One-tray coconut rice, red onion and tandoori-spiced paneer is sided with homemade garlic butter flatbreads, and sprinkled with coriander and spring onions. Mouth-wateringly good!
Tandoori Paneer & Homemade Naan
Tandoori Paneer & Homemade Naan
with coriander, spring onion & pickled peppers
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Coconut Milk
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Low Fat Plain Yoghurt
- Low Fat Yoghurt Plain
- NOMU Tandoori Rub
- Paneer Cheese
- Pickled Bell Peppers
- Red Onion
- Red Onions
- Salad Leaves
- Self-raising Flour
- Spring Onion
- Spring Onions
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Flour
- Milk (optional)
CURRY UP!
Preheat the oven to 200°C. Gently toss the paneer cubes with a drizzle of oil and ½ the rub. In an ovenproof dish, place the rinsed rice, the spring onion whites, the onion wedges, the stock, the remaining rub and the coconut milk. Mix until fully combined and spread out in a single layer. Top with the paneer cubes in a single layer. Pop in the hot oven and roast for 15-20 minutes until the rice is fully cooked and the paneer is golden.
SERIOUSLY, DOUGH…
In a bowl, add the flour and the yoghurt and mix until fully combined. Tip out onto a floured surface and knead until a dough forms. Add a splash of milk if it's too dry. Cover and set aside.
GARLIC GOODNESS
Place a pan over a medium-high heat with 20g of butter. Once melted, add the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Remove from the pan on completion.
ROLL IT OUT
Divide the dough into 2 balls. On a floured surface, use a floured rolling pin or a bottle to roll out each ball into a flatbread, about 3mm thick. Return the pan, wiped down, to a high heat. When hot, add a flatbread and cook for 2-3 minutes per side, until slightly charred and puffed up. Remove from the pan and drizzle over some of the garlic butter. Repeat with the remaining flatbread. Cover with a tea towel to keep warm until serving.
PERFECTION!
Pile up a delicious helping of the paneer and rice. Top with the pickled peppers. Make a bed of the rinsed salad leaves and top with the garlicy flatbreads. Sprinkle over the chopped coriander and spring onion greens and dive in!
Paneer Cheese - 100g
NOMU Tandoori Rub - 15ml
Jasmine Rice - 75ml
Spring Onion - 1
Red Onion - 1
Vegetable Stock - 10ml
Coconut Milk - 200ml
Self-raising Flour - 100ml
Low Fat Plain Yoghurt - 50ml
Garlic Clove - 1
Pickled Bell Peppers - 30g
Salad Leaves - 20g
Fresh Coriander - 4g
CURRY UP!
Preheat the oven to 200°C. Gently toss the paneer cubes with a drizzle of oil and ½ the rub. In an ovenproof dish, place the rinsed rice, the spring onion whites, the onion wedges, the stock, the remaining rub and the coconut milk. Mix until fully combined and spread out in a single layer. Top with the paneer cubes in a single layer. Pop in the hot oven and roast for 15-20 minutes until the rice is fully cooked and the paneer is golden.
SERIOUSLY, DOUGH…
In a bowl, add the flour and the yoghurt and mix until fully combined. Tip out onto a floured surface and knead until a dough forms. Add a splash of milk if it's too dry. Cover and set aside.
GARLIC GOODNESS
Place a pan over a medium-high heat with 40g of butter. Once melted, add the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Remove from the pan on completion.
ROLL IT OUT
Divide the dough into 4 balls. On a floured surface, use a floured rolling pin or a bottle to roll out each ball into a flatbread, about 3mm thick. Return the pan, wiped down, to a high heat. When hot, add a flatbread and cook for 2-3 minutes per side, until slightly charred and puffed up. Remove from the pan and drizzle over some of the garlic butter. Repeat with the remaining flatbreads. Cover with a tea towel to keep warm until serving.
PERFECTION!
