Store-bought naan can be a time saver. If you add some butter and warm it up on a skillet, you can serve it alongside any vegetable and you have a scrumptious meal. However, for those of you who aspire to be more creative, we offer our favorite recipes to utilize store-bought naan well. We dress it up for fusion treats that look and taste like gourmet bistro fare!
Directions
Place aioli ingredients in a mixing bowl and whisk to combine. Reserve for assembly.
Heat a skillet over high heat. Add butter and brown; reduce heat/flame to medium. Add onion, stir, and cook until caramelized, about 3 to 5 minutes. Add chicken and garam masala. Cook for 6 to 7 minutes.
Add spinach, stir, and cook until leaves wilt, about 3 minutes. Add salt and pepper. Remove from heat and reserve for assembly.
Construct paninis by dividing masala aioli between both naan. Place chicken saag filling on one side of the naan; top with cheese and fold over naan. Repeat with remaining naan and ingredients.
Place stuffed naan in a warmed and buttered Panini press and cook until the cheese has melted and the naan has a crispy exterior.
Directions
Preheat oven to 375 F.
Place mint, sugar, olive oil, tamarind concentrate, and salt in blender and blend until smooth. Remove from blender and reserve for assembly.
Place shrimp ingredients in mixing bowl and toss to combine.
To assemble pizza, place the naan on a clean work surface. Use a pastry brush to spread mint chutney on each naan. Distribute seasoned shrimp on the naan equally. Top with goat cheese. Bake for 10 to 12 minutes. Remove from oven and serve with remaining mint chutney.
Directions
Preheat oven to 400 F.
Cut each piece of naan into triangles or strips. Toss with olive oil, garlic powder, and dried oregano. Arrange in one layer on a baking sheet and bake for 10 minutes, or until golden brown. Remove from oven and transfer to the serving dish.
To make the chutney, blend basil, agave, tamarind concentrate, and salt until smooth. Transfer to a decorative bowl and serve alongside naan chips.
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