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

4.7

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Ingredients:

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

Frequently Asked Questions

What is the preparation time for Paneer Naan Flatbread?

The preparation time for Paneer Naan Flatbread with a curried yoghurt & cucumber half-moons is between 20 and 35 minutes.

What is the total time required to make Paneer Naan Flatbread with a curried yoghurt & cucumber half-moons?

The total time required to make Paneer Naan Flatbread with a curried yoghurt & cucumber half-moons 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?

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

What is the nutritional information of Paneer Naan Flatbread?

Calories: 697, Carbs: 63 grams, Fat: grams, Protein: 36.1 grams, Sugar: 10.1 grams, Salt: 719 grams

How do I prepare Paneer Naan Flatbread?

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. 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! 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.

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

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

How many calories does Paneer Naan Flatbread have?

697 calories

How much fat content does Paneer Naan Flatbread have?

grams

Woolies Products in this dish

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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