Stuffed Naan Pockets

Ingredients

• 11 ounces white flour
• 1 tsp. salt
• ½ tsp. sugar
• 1 tsp. nigella seeds
• ½ Tbsp. fried yeast
• 1 garlic clove chopped
• 2 Tbsp. sunflower oil
• 1 Tbsp. yogurt
• 5 ounces warm water
• 8 ounces paneer cubed
• 4 ounces peas, frozen and thawed
• 2 green chili peppers chopped
• 1 garlic clove crushed
• 1 inch ginger pieces grated
• Salt and black pepper to the taste
• 1 tsp. cumin
• 1 Tbsp. crème fraiche
• 1 Tbsp. coriander finely chopped
• 2 Tbsp. vegetable oil
• ¼ tsp. turmeric for the pockets
• 1 tsp. sugar
• 1 garlic clove crushed
• 2 tomatoes chopped
• 1 Tbsp. tomato paste
• Salt to the taste
• 1 Tbsp. coriander finely chopped

Instructions

1. 1Combine the white flour, one teaspoon of nigella seeds, and one chopped garlic clove in a mixing bowl.
2. 2Whisk the warm water, yeast, one-half teaspoon of sugar, yogurt, and two tablespoons of sunflower oil together in a separate bowl.
3. 3Pour the wet mixture into the flour and knead until a smooth, elastic dough forms.
4. 4Cover the bowl and let the dough rest in a warm spot for 1 hour and 30 minutes.
5. 5Pulse the chopped green chilies, grated ginger, and one crushed garlic clove in a food processor until well blended, then set aside in a small bowl.
6. 6Process the cubed paneer in the food processor until broken down, then transfer it to another bowl.
7. 7Warm two tablespoons of vegetable oil in a pan over medium-high heat, then stir in the ginger and chili mixture.
8. 8Add the processed paneer, cumin, thawed peas, salt, black pepper, one tablespoon of chopped coriander, and crème fraiche. Cook for 4 minutes while stirring, then remove the pan from the heat.
9. 9Clean the food processor, then blend the chopped tomatoes, tomato paste, remaining crushed garlic clove, salt, one teaspoon of sugar, and one tablespoon of coriander until smooth.
10. 10Pour the tomato mixture into a pan over medium heat. Once bubbling, reduce the heat to low, cover, and simmer for 30 minutes.
11. 11Turn the rested dough out onto a floured surface and divide it into small balls. Flatten one ball, place one tablespoon of the paneer filling in the center, pull the edges over to seal, and set on a plate.
12. 12Repeat the filling process with the remaining dough. Brush the pockets with a little water mixed with the turmeric and sprinkle with extra nigella seeds.
13. 13Place the sealed pockets on a lined baking sheet and bake at 350 degrees F for 15 minutes.
14. 14Serve the stuffed naan pockets warm with the simmered tomato sauce.

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