil, once they are out of the oven! Enjoy the delicious Paneer Makhani Calzone!