How to make NAAN SANDWICH- skk -

Naan buns stuffed with masaledar mutton mixture and pan fried

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Naan buns, Boneless mutton (हड्डी रहित मटन)

Cuisine : Indian

Course : Snacks and Starters


NAAN SANDWICH- skk

NAAN SANDWICH- skk Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for NAAN SANDWICH- skk Recipe

  • Naan buns 4

  • Boneless mutton cut into small pieces and cooked 250 grams

  • Oil 1 1/2 tablespoons

  • Large onion finely chopped 1

  • Ginger-garlic paste 1 1/2 teaspoons

  • Medium tomato finely chopped 1

  • Red chilli poweder 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 2 1/2 teaspoons

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Yogurt 2 tablespoons

  • Green chillies finely chopped 2-3

  • Large potato boiled and peeled 1

  • Lemon juice 2 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Butter as required

  • Lachcha onions to serve

  • Lemon wedges to serve

  • Green chutney to serve

Method

Step 1

Heat oil in a non-stick pan, add onion, sauté till golden brown. Add ginger-garlic paste, mix and sauté for 1 minute or till the raw smells disappear.

Step 2

Add tomato, mix and saute till pulpy. Add red chilli powder, turmeric powder, coriander powder, garam masala powder, salt and ½ cup water, mix well and saute for 1-2 minutes.

Step 3

Add yogurt, mix well and saute till oil separates. Add mutton pieces and mix well.

Step 4

Add green chillies and mash the potato and into the pan, mix well and sauté for 1-2 minutes. Add lemon juice and coriander leaves, and take the pan off the heat.

Step 5

Halve the naans horizontally. Spread a portion of the mutton mixture on the base halves of the naan buns and cover it with the top halves.

Step 6

Heat butter on a non-stick tawa, place each sandwich on it and apply butter on top. Toast, turning sides till both sides are golden brown and crisp.

Step 7

Transfer each sandwich on serving plates, cut into 4 pieces and serve hot with laccha onion, lemon wedges and green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.