eCook Meal
Tandoori Paneer & Homemade Naan
with coriander, spring onion & pickled peppers
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R217.50
for 4 servings · R54.37 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Self-raising Flour needs 400 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Coconut Milk needs 800 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 2.0× packsR79.98
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Paneer Cheese
- Pickled Bell Peppers
- NOMU Tandoori Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Jasmine Rice, NOMU Tandoori Rub, Paneer Cheese, Pickled Bell Peppers, Red Onion, Salad Leaves, Self-raising Flour, Spring Onion, Vegetable Stock, Yoghurt
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?
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. 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.
What should be prepared from my kitchen to make Tandoori Paneer & Homemade Naan?
Coconut Milk, Fresh Coriander, Garlic, Jasmine Rice, NOMU Tandoori Rub, Paneer Cheese, Pickled Bell Peppers, Red Onion, Salad Leaves, Self-raising Flour, Spring Onion, Vegetable Stock, Yoghurt
How many calories does Tandoori Paneer & Homemade Naan have?
1184 calories
How much fat content does Tandoori Paneer & Homemade Naan have?
grams