What are the main ingredients in Paneer Naan Flatbread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Paneer Naan Flatbread?

Calories: 746, Carbs: 71 grams, Fat: grams, Protein: 37.3 grams, Sugar: 15.5 grams, Salt: 735 grams

How do I prepare Paneer Naan Flatbread?

DINNER IS SERVED!: Plate up the paneer naan flatbread. Top with the sambal and the remaining pickled onions. Dollop over the curried yoghurt and sprinkle over the remaining coriander. Serve the fresh salad on the side. Yummy! CURRY SAUCE: Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the remaining toasted rub (to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the tomato passata and 60ml of water. Mix until fully combined. Leave to simmer for 2-3 minutes until slightly reduced, stirring continuously. Season to taste. Remove the pan from the heat. FLATBREAD MOMENT: Place the naan breads on a baking tray. Smear with the tomato curry sauce and top with the paneer cubes. Place in the hot oven and bake for 6-7 minutes until the paneer is starting to brown. A KICK OF FRESHNESS: Drain the pickling liquid from the onions. In a bowl, combine the rinsed salad leaves, ½ the pickled onions, the cucumber half-moons, the tomato wedges, a drizzle of oil and seasoning. SPICED YOGHURT: Preheat the oven to 200°C. Place a pan over a medium heat. When hot, dry toast the rub for 1-2 minutes, shifting constantly. On completion, place ⅓ of the toasted rub (set the rest aside) in a bowl along with ½ the chopped coriander and the yoghurt. Season and mix until fully combined. PICKLE & SAMBAL: In a bowl, combine the vinegar, a sweetener of choice (to taste) and a splash of warm water. Add the sliced onion and set aside to pickle. In a separate bowl, combine the diced tomato, the diced cucumber, a drizzle of oil and seasoning.

What should be prepared from my kitchen to make Paneer Naan Flatbread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Paneer Naan Flatbread

A fluffy naan flatbread is smothered in a rich garam masala curry sauce before being topped with salty paneer cheese, fresh sambal, creamy curried yoghurt & zingy pickled onions. This dish has a little bit of everything, and a whole lot of yum!

Paneer Naan Flatbread

with a curried yoghurt & pickled red onion

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Cucumber
Fresh Coriander
Garlic Clove
Garlic Cloves
Low Fat Plain Yoghurt
Naan Bread
Naan Breads
NOMU Garam Masala Rub
Paneer
Red Onion
Salad Leaves
Tomato
Tomato Passata
Tomatoes
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

SPICED YOGHURT
Preheat the oven to 200°C. Place a pan over a medium heat. When hot, dry toast the rub for 1-2 minutes, shifting constantly. On completion, place ⅓ of the toasted rub (set the rest aside) in a bowl along with ½ the chopped coriander and the yoghurt. Season and mix until fully combined.
CURRY SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the remaining toasted rub (to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the tomato passata and 30ml of water. Mix until fully combined. Leave to simmer for 2-3 minutes until slightly reduced, stirring continuously. Season to taste. Remove the pan from the heat.
PICKLE & SAMBAL
In a bowl, combine the vinegar, a sweetener of choice (to taste) and a splash of warm water. Add the sliced onion and set aside to pickle. In a separate bowl, combine the diced tomato, the diced cucumber, a drizzle of oil and seasoning.
FLATBREAD MOMENT
Place the naan bread on a baking tray. Smear with the tomato curry sauce and top with the paneer cubes. Place in the hot oven and bake for 5-6 minutes until the paneer is starting to brown.
A KICK OF FRESHNESS
Drain the pickling liquid from the onions. In a bowl, combine the rinsed salad leaves, ½ the pickled onions, the cucumber half-moons, the tomato wedges, a drizzle of oil and seasoning.
DINNER IS SERVED!
Plate up the paneer naan flatbread. Top with the sambal and the remaining pickled onions. Dollop over the curried yoghurt and sprinkle over the remaining coriander. Serve the fresh salad on the side. Yummy!

NOMU Garam Masala Rub - 10ml
Fresh Coriander - 4g
Low Fat Plain Yoghurt - 30ml
Garlic Clove - 1
Tomato Passata - 50ml
White Wine Vinegar - 20ml
Red Onion - 1
Tomato - 1
Cucumber - 50g
Naan Bread - 1
Paneer - 100g
Salad Leaves - 20g

