Paneer and Pea 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, 1 teaspoon of nigella seeds, and 1 chopped garlic clove in a mixing bowl.
2. 2Whisk the warm water, yeast, 1/2 teaspoon of sugar, yogurt, and 2 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. This long rest allows the yeast to develop flavor and creates a softer texture.
5. 5Pulse the chopped green chilies, grated ginger, and 1 crushed garlic clove in a food processor until well blended, then transfer to a small bowl.
6. 6Process the cubed paneer in the food processor until broken down, then transfer it to another bowl.
7. 7Warm 2 tablespoons of vegetable oil in a pan over medium-high heat. Stir in the ginger and chili mixture and cook briefly until fragrant.
8. 8Add the processed paneer, 1 teaspoon of cumin, thawed peas, salt, black pepper, 1 tablespoon of chopped coriander, and 1 tablespoon of 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, 1 tablespoon of tomato paste, the remaining crushed garlic clove, salt, 1 teaspoon of sugar, and 1 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 to thicken the sauce.
11. 11Turn the rested dough out onto a floured surface and divide it into small balls. Flatten one ball, place 1 tablespoon of the paneer filling in the center, pull the edges over to seal, and set aside. Repeat with the remaining dough and filling.
12. 12Place the sealed pockets on a lined baking sheet. Brush them with a little melted butter mixed with 1/4 teaspoon of turmeric and sprinkle with extra nigella seeds. The turmeric adds a beautiful golden color as they bake.
13. 13Bake at 350 degrees F for 15 minutes until golden brown. Serve warm with the simmered tomato sauce for dipping.

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