Tandoori Paneer Calzone

by Tarla Dalal

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Pizza envelopes stuffed with a tangy Indian filling.

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Preparation Time : : 20 mins.
Cooking Time : : 30 mins.
Makes 4 calzones.
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Ingredients

1 recipe Basic Pizza Base
1 tsp sesame seeds (til)
butter for greasing and glazing

For tandoori paneer filling
1 cup paneer (cottagte cheese) cubes
1/4 cup capsicum cubes
1/4 cup tomato deseeded and cubed
1/4 cup onions, chopped
1 tbsp fresh cream
2 tbsp butter

To be mixed into a marinade
1/3 cup curds (dahi)
1 tsp chilli powder
1 tsp dried fenugreek leaves (kasuri methi)
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp garam masala powder
salt to taste

Method

For the tandoori paneer filling

Marinate the paneer, capsicum and tomatoes in the marinade for about 30 minutes.
Heat the butter in a saucepan, add the onions and saute for sometime.
Add the marinated paneer mixture and fresh cream and simmer for 3 to 5 minutes.
Remove from the fire and allow to cool.
Divide into 4 equal portions.

How to proceed

Divide the pizza crust dough into 4 equal portions.
Roll out each portion of the dough into a circle of 125 mm. (5") diameter and 6 mm. (1/4") thickness.
Put one portion of the filling on each circle.
Fold each circle to form a semicircle.
Seal the ends with the help of a fork.
Place on a greased baking tray. Cover with a wet cloth and keep aside for 20 minutes.
Sprinkle sesame seeds on each calzone.
Bake in a hot oven at 225°C (450°F) for 20 minutes, till golden brown.
Remove from the oven and brush with melted butter.
Serve hot.

Tips

You can also deep fry these Calzone instead of baking them (step 8). They must be fried over a medium flame till they are golden brown on both sides.
You can make Calzone using your favourite fillers e.g. mushroom, corn, cheese, spinach etc.

RECIPE SOURCE : Pizzas & Pasta