Download the Recipe

Serves 2

SPICED YOGHURT
Preheat the oven to 200°C. Place a pan over a medium heat. When hot, dry toast the rub for 1-2 minutes, shifting constantly. On completion, place ⅓ of the toasted rub (set the rest aside) in a bowl along with ½ the chopped coriander and the yoghurt. Season and mix until fully combined.
CURRY SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the remaining toasted rub (to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the tomato passata and 60ml of water. Mix until fully combined. Leave to simmer for 2-3 minutes until slightly reduced, stirring continuously. Season to taste. Remove the pan from the heat.
PICKLE & SAMBAL
In a bowl, combine the vinegar, a sweetener of choice (to taste) and a splash of warm water. Add the sliced onion and set aside to pickle. In a separate bowl, combine the diced tomato, the diced cucumber, a drizzle of oil and seasoning.
FLATBREAD MOMENT
Place the naan breads on a baking tray. Smear with the tomato curry sauce and top with the paneer cubes. Place in the hot oven and bake for 6-7 minutes until the paneer is starting to brown.
A KICK OF FRESHNESS
Drain the pickling liquid from the onions. In a bowl, combine the rinsed salad leaves, ½ the pickled onions, the cucumber half-moons, the tomato wedges, a drizzle of oil and seasoning.
DINNER IS SERVED!
Plate up the paneer naan flatbread. Top with the sambal and the remaining pickled onions. Dollop over the curried yoghurt and sprinkle over the remaining coriander. Serve the fresh salad on the side. Yummy!

NOMU Garam Masala Rub - 20ml
Fresh Coriander - 8g
Low Fat Plain Yoghurt - 60ml
Garlic Clove - 1
Tomato Passata - 100ml
White Wine Vinegar - 40ml
Red Onion - 1
Tomatoes - 2
Cucumber - 100g
Naan Breads - 2
Paneer - 200g
Salad Leaves - 40g

Download the Recipe

Serves 3

SPICED YOGHURT
Preheat the oven to 200°C. Place a pan over a medium heat. When hot, dry toast the rub for 1-2 minutes, shifting constantly. On completion, place ⅓ of the toasted rub (set the rest aside) in a bowl along with ½ the chopped coriander and the yoghurt. Season and mix until fully combined.
CURRY SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the remaining toasted rub (to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the tomato passata and 90ml of water. Mix until fully combined. Leave to simmer for 3-4 minutes until slightly reduced, stirring continuously. Season to taste. Remove the pan from the heat.
PICKLE & SAMBAL
In a bowl, combine the vinegar, a sweetener of choice (to taste) and a splash of warm water. Add the sliced onion and set aside to pickle. In a separate bowl, combine the diced tomato, the diced cucumber, a drizzle of oil and seasoning.
FLATBREAD MOMENT
Place the naan breads on a baking tray. Smear with the tomato curry sauce and top with the paneer cubes. Place in the hot oven and bake for 7-8 minutes until the paneer is starting to brown.
A KICK OF FRESHNESS
Drain the pickling liquid from the onions. In a bowl, combine the rinsed salad leaves, ½ the pickled onions, the cucumber half-moons, the tomato wedges, a drizzle of oil and seasoning.
DINNER IS SERVED!
Plate up the paneer naan flatbread. Top with the sambal and the remaining pickled onions. Dollop over the curried yoghurt and sprinkle over the remaining coriander. Serve the fresh salad on the side. Yummy!

NOMU Garam Masala Rub - 30ml
Fresh Coriander - 12g
Low Fat Plain Yoghurt - 85ml
Garlic Cloves - 2
Tomato Passata - 150ml
White Wine Vinegar - 60ml
Red Onion - 1
Tomatoes - 3
Cucumber - 150g
Naan Breads - 3
Paneer - 300g
Salad Leaves - 60g

Download the Recipe

Serves 4

SPICED YOGHURT
Preheat the oven to 200°C. Place a pan over a medium heat. When hot, dry toast the rub for 1-2 minutes, shifting constantly. On completion, place ⅓ of the toasted rub (set the rest aside) in a bowl along with ½ the chopped coriander and the yoghurt. Season and mix until fully combined.
CURRY SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the remaining toasted rub (to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the tomato passata and 120ml of water. Mix until fully combined. Leave to simmer for 3-4 minutes until slightly reduced, stirring continuously. Season to taste. Remove the pan from the heat.
PICKLE & SAMBAL
In a bowl, combine the vinegar, a sweetener of choice (to taste) and a splash of warm water. Add the sliced onion and set aside to pickle. In a separate bowl, combine the diced tomato, the diced cucumber, a drizzle of oil and seasoning.
FLATBREAD MOMENT
Place the naan breads on a baking tray. Smear with the tomato curry sauce and top with the paneer cubes. Place in the hot oven and bake for 8-9 minutes until the paneer is starting to brown.
A KICK OF FRESHNESS
Drain the pickling liquid from the onions. In a bowl, combine the rinsed salad leaves, ½ the pickled onions, the cucumber half-moons, the tomato wedges, a drizzle of oil and seasoning.
DINNER IS SERVED!
Plate up the paneer naan flatbread. Top with the sambal and the remaining pickled onions. Dollop over the curried yoghurt and sprinkle over the remaining coriander. Serve the fresh salad on the side. Yummy!