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. This dish has a little bit of everything, and a whole lot of yum!

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
Photo of Paneer Naan Flatbread
  1. 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.

  2. 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.

  3. 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.

  4. 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. 5/5 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

  1. 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.

  2. 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.

  3. 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.

  4. 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. 5/5 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

  1. 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.

  2. 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.

  3. 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.

  4. 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. 5/5 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

  1. 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.

  2. 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.

  3. 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.

  4. 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. 5/5 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

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

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