Pile up a delicious helping of the paneer and rice. Top with the pickled peppers. Make a bed of the rinsed salad leaves and top with the garlicy flatbreads. Sprinkle over the chopped coriander and spring onion greens and dive in!
Paneer Cheese - 200g
NOMU Tandoori Rub - 30ml
Jasmine Rice - 150ml
Spring Onions - 2
Red Onion - 1
Vegetable Stock - 20ml
Coconut Milk - 400ml
Self-raising Flour - 200ml
Low Fat Plain Yoghurt - 100ml
Garlic Clove - 1
Pickled Bell Peppers - 60g
Salad Leaves - 40g
Fresh Coriander - 8g
CURRY UP!
Preheat the oven to 200°C. Gently toss the paneer cubes with a drizzle of oil and ½ the rub. In a large ovenproof dish, place the rinsed rice, the spring onion whites, the onion wedges, the stock, the remaining rub and the coconut milk. Mix until fully combined and spread out in a single layer. Top with the paneer cubes in a single layer. Pop in the hot oven and roast for 20-25 minutes until the rice is fully cooked and the paneer is golden.
SERIOUSLY, DOUGH…
In a bowl, add the flour and the yoghurt and mix until fully combined. Tip out onto a floured surface and knead until a dough forms. Add a splash of milk if it's too dry. Cover and set aside.
GARLIC GOODNESS
Place a pan over a medium-high heat with 60g of butter. Once melted, add the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Remove from the pan on completion.
ROLL IT OUT
Divide the dough into 6 balls. On a floured surface, use a floured rolling pin or a bottle to roll out each ball into a flatbread, about 3mm thick. Return the pan, wiped down, to a high heat. When hot, add a flatbread and cook for 2-3 minutes per side, until slightly charred and puffed up. Remove from the pan and drizzle over some of the garlic butter. Repeat with the remaining flatbreads. Cover with a tea towel to keep warm until serving.
PERFECTION!
Pile up a delicious helping of the paneer and rice. Top with the pickled peppers. Make a bed of the rinsed salad leaves and top with the garlicy flatbreads. Sprinkle over the chopped coriander and spring onion greens and dive in!
Paneer Cheese - 300g
NOMU Tandoori Rub - 45ml
Jasmine Rice - 225ml
Spring Onions - 3
Red Onions - 2
Vegetable Stock - 30ml
Coconut Milk - 600ml
Self-raising Flour - 300ml
Low Fat Yoghurt Plain - 150ml
Garlic Cloves - 2
Pickled Bell Peppers - 90g
Salad Leaves - 60g
Fresh Coriander - 12g
CURRY UP!
Preheat the oven to 200°C. Gently toss the paneer cubes with a drizzle of oil and ½ the rub. In a large ovenproof dish, place the rinsed rice, the spring onion whites, the onion wedges, the stock, the remaining rub and the coconut milk. Mix until fully combined and spread out in a single layer. Top with the paneer cubes in a single layer. Pop in the hot oven and roast for 20-25 minutes until the rice is fully cooked and the paneer is golden.
SERIOUSLY, DOUGH…
In a bowl, add the flour and the yoghurt and mix until fully combined. Tip out onto a floured surface and knead until a dough forms. Add a splash of milk if it's too dry. Cover and set aside.
GARLIC GOODNESS
Place a pan over a medium-high heat with 80g of butter. Once melted, add the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Remove from the pan on completion.
ROLL IT OUT
Divide the dough into 8 balls. On a floured surface, use a floured rolling pin or a bottle to roll out each ball into a flatbread, about 3mm thick. Return the pan, wiped down, to a high heat. When hot, add a flatbread and cook for 2-3 minutes per side, until slightly charred and puffed up. Remove from the pan and drizzle over some of the garlic butter. Repeat with the remaining flatbreads. Cover with a tea towel to keep warm until serving.
PERFECTION!
Pile up a delicious helping of the paneer and rice. Top with the pickled peppers. Make a bed of the rinsed salad leaves and top with the garlicy flatbreads. Sprinkle over the chopped coriander and spring onion greens and dive in!
