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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R125.48
for 4 servings · R31.37 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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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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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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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Naan Breads needs 8Heat & Eat Plain Naan Breads 2 pk R46.99 · whole pack (size can't be divided)R46.99
Not in the Woolies basket — source these elsewhere:
- Mrs Balls Chutney
- NOMU Indian Rub
- Paneer Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Mrs. Balls Chutney, Naan Bread, NOMU Indian Rub, Paneer Cheese, Red Onion, Spinach, Tomato, Yoghurt
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. 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. 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 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. 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-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!
What should be prepared from my kitchen to make Tandoori Paneer Naan-wich?
Cucumber, Fresh Coriander, Mrs. Balls Chutney, Naan Bread, NOMU Indian Rub, Paneer Cheese, Red Onion, Spinach, Tomato, Yoghurt
How many calories does Tandoori Paneer Naan-wich have?
730 calories
How much fat content does Tandoori Paneer Naan-wich have?
grams