I am sharing the recipe for stuffing of Paneer tikka masala. Some of my other favorites for stuffing are tomato, basil and mozzarella cheese or mutter paneer or even pear and blue cheese. Stuff these with whatever you like and you will have a sure hit!
|From left to right- Mutter paneer stuffing, baked stromboli ready to serve, tomato basil mozarella stuffed stromboli, paneer tikka masala stuffed stromboli|
Pizza dough (refer here for dough recipe)
For Paneer tikka masala
Paneer 1 cup, cubed
onion 1/3 cup, cubed
green bell pepper 1/3 cup, cubed
chaat masala 2 tea spoon
garam masala 1 tea spoon
kashmiri mirch 2 tea spoon
kasoori methi 1 tea spoon
thick yogurt 1 and 1/2 cups
besan (gram flour) 1/4 cups
ginger garlic paste 2 tea spoon
salt to taste
Make pizza dough per instructions and keep aside.
To make paneer tikka masala, start with marinade. To make marinade, mix together yogurt, gram flour,spices, ginger garlic paste and salt. Add cubed paneer , bell pepper and onion and mix well. Set aside for half an hour.Heat oil in a pan. Add marinated paneer mixture along with the marinade and fry for couple minutes on medium heat. Season with salt and keep aside to cool completely.
To make Stromboli, roll pizza dough 1/4 inch thick. Spread cooled paneer mixture onto the dough and roll the dough tightly to make a log. Make incisions on the log to help the steam escape.Bake in 375 F oven for 30-35 minutes or until golden brown. Cut and serve warm.
For this particular Stromboli , serve with mint chutney or tamarind chutney.