Aloo Masala and Cheese Stuffed Naan
with Mango Chutney, Tomatoes and Baby Leaf Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Baking Potato
1 unit(s)
Onion
2 unit(s)
Garlic Clove
70 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
125 grams
Baby Plum Tomatoes
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
2 sachet(s)
Curry Powder Mix
1 sachet(s)
White Cumin Seeds
40 grams
Mango Chutney
50 grams
Baby Leaf Mix
Not included in your delivery
30 grams
Butter
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Onions
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 0.5 tsp salt to the boil. Peel and chop the potato into 2cm chunks.
When boiling, add the potato to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, halve, peel and chop the onion into small pieces.
Heat the butter (see pantry for amount) in a large frying pan on medium heat.
Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
While the onion fries, peel and grate the garlic (or use a garlic press). Grate the cheese.
Put the naans onto a large baking tray. Sprinkle with a little water, then scatter over the cheese. Pop them onto the middle shelf of your oven to warm through, 2-3 mins.
Meanwhile, halve the baby plum tomatoes.
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside.
Add the sugar for the onions (see pantry for amount) to the onion pan and cook until caramelised, 1-2 mins.
Add the garlic, curry powder, cumin seeds and fry until fragrant, 1 min more.
Once the potatoes are cooked, drain in a colander.
Add the potatoes to the onions, then use a spoon to lightly mash the potatoes and stir to coat in the butter and spices. Stir in the mango chutney and season with salt and pepper.
Load the potato mixture onto one half of each warmed naan. Press the potato down with the back of a spoon to lightly bind it to the naan.
Carefully fold the other half of the naan over. Press down firmly to sandwich the naans together.
Give the frying pan a quick wipe, then heat a drizzle of oil in the (now empty) frying pan on medium-high heat.
Once hot, add the folded naans, pressing down with a spatula or a heavy-bottomed pan.
Cook, pressing frequently, until the naan is golden and toasted, 2-4 mins on each side.
Just before serving, add the baby plum tomatoes and baby leaves to the dressing and toss to coat.
Share the stuffed naans between your plates. Add the mayo (see pantry for amount) on the side for dipping.
Serve the tomato and baby leaf salad alongside.
Enjoy!
