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Curried Paneer Loaded Baked Naan

Curried Paneer Loaded Baked Naan

with Garden Salad

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Popular in Indian cuisine, paneer is also known as 'Indian cottage cheese'. Slightly squeaky in texture, it's perfect in this Curried Paneer Loaded Baked Naan to absorb the curry flavours.

Tags:

Veggie

Allergens:

Cereals containing gluten

•Milk

•Wheat

•Mustard

•Sulphites

•Sesame

The quantities provided above are averages only.

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.

Total20 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Plain Naans

(Contains: Cereals containing gluten, Milk, Wheat)

226 grams

Paneer

(Contains: Milk)

50 grams

Korma Curry Paste

(Contains: Mustard)

75 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Medium Tomato

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

40 grams

Wild Rocket

5 grams

Black Sesame Seeds

(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)

Not included in your delivery

1 tbsp

Oil for Cooking

50 milliliter(s)

Water for the Sauce

1 tbsp

Honey

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)4747 kJ

Energy (kcal)1135 kcal

Fat65.9 g

of which saturates29.5 g

Carbohydrate83.5 g

of which sugars20.1 g

Dietary Fibre7.1 g

Protein38.1 g

Salt2.8 g

Potassium65.2 mg

Calcium43.2 mg

Iron0.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Baking Tray

•Medium Bowl

Instructions

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Cut the paneer into 1cm cubes.

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

d) 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.

2

a) Stir in the korma curry paste, creme fraiche and water for the sauce (see pantry for amount). Simmer for 2-3 mins.

b) Stir in the honey (see pantry for amount).

c) Taste and season with salt and pepper if needed.

3

a) Pop the naans onto a baking tray.

b) Share the curried paneer between the naans and spread with the back of a spoon, leaving a 1cm border.

c) When the oven is hot, bake on the top shelf, 6-7 mins.

4

a) Meanwhile, cut the tomato into 2cm chunks.

5

a) In a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

b) Season with salt and pepper.

c) Just before your naans are ready, add the tomato and rocket to the bowl of dressing. Toss to coat.

6

a) Share the baked naans between your serving plates.

b) Sprinkle over the black sesame seeds.

c) Serve the garden salad alongside.

Enjoy!

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