Paneer Cheese - 400g
NOMU Tandoori Rub - 60ml
Jasmine Rice - 300ml
Spring Onions - 4
Red Onions - 2
Vegetable Stock - 40ml
Coconut Milk - 800ml
Self-raising Flour - 400ml
Low Fat Plain Yoghurt - 200ml
Garlic Cloves - 2
Pickled Bell Peppers - 120g
Salad Leaves - 80g
Fresh Coriander - 15g
Frequently Asked Questions
What is the preparation time for Tandoori Paneer & Homemade Naan?
The preparation time for Tandoori Paneer & Homemade Naan with coriander, spring onion & pickled peppers is between 20 and 35 minutes.
What is the total time required to make Tandoori Paneer & Homemade Naan with coriander, spring onion & pickled peppers?
The total time required to make Tandoori Paneer & Homemade Naan with coriander, spring onion & pickled peppers is between 40 and 55 minutes.
How many servings does Tandoori Paneer & Homemade Naan provide?
4 servings
What are the main ingredients in Tandoori Paneer & Homemade Naan?
Coconut Milk, Fresh Coriander, Garlic Clove, Garlic Cloves, Jasmine Rice, Low Fat Plain Yoghurt, Low Fat Yoghurt Plain, NOMU Tandoori Rub, Paneer Cheese, Pickled Bell Peppers, Red Onion, Red Onions, Salad Leaves, Self-raising Flour, Spring Onion, Spring Onions, Vegetable Stock
What is the nutritional information of Tandoori Paneer & Homemade Naan?
Calories: 1184, Carbs: 125 grams, Fat: grams, Protein: 40.1 grams, Sugar: 13.8 grams, Salt: 2306 grams
How do I prepare Tandoori Paneer & Homemade Naan?
SERIOUSLY, DOUGH…: In a bowl, add the flour and the yoghurt and mix until fully combined. Tip out onto a floured surface and knead until a dough forms. Add a splash of milk if it's too dry. Cover and set aside. GARLIC GOODNESS: Place a pan over a medium-high heat with 40g of butter. Once melted, add the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Remove from the pan on completion. ROLL IT OUT: Divide the dough into 4 balls. On a floured surface, use a floured rolling pin or a bottle to roll out each ball into a flatbread, about 3mm thick. Return the pan, wiped down, to a high heat. When hot, add a flatbread and cook for 2-3 minutes per side, until slightly charred and puffed up. Remove from the pan and drizzle over some of the garlic butter. Repeat with the remaining flatbreads. Cover with a tea towel to keep warm until serving. PERFECTION!: Pile up a delicious helping of the paneer and rice. Top with the pickled peppers. Make a bed of the rinsed salad leaves and top with the garlicy flatbreads. Sprinkle over the chopped coriander and spring onion greens and dive in! CURRY UP!: Preheat the oven to 200°C. Gently toss the paneer cubes with a drizzle of oil and ½ the rub. In an ovenproof dish, place the rinsed rice, the spring onion whites, the onion wedges, the stock, the remaining rub and the coconut milk. Mix until fully combined and spread out in a single layer. Top with the paneer cubes in a single layer. Pop in the hot oven and roast for 15-20 minutes until the rice is fully cooked and the paneer is golden.
What should be prepared from my kitchen to make Tandoori Paneer & Homemade Naan?
Coconut Milk, Fresh Coriander, Garlic Clove, Garlic Cloves, Jasmine Rice, Low Fat Plain Yoghurt, Low Fat Yoghurt Plain, NOMU Tandoori Rub, Paneer Cheese, Pickled Bell Peppers, Red Onion, Red Onions, Salad Leaves, Self-raising Flour, Spring Onion, Spring Onions, Vegetable Stock
How many calories does Tandoori Paneer & Homemade Naan have?
1184 calories
How much fat content does Tandoori Paneer & Homemade Naan have?
grams
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