Cottage cheese melted on naan

I like to call this a ‘naanza’. On the lines of a pizza or a bruschetta, this works just as well with paneer or cottage cheese as opposed to melting cheese although paneer does not melt too well.Preparation time: 20 minutesCooking time: 15 minutesServes: 4For the naan1 kg refined flour, sieved10 gm baking powder2 eggs50 gm sugar15 gm salt500 ml milk60 ml vegetable oilFor the cottage cheese melt200 gm paneer, grated2 tbsp vegetable or corn oil1 red onion medium size, finely chopped½ inch ginger, finely chopped1 green chilli, finely chopped½ tsp turmeric powder½ red pepper, chopped½ green pepper, chopped2 tbsp single cream½ tsp salt1 tbsp fresh coriander, finely choppedTamarind chutney and yoghurt for garnishing[caption id="attachment_8604" align="alignleft" width="380" caption="Cottage cheese on melted naan. Image courtesy: Random House."][/caption]1) Mix the flour and baking powder in a bowl. Set it aside.2) In a separate mixing bowl, whisk the eggs together with sugar, salt, milk, and oil. Pour the mixture over the flour and gently start to knead until the mixture forms dough.3) Leave the dough aside for 15–20 minutes, divide it into 8 balls and roll them out using your palm or a rolling pin. For best results, the rolled breads should be cooked in a tandoor. However, you can also cook them by placing them on a baking tray in a pre-heated oven at 180°C for 3–4 minutes.4) Heat oil in a heavy bottomed pan, add the cumin seeds, and allow it to crackle. Add the chopped onion, ginger, and the green chilli, and sauté till the onion is soft.5) Now add the turmeric powder and peppers and cook for 2–3 minutes, stirring continuously.6) Add the cottage cheese and stir for another 2 minutes.7) Mix in the cream, salt, and cook for another 2 minutes till the mixture starts to leave the sides of the pan. Sprinkle the chopped coriander leaves and remove from heat.8 ) Spread the mixture of cottage cheese melt over the naan and cut into bite size triangles. Top it with a drop of tamarind chutney and yoghurt.9) Serve warm.Recipe courtesy: Cinnamon Club: Indian Cuisine Reinvented, published by Random House India; priced at Rs 899. For more recipes, get the book authored by Vivek Singh with Abdul Yaseen and Hari Nagaraj.