What do you get when you mix together delicious tandoori-spiced paneer cheese with warm naan bread? A naan-wich! Packed with spicy cheese, chutney, tomato, red onion and a fresh coriander yoghurt, you’ll never look at sandwiches the same again!
Tandoori Paneer Naan-wich
Tandoori Paneer Naan-wich
with coriander yoghurt & chutney
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cucumber
- Fresh Coriander
- Low Fat Plain Yoghurt
- Mrs. Balls Chutney
- Naan Bread
- Naan Breads
- NOMU Indian Rub
- Paneer Cheese
- Red Onion
- Red Onions
- Spinach
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
CHUTNEY CARAMEL ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced onion and fry for 7-9 minutes until browned and caramelised, shifting occasionally. At the halfway mark, add the chutney to caramelise it further. Remove from the heat on completion, cover to keep warm, and set aside.
SAMBAL & SAUTÉ
In a bowl, combine the diced Tomato, the diced Cucumber, ½ the chopped coriander, a drizzle of oil, and seasoning. Set aside. Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the shredded Spinach and sauté for 3-4 minutes until wilted, shifting occasionally. Remove from the pan on completion, cover to keep warm, and season to taste.
CORIANDER YOGHURT
Return the pan, wiped down, to a medium heat. When hot, dry toast ¾ of the rub for 1-2 minutes. Place in a bowl along with the remaining coriander, the yoghurt, and seasoning. Mix until fully combined.
PANEER PARTY
In a bowl, toss the paneer cubes with a drizzle of oil and the remaining rub. Return the pan to a medium heat with a drizzle of oil. When hot, add the coated paneer and fry for 1-2 minutes per side until golden. On completion, remove from the pan and drain on paper towel.
NAAN MOMENT
Return the pan, wiped down if necessary, to a medium-high heat. Once hot, add the Naan Bread and heat for 30-60 seconds per side until warm. Repeat with the remaining naan bread.
NAAN-WHICH TIME!
Time to assemble your naan-wich! Lay down a Naan Bread and load on the wilted Spinach, the spiced paneer, the chutney onions and the Cucumber-Tomato sambal. Dollop over the coriander yoghurt and top with the remaining naan. Enjoy, Chef!
Red Onion - 1
Mrs Balls Chutney - 25ml
Tomato - 1
Cucumber - 50g
Fresh Coriander - 4g
Spinach - 50g
NOMU Indian Rub - 20ml
Low Fat Plain Yoghurt - 30ml
Paneer Cheese - 100g
Naan Breads - 2
CHUTNEY CARAMEL ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced onion and fry for 7-9 minutes until browned and caramelised, shifting occasionally. At the halfway mark, add the chutney to caramelise it further. Remove from the heat on completion, cover to keep warm, and set aside.
SAMBAL & SAUTÉ
In a bowl, combine the diced Tomato, the diced Cucumber, ½ the chopped coriander, a drizzle of oil, and seasoning. Set aside. Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the shredded Spinach and sauté for 3-4 minutes until wilted, shifting occasionally. Remove from the pan on completion, cover to keep warm, and season to taste.
CORIANDER YOGHURT
Return the pan, wiped down, to a medium heat. When hot, dry toast ¾ of the rub for 1-2 minutes. Place in a bowl along with the remaining coriander, the yoghurt, and seasoning. Mix until fully combined.
PANEER PARTY
In a bowl, toss the paneer cubes with a drizzle of oil and the remaining rub. Return the pan to a medium heat with a drizzle of oil. When hot, add the coated paneer and fry for 1-2 minutes per side until golden. On completion, remove from the pan and drain on paper towel.
NAAN MOMENT
Return the pan, wiped down if necessary, to a medium-high heat. Once hot, add a Naan Bread and heat for 30-60 seconds per side until warm. Repeat with the remaining Naan Breads.
NAAN-WHICH TIME!
Time to assemble your naan-wich! Lay down a Naan Bread and load on the wilted Spinach, the spiced paneer, the chutney onions and the Cucumber-Tomato sambal. Dollop over the coriander yoghurt and top with the remaining naan. Enjoy, Chef!
Red Onion - 1
Mrs Balls Chutney - 45ml
Tomato - 1
Cucumber - 100g
Fresh Coriander - 8g
Spinach - 100g
NOMU Indian Rub - 40ml
Low Fat Plain Yoghurt - 60ml
Paneer Cheese - 200g
Naan Bread - 1
CHUTNEY CARAMEL ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced onion and fry for 9-12 minutes until browned and caramelised, shifting occasionally. At the halfway mark, add the chutney to caramelise it further. Remove from the heat on completion, cover to keep warm, and set aside.
SAMBAL & SAUTÉ
In a bowl, combine the diced Tomato, the diced Cucumber, ½ the chopped coriander, a drizzle of oil, and seasoning. Set aside. Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the shredded Spinach and sauté for 4-5 minutes until wilted, shifting occasionally. Remove from the pan on completion, cover to keep warm, and season to taste.
CORIANDER YOGHURT
Return the pan, wiped down, to a medium heat. When hot, dry toast ¾ of the rub for 1-2 minutes. Place in a bowl along with the remaining coriander, the yoghurt, and seasoning. Mix until fully combined.
PANEER PARTY
In a bowl, toss the paneer cubes with a drizzle of oil and the remaining rub. Return the pan to a medium heat with a drizzle of oil. When hot, add the coated paneer and fry for 1-2 minutes per side until golden. You may need to do this step in batches. On completion, remove from the pan and drain on paper towel.
NAAN MOMENT
Return the pan, wiped down if necessary, to a medium-high heat. Once hot, add a Naan Bread and heat for 30-60 seconds per side until warm. Repeat with the remaining Naan Breads.
