Paneer & Potato Indian Pizza Recipe – Garam Masala & Fenugreek

Last Updated on 2 months by Neha Deshmukh

Paneer & Potato Indian Pizza Recipe – Garam Masala & Fenugreek

Okay, let’s be real. Pizza night is always a good night, right? But sometimes, you crave something a little… different. Something with a bit of spice and a whole lot of flavour. That’s where this Paneer & Potato Indian Pizza comes in! It’s a fusion dream – all the comfort of pizza, but with the warm, aromatic spices of India. I first made this for a potluck with friends, and it was gone in minutes! Get ready to ditch your usual takeaway and make something truly special.

Why You’ll Love This Recipe

This isn’t just pizza; it’s an experience. The combination of soft, chewy dough, a tangy tomato-chili base, and the creamy paneer with spiced potatoes and onions is just chef’s kiss. Plus, the sprinkle of dried fenugreek leaves adds a unique aroma that will have everyone asking for the recipe. It’s surprisingly easy to make, and it’s a fantastic way to introduce your family and friends to the wonderful world of Indian flavours.

Ingredients

Here’s what you’ll need to create this Indian-spiced masterpiece:

• 3 cups All Purpose Flour (375g)
• 0.75 cups Whole Wheat Flour (90g)
• 2.5 tsp instant yeast (7g)
• 0.75 tsp salt (4g)
• 0.75 tsp sugar (3g)
• 1.5 cups water (360ml)
• 0.25 cup yogurt (60ml)
• 1 tbsp garam masala (7g)
• 1 tbsp dried fenugreek leaves (Kasuri Methi) (6g)
• 2 tsp ginger, grated
• 2 tsp garlic, minced
• 0.5 tsp turmeric powder (2g)
• 0.5 tsp chili powder (2g)
• 0.25 tsp salt (1g)
• 2 tbsp cilantro leaves, chopped
• 0.5 cup paneer cheese, cubed (100g)
• 2 tbsp tomato paste (30g)
• 1 tsp honey (7g)
• 1 tbsp chili sauce
• 1 onion, thinly sliced
• 3 bell peppers (any colour), thinly sliced
• 1 medium potato, thinly sliced
• 0.75 tsp salt (4g)
• 0.5 cup shredded mozzarella (50g)

Ingredient Notes

Let’s talk ingredients! A few things will really make this pizza sing:

• Garam Masala: This is your warm spice blend! Every brand is a little different, so feel free to adjust to your preference. It’s the heart of the Indian flavour.
• Dried Fenugreek Leaves (Kasuri Methi): Don’t skip this! It adds a unique, slightly bitter aroma that’s so characteristic of Indian cooking. You can find it at most Indian grocery stores, or online.
• Paneer: This Indian cheese is soft and doesn’t melt like mozzarella, which is perfect for this pizza. If you can’t find paneer, you can substitute with firm tofu, pressed to remove excess water.
• Flour Blend: I love using a mix of all-purpose and whole wheat flour for a slightly nutty flavour and a bit more texture. You can use all all-purpose if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, mix together the all-purpose flour, whole wheat flour, yeast, salt, and sugar. Add the water and yogurt, and mix until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise for at least 2 hours, or until doubled in size.
2. Marinate the Paneer: While the dough is rising, combine the garam masala, dried fenugreek leaves, ginger, garlic, turmeric, chili powder, and salt in a bowl. Add the paneer cubes and gently coat. Marinate for 15-30 minutes.
3. Prep the Veggies: Preheat your oven to 450°F (232°C). Thinly slice the potatoes, onions, and bell peppers. A mandoline slicer is super helpful for this!
4. Assemble the Pizza: Lightly oil a baking sheet. Stretch the dough onto the baking sheet. Spread the tomato paste, honey, and chili sauce evenly over the dough to create the base.
5. Layer it Up: Arrange the marinated potatoes, onions, bell peppers, and paneer on top of the sauce. Sprinkle with a little extra salt.
6. Bake & Finish: Bake for 20 minutes. Then, sprinkle with mozzarella cheese and bake for another 5-10 minutes, or until the cheese is melted and golden brown.
7. Garnish & Serve: Garnish with fresh cilantro leaves before serving. Enjoy!

Expert Tips

• Don’t overcrowd the pizza! Too many toppings will make it soggy.
• For a crispier crust, pre-bake the dough for 5 minutes before adding the toppings.
• If your dough is sticky, lightly flour your hands and the baking sheet.

Variations

• Vegan Adaptation: Use a vegan mozzarella alternative and substitute the paneer with firm or extra-firm tofu.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for pizza dough. Bob’s Red Mill 1-to-1 Baking Flour works well.
• Spice Level Adjustment: Adjust the amount of chili powder in the marinade and the chili sauce in the base to your liking.
• Festival Adaptations: This pizza is perfect for parties! It’s a fun and flavourful snack for Diwali or Holi gatherings. My family loves it!

Serving Suggestions

This pizza is delicious on its own, but you can also serve it with a side of raita (yogurt dip) or a simple green salad. A cooling mango lassi would also be a fantastic accompaniment.

Storage Instructions

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet for the best results.

FAQs

1. What type of paneer works best for this pizza?

I recommend using a firm, but not too firm, paneer. It should hold its shape during baking but still be soft and creamy.

2. Can I make the dough ahead of time?

Absolutely! You can make the dough a day or two in advance and store it in the refrigerator. Just let it come to room temperature before stretching it out.

3. How can I adjust the spice level of the tomato-chili sauce?

Start with a small amount of chili sauce and taste as you go. You can always add more, but you can’t take it away!

4. What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves, and it adds a unique aroma to Indian dishes. You can find it at most Indian grocery stores or online.

5. Can I use a different cheese instead of mozzarella?

You can! Monterey Jack or a mild cheddar would also work well.

6. Can I grill this pizza instead of baking it?

Yes, you can! Grill the dough for a few minutes on each side, then add the toppings and continue grilling until the cheese is melted and bubbly.