Curried Peppers and Paneer Pizza
By :The Complete Indian IP Cookbook by Chandra Ram
Print Recipe
Sweet bell peppers, onions and tomatoes cooked together with spices are a classic Indian vegetable dish and when cooked in the Instant Pot, they melt into each other. Once you stir in the paneer at the end, you have a perfect late-summer ratatouilleish side dish, but I like to take this recipe a step further and make the veggies the base for an Indian pizza.
Votes: 1
Rating: 2
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Course Lunch, Main Course
Cuisine Indian
Difficulty Easy
Browse Category Kid-Friendly, Rice & Pastas
Duration 1-2 hours
Diet Vegetarian
Cooking Technique Pressure Cook, Sauté
Prep Time 15 minutes
Cook Time 35 minutes
Servings
6 servings
Ingredients
  • Baking sheet or pizza stone
  • 3 tbsp ghee or vegetable oil
  • 1 onion chopped
  • 2 tsp kosher salt
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbsp garlic minced
  • 1 green thai chile minced
  • 3 red bell pepper chopped
  • 2 large tomatoes chopped
  • 1 lbs store-bought pizza dough
  • 8 ounces paneer and/or fresh mozzarella thinly sliced
  • 1/4 cup chopped cilantro leaves
  • 1 tsp crushed red pepper flakes (optional)
Course Lunch, Main Course
Cuisine Indian
Difficulty Easy
Browse Category Kid-Friendly, Rice & Pastas
Duration 1-2 hours
Diet Vegetarian
Cooking Technique Pressure Cook, Sauté
Prep Time 15 minutes
Cook Time 35 minutes
Servings
6 servings
Ingredients
  • Baking sheet or pizza stone
  • 3 tbsp ghee or vegetable oil
  • 1 onion chopped
  • 2 tsp kosher salt
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbsp garlic minced
  • 1 green thai chile minced
  • 3 red bell pepper chopped
  • 2 large tomatoes chopped
  • 1 lbs store-bought pizza dough
  • 8 ounces paneer and/or fresh mozzarella thinly sliced
  • 1/4 cup chopped cilantro leaves
  • 1 tsp crushed red pepper flakes (optional)
Votes: 1
Rating: 2
Rate this recipe!
Instructions
  1. Place a pizza stone or baking sheet in the oven and preheat to 450°F.
  2. Using the Sauté function on High, heat the ghee in the inner pot for about 1 minute, until shimmering. Add the onion and salt; cook for about 4 minutes, stirring occasionally, until softened. Add the cumin, coriander, turmeric and garlic; cook for about 1 minute, until fragrant.
  3. Stir in the peppers and tomatoes. Secure the lid and cook on high pressure for 4 minutes.
  4. Once the cooking is complete, quick-release the pressure. Remove the lid and using the Sauté function on Low, simmer the sauce for about 5 minutes, until thickened slightly.
  5. Transfer the sauce to a blender or food processor; pulse until the sauce is somewhat smooth but still slightly chunky.
  6. Divide the pizza dough in half. Roll each half until flat and about 1/4-inch to 1/2-inch thick and place on a sheet of parchment paper. Spread a thin layer of the sauce onto each crust, up to about 1 inch from the edges. Top with paneer and/or mozzarella slices. Transfer 1 pizza (with the parchment paper) to the preheated baking sheet or pizza stone in the oven and cook for 10 minutes, until the cheese has melted and the crust is brown. Remove the pizza from the oven. Repeat with second pizza.
  7. Top both pizzas with cilantro leaves and crushed red pepper flakes (if using) then cut into pieces and serve.
Recipe Notes

If you want to serve this as a vegetable side dish, skip the pizza crust and simply stir in the paneer and cilantro at the end of step 4 and serve.

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