NAAN-WHICH TIME!
Time to assemble your naan-wich! Lay down a Naan Bread and load on the wilted Spinach, the spiced paneer, the chutney onions and the Cucumber-Tomato sambal. Dollop over the coriander yoghurt and top with the remaining naan. Enjoy, Chef!
Red Onions - 2
Mrs Balls Chutney - 60ml
Tomatoes - 2
Cucumber - 150g
Fresh Coriander - 12g
Spinach - 150g
NOMU Indian Rub - 60ml
Low Fat Plain Yoghurt - 85ml
Paneer Cheese - 300g
Naan Breads - 6
CHUTNEY CARAMEL ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced onion and fry for 9-12 minutes until browned and caramelised, shifting occasionally. At the halfway mark, add the chutney to caramelise it further. Remove from the heat on completion, cover to keep warm, and set aside.
SAMBAL & SAUTÉ
In a bowl, combine the diced Tomato, the diced Cucumber, ½ the chopped coriander, a drizzle of oil, and seasoning. Set aside. Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the shredded Spinach and sauté for 4-5 minutes until wilted, shifting occasionally. Remove from the pan on completion, cover to keep warm, and season to taste.
CORIANDER YOGHURT
Return the pan, wiped down, to a medium heat. When hot, dry toast ¾ of the rub for 1-2 minutes. Place in a bowl along with the remaining coriander, the yoghurt, and seasoning. Mix until fully combined.
PANEER PARTY
In a bowl, toss the paneer cubes with a drizzle of oil and the remaining rub. Return the pan to a medium heat with a drizzle of oil. When hot, add the coated paneer and fry for 1-2 minutes per side until golden. You may need to do this step in batches. On completion, remove from the pan and drain on paper towel.
NAAN MOMENT
Return the pan, wiped down if necessary, to a medium-high heat. Once hot, add a Naan Bread and heat for 30-60 seconds per side until warm. Repeat with the remaining Naan Breads.
NAAN-WHICH TIME!
Time to assemble your naan-wich! Lay down a Naan Bread and load on the wilted Spinach, the spiced paneer, the chutney onions and the Cucumber-Tomato sambal. Dollop over the coriander yoghurt and top with the remaining naan. Enjoy, Chef!
Red Onions - 2
Mrs Balls Chutney - 85ml
Tomatoes - 2
Cucumber - 200g
Fresh Coriander - 15g
Spinach - 200g
NOMU Indian Rub - 80ml
Low Fat Plain Yoghurt - 125ml
Paneer Cheese - 400g
Naan Breads - 8
Frequently Asked Questions
What is the preparation time for Tandoori Paneer Naan-wich?
The preparation time for Tandoori Paneer Naan-wich with coriander yoghurt & chutney is between 15 and 30 minutes.
What is the total time required to make Tandoori Paneer Naan-wich with coriander yoghurt & chutney?
The total time required to make Tandoori Paneer Naan-wich with coriander yoghurt & chutney is between 35 and 50 minutes.
How many servings does Tandoori Paneer Naan-wich provide?
4 servings
What are the main ingredients in Tandoori Paneer Naan-wich?
Cucumber, Fresh Coriander, Low Fat Plain Yoghurt, Mrs. Balls Chutney, Naan Bread, Naan Breads, NOMU Indian Rub, Paneer Cheese, Red Onion, Red Onions, Spinach, Tomato, Tomatoes
What is the nutritional information of Tandoori Paneer Naan-wich?
Calories: 730, Carbs: 75 grams, Fat: grams, Protein: 38 grams, Sugar: 25.7 grams, Salt: 1809 grams
How do I prepare Tandoori Paneer Naan-wich?
CHUTNEY CARAMEL ONIONS: Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced onion and fry for 7-9 minutes until browned and caramelised, shifting occasionally. At the halfway mark, add the chutney to caramelise it further. Remove from the heat on completion, cover to keep warm, and set aside. SAMBAL & SAUTÉ: In a bowl, combine the diced tomato, the diced cucumber, ½ the chopped coriander, a drizzle of oil, and seasoning. Set aside. Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the shredded spinach and sauté for 3-4 minutes until wilted, shifting occasionally. Remove from the pan on completion, cover to keep warm, and season to taste. NAAN-WHICH TIME!: Time to assemble your naan-wich! Lay down a naan bread and load on the wilted spinach, the spiced paneer, the chutney onions and the cucumber-tomato sambal. Dollop over the coriander yoghurt and top with the remaining naan. Enjoy, Chef! PANEER PARTY: In a bowl, toss the paneer cubes with a drizzle of oil and the remaining rub. Return the pan to a medium heat with a drizzle of oil. When hot, add the coated paneer and fry for 1-2 minutes per side until golden. On completion, remove from the pan and drain on paper towel. NAAN MOMENT: Return the pan, wiped down if necessary, to a medium-high heat. Once hot, add a naan bread and heat for 30-60 seconds per side until warm. Repeat with the remaining naan breads. CORIANDER YOGHURT: Return the pan, wiped down, to a medium heat. When hot, dry toast ¾ of the rub for 1-2 minutes. Place in a bowl along with the remaining coriander, the yoghurt, and seasoning. Mix until fully combined.
What should be prepared from my kitchen to make Tandoori Paneer Naan-wich?
Cucumber, Fresh Coriander, Low Fat Plain Yoghurt, Mrs. Balls Chutney, Naan Bread, Naan Breads, NOMU Indian Rub, Paneer Cheese, Red Onion, Red Onions, Spinach, Tomato, Tomatoes
How many calories does Tandoori Paneer Naan-wich have?
730 calories
How much fat content does Tandoori Paneer Naan-wich have?
grams
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