Butter Paneer Baked Naan
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Butter Paneer Baked Naan

Butter Paneer Baked Naan

with Rocket Salad

Looking for a quick and tasty midweek dinner option? Try cooking up our Butter Paneer Baked Naan in just 20-25 minutes for a delicious and speedy meal.

Tags:
Family Friendly
Veggie
Allergens:
Milk
Celery
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Garlic Clove

226 grams

Paneer

(Contains Milk)

1 sachet(s)

North Indian Style Spice Mix

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

(Contains Celery)

75 grams

Creme Fraiche

(Contains Milk)

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

1 unit(s)

Medium Tomato

20 grams

Wild Rocket

Not included in your delivery

½ tsp

Sugar

100 milliliter(s)

Water for the Sauce

20 grams

Butter

1 tbsp

Olive Oil for the Dressing

1 tbsp

Oil for Cooking

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Nutritional information

Energy (kJ)4573 kJ
Energy (kcal)1093 kcal
Fat69.4 g
of which saturates34.3 g
Carbohydrate78.7 g
of which sugars13.3 g
Protein38.6 g
Salt2.86 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Frying Pan
Baking Tray
Medium Bowl

Instructions

Garlic Time
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Peel and grate the garlic (or use a garlic press).

Fry the Paneer
2

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Cut the paneer into 1cm cubes.

b) Heat the oil (see pantry for amount) in a frying pan on medium-high heat.

c) Once hot, add the paneer chunks to the pan, season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown them evenly.

Curry Up
3

a) Add the garlic, North Indian style spice mix and tomato puree to the paneer. Cook until fragrant, 1 min.

b) Add the veg stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts). Stir to combine.

c) Bring to the boil, then lower the heat and simmer until reduced by half, 4-5 mins.

Bake your Naans
4

a) Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

b) Once the curry has thickened, stir in the butter (see pantry for amount) until melted.

c) Spoon the curry onto each naan, then bake on the top shelf of the oven until golden and toasted, 4-5 mins. 

Dress the Salad
5

a) Meanwhile, cut the tomato into 1cm chunks. 

c) In a medium bowl, add the tomato chunks and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then mix well.

d) Just before you're ready to serve, add the rocket to the tomatoes and toss to coat.

Serve Up
6

a) When baked, transfer your butter paneer naans to your plates.

b) Serve with the rocket salad alongside.

Enjoy!

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