• 4 naan breads
  • 4 portobello mushrooms, stemmed (or vegetables of your choice)
  • 1 1/2 tsp (7ml) of garam masala (or any Indian curry spice mixture)
  • Salt, to taste
  • 1/3 pkg of paneer, grated
  • 1/2 a small bunch of fresh cilantro, chopped

Curry Sauce:

  • 2 cups (500 ml) 35% whipping cream
  • 1 tbsp lemon juice
  • 1 tbsp salt
  • 1 tbsp dried green fenugreek leaves
  • 1 tsp paprika
  • 1/4 tsp ground cayenne pepper
  • 2 tbsp canola oil
  • 2-3 tbsp garlic, finely chopped
  • 3/4 tsp ground turmeric

Small naan pizzas, with paneer and mushrooms, with curry sauce on a wooden serving board.


Curry Sauce:

  • In a large bowl, combine, cream, lemon juice, salt, fenugreek leaves, paprika and cayenne.
  • In a medium saucepan, heat oil over medium heat and saute garlic until golden brown. Stir in turmeric and cook for 1 minute.
  • Stir in the cream mixture and cook on medium-low heat for about 5 minutes or until the sauce is thickened to the consistency of gravy. (Do not over-boil as the lemon juice may separate the cream.) Set aside.
  • Make-ahead: Cover and refrigerate for up to 2 days. Reheat over low heat before using.

Naan Pizza:

  • Pre-heat oven to 350F (180C).
  • Spread 4 naans on large baking sheet. Cut mushrooms into long strips and spread on the naan. Sprinkle with garam masala and salt to taste.
  • Cook naans in over for 2-3 minutes until the mushrooms shrink a bit.
  • Remove from oven and spread curry sauce on the mushrooms, evenly and generously.
  • Sprink grated paneer on top and return to the oven for 3-4 minutes or until paneer is light golden on top. Note: Paneer is not meant to melt, so watch until they turn a light golden brown on top.)
  • Sprinkle with chopped cilantro to serve and Namaste...


Calories 850
Protein 21 g
Carbohydrates 63 g
Fat 59 g
Fibre 5 g
Sodium 2,200 mg

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