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. This dish has a little bit of everything, and a whole lot of yum!
Paneer Naan Flatbread
Paneer Naan Flatbread
with a curried yoghurt & cucumber half-moons
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cooked Chopped Tomato
- Cucumber
- Fresh Coriander
- Garlic Heads
- Low Fat Plain Yoghurt
- Naan Bread
- Naan Breads
- NOMU Garam Masala Rub
- Paneer Cheese
- Plum Tomato
- Salad Leaves
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
LET’S START
Preheat the oven to 200°C. In a bowl, combine the diced tomato, the diced cucumber, a drizzle of olive oil, and seasoning. Set aside.
YOU’RE DOING GRATE
Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic and ¾ of the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 30ml of water. Simmer until slightly reduced, 2-3 minutes (stirring continuously). Season and set aside.
NAAN CAN COMPARE
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 until the paneer is starting to brown, 5-6 minutes.
COMBINE TO MAKE IT SHINE
In a bowl, combine the remaining NOMU rub, ½ the chopped coriander, seasoning, and the yoghurt. Set aside. In a bowl, combine the rinsed salad leaves, the cucumber half-moons, the vinegar, the tomato wedges, a drizzle of olive oil, and seasoning.
5/5 STARS
Plate up the paneer naan flatbread. Top with the sambal. Dollop over the curried yoghurt and sprinkle over the remaining coriander. Serve the fresh salad on the side. Yummy, Chef!
Plum Tomato - 1
Cucumber - 50g
Garlic Heads - 1
NOMU Garam Masala Rub - 10ml
Cooked Chopped Tomato - 50g
Naan Bread - 1
Paneer Cheese - 100g
Fresh Coriander - 3g
Low Fat Plain Yoghurt - 30ml
Salad Leaves - 20g
White Wine Vinegar - 10ml
LET’S START
Preheat the oven to 200°C. In a bowl, combine the diced tomato, the diced cucumber, a drizzle of olive oil, and seasoning. Set aside.
YOU’RE DOING GRATE
Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic and ¾ of the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 60ml of water. Simmer until slightly reduced, 2-3 minutes (stirring continuously). Season and set aside.
NAAN CAN COMPARE
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 until the paneer is starting to brown, 5-6 minutes.
COMBINE TO MAKE IT SHINE
In a bowl, combine the remaining NOMU rub, ½ the chopped coriander, seasoning, and the yoghurt. Set aside. In a bowl, combine the rinsed salad leaves, the cucumber half-moons, the vinegar, the tomato wedges, a drizzle of olive oil, and seasoning.
5/5 STARS
Plate up the paneer naan flatbread. Top with the sambal. Dollop over the curried yoghurt and sprinkle over the remaining coriander. Serve the fresh salad on the side. Yummy, Chef!
Plum Tomato - 1
Cucumber - 100g
Garlic Heads - 1
NOMU Garam Masala Rub - 20ml
Cooked Chopped Tomato - 100g
Naan Breads - 2
Paneer Cheese - 200g
Fresh Coriander - 5g
Low Fat Plain Yoghurt - 60ml
Salad Leaves - 40g
White Wine Vinegar - 20ml
LET’S START
Preheat the oven to 200°C. In a bowl, combine the diced tomato, the diced cucumber, a drizzle of olive oil, and seasoning. Set aside.
YOU’RE DOING GRATE
Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic and ¾ of the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 90ml of water. Simmer until slightly reduced, 3-4 minutes (stirring continuously). Season and set aside.
NAAN CAN COMPARE
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 until the paneer is starting to brown, 7-8 minutes.
COMBINE TO MAKE IT SHINE
In a bowl, combine the remaining NOMU rub, ½ the chopped coriander, seasoning, and the yoghurt. Set aside. In a bowl, combine the rinsed salad leaves, the cucumber half-moons, the vinegar, the tomato wedges, a drizzle of olive oil, and seasoning.
5/5 STARS
Plate up the paneer naan flatbread. Top with the sambal. Dollop over the curried yoghurt and sprinkle over the remaining coriander. Serve the fresh salad on the side. Yummy, Chef!
Plum Tomato - 1
Cucumber - 150g
Garlic Heads - 1
NOMU Garam Masala Rub - 30ml
Cooked Chopped Tomato - 150g
Naan Breads - 3
Paneer Cheese - 300g
Fresh Coriander - 8g
Low Fat Plain Yoghurt - 90ml
Salad Leaves - 60g
White Wine Vinegar - 30ml
LET’S START
Preheat the oven to 200°C. In a bowl, combine the diced tomato, the diced cucumber, a drizzle of olive oil, and seasoning. Set aside.
YOU’RE DOING GRATE
Place a pan over medium heat with a drizzle of oil. When hot, fry the grated garlic and ¾ of the NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 120ml of water. Simmer until slightly reduced, 3-4 minutes (stirring continuously). Season and set aside.
NAAN CAN COMPARE
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 until the paneer is starting to brown, 7-8 minutes.
COMBINE TO MAKE IT SHINE
In a bowl, combine the remaining NOMU rub, ½ the chopped coriander, seasoning, and the yoghurt. Set aside. In a bowl, combine the rinsed salad leaves, the cucumber half-moons, the vinegar, the tomato wedges, a drizzle of olive oil, and seasoning.
5/5 STARS
Plate up the paneer naan flatbread. Top with the sambal. Dollop over the curried yoghurt and sprinkle over the remaining coriander. Serve the fresh salad on the side. Yummy, Chef!
Plum Tomato - 1
Cucumber - 200g
Garlic Heads - 1
NOMU Garam Masala Rub - 40ml
Cooked Chopped Tomato - 200g
Naan Breads - 4
Paneer Cheese - 400g
Fresh Coriander - 10g
Low Fat Plain Yoghurt - 125ml
Salad Leaves - 80g
White Wine Vinegar - 40ml
Woolies Products in this dish
