Paneer and Black Bean Naan
with Mango Chutney, Green Pepper and Potato Wedges
We love good Paneer and Black Bean Naan and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
North Indian Style Spice Mix
80
Mango Chutney
250
Paneer
1
Garlic Clove
1
Black Beans
4
Garlic and Coriander Naan
1
Green Pepper
(May contain Celery)
75
Low Fat Natural Yoghurt
(Contains Milk)
1
Red Onion
450
Potatoes
1
Coriander
Not included in your delivery
100
Water
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil and season with a pinch of salt and pepper. Toss to coat in the oil, then roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
Meanwhile, halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Chop the paneer into 2cm wide cubes. Drain and rinse the black beans using a sieve.
Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the paneer. Fry the paneer, turning regularly, until golden all over, 4-5 mins, then pop into a bowl. Sprinkle over a pinch of salt and set to one side. Keep the pan!
Return the now empty frying pan to a medium-high heat. Add another splash of oil. Once hot, add the onion and pepper to the pan and cook until softened, 4-5 mins. Once soft, stir in the garlic and North Indian style curry powder (careful, it's hot!). Cook for 1 minute, then stir in the black beans and the water (see ingredients for amount). Lightly crush half of the beans with the back of a fork.
Add the paneer back into the pan and gently stir in the mango chutney until melted. Mix in half the coriander and season to taste with salt and pepper. Remove from the heat.
When the wedges have 5 mins left in the oven, pop the naan breads onto the middle shelf of the oven to warm though, 5-6 mins. Remove them from the oven and once cool enough to handle, slice an opening on one side of the naan to make a pocket. Spoon the filling into the naan pockets. Divide the filled naan pockets and wedges between your plates, sprinkle over the remaining coriander. Enjoy!
