Chana Masala Style Chickpea and Paneer Curry Loaded Naan
with Pickled Onion, Sweet Potato, Yoghurt Sauce and Tamarind Drizzle
- Mustard
- Cereals containing gluten
- Wheat
- Milk
- Barley
Chana masala is a dry, spicy and slightly sour street snack found throughout India. For this loaded naan, we've made a saucier version to spread out over the naan bases, then finished with some of various garnishes and sauces used for chaat - yoghurt, tamarind chutney and pickled onions.
Ingredients
1 unit(s)
Sweet Potato
1 sachet(s)
Tandoori Masala Mix
1 unit(s)
Red Onion
1 unit(s)
Lime
1 carton(s)
Chickpeas
50 grams
Korma Curry Paste
(Contains: Mustard)
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Wheat)
50 grams
Baby Leaf Mix
30 grams
Yoghurt Sauce
(Contains: Milk)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
40 grams
Tamarind Chutney
(Contains: Cereals containing gluten, Barley)
226 grams
Paneer
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Pickle
75 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
10 grams
Butter
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Chop the sweet potato into 1cm chunks (no need to peel).
c) Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the tandoori masala mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
a) Meanwhile, halve, peel and slice the red onion as thinly as you can. Cut the paneer into 2cm cubes.
b) Halve the lime.
c) Pop a quarter of the onion into a small bowl and add a good squeeze of lime juice and sugar for the pickle (see pantry for amount). Add a pinch of salt, toss together and set aside to pickle.
d) Drain and rinse the chickpeas in a sieve.
a) Heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the remaining onion. Season with salt and pepper and fry, stirring occasionally, until golden and softened, 6-8 mins.
c) Add the chickpeas to the pan and roughly mash half of them using a potato masher or the back of a fork.
d) Stir in the remaining tandoori masala mix, korma curry paste and water for the sauce (see pantry for amount). Simmer until thickened, 3-4 mins. Remove from the heat.
a) Meanwhile, heat a drizzle of oil in another frying pan on medium-high heat.
b) Once hot, add the paneer to the pan, season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown them evenly.
c) Once the paneer is golden, transfer to a plate lined with kitchen paper.
d) In a medium bowl, combine a good squeeze of lime juice and the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.
e) Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
a) When everything's ready, stir the roasted sweet potato and butter (see pantry for amount) into the chickpeas.
b) Season with salt and pepper. Add a splash of water if you feel it needs it.
c) Add the baby leaves to the lime salad dressing and toss together. TIP: Don't add the leaves too early or they'll go soggy.
a) Share the warmed naan between your serving plates.
b) Spoon over the curried sweet potato and chickpeas. Top with the paneer. Drizzle over the yoghurt sauce and crumble on the Greek style salad cheese.
c) Drizzle over the tamarind chutney and scatter over the pickled onion to finish.
d) Serve the salad alongside.
