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Paneer and Black Bean Naan

Paneer and Black Bean Naan

with Mango Chutney, Green Pepper and Potato Wedges

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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!

Allergens:MilkCereals containing GlutenSoya

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 conflict 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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)

Red Onion

1 unit(s)

Green Pepper

1 unit(s)

Garlic Clove

1 bunch(es)


1 block(s)



1 pack(s)

Black Beans

1 pot(s)

North Indian Style Spice Mix

2 pot(s)

Mango Chutney

4 unit(s)

Garlic and Coriander Naan

(ContainsMilk, Cereals containing Gluten, Soya)

Not included in your delivery

1 tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4628 kJ
Energy (kcal)1106 kcal
Fat40.0 g
of which saturates22.0 g
Carbohydrate136 g
of which sugars38.0 g
Protein48 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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!