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
Paneer Naan Flatbread
with a curried yoghurt & pickled red onion
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Paneer Naan Flatbread?
The preparation time for Paneer Naan Flatbread with a curried yoghurt & pickled red onion is between 20 and 35 minutes.
What is the total time required to make Paneer Naan Flatbread with a curried yoghurt & pickled red onion?
The total time required to make Paneer Naan Flatbread with a curried yoghurt & pickled red onion is between 30 and 45 minutes.
How many servings does Paneer Naan Flatbread provide?
4 servings
What are the main ingredients in Paneer Naan Flatbread?
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
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?
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
How many calories does Paneer Naan Flatbread have?
746 calories
How much fat content does Paneer Naan Flatbread have?
grams
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