Naan bread
Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
Sticky paneer mango naans with herby yogurt
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 115g paneer
- 1 tbsp mango chutney
- 1 tsp curry paste(we used madras)
- 1 limejuiced
- 85g red cabbagefinely chopped
- 1 carrotfinely shredded
- 85g natural yogurt
- handful of corianderleaves picked and finely chopped
- handful of mintleaves picked and finely chopped, keep a few mint leaves whole to serve
- ¼ small garlic clovecrushed
- 1 large naan
Nutrition: Per serving
- kcal1023
- fat44g
- saturates21g
- carbs101g
- sugars28g
- fibre11ghigh
- protein50g
- salt2.4g
Method
step 1
Cut the paneer into six cubes. Mix the mango chutney with the curry paste and a squeeze of lime juice in a bowl, and carefully toss the paneer in the sauce to coat, being careful not to break the pieces up. Leave to soak up the flavours while you prepare the veg and herby yogurt.
step 2
Mix the cabbage and carrot with the remaining lime juice and a pinch of salt. Heat the grill to high and put the paneer on a baking tray lined with foil. Spoon over any mango curry sauce left in the bowl.
step 3
Mix the yogurt, herbs and garlic in a bowl or whizz in a small food processor. Grill the paneer for 5 mins until starting to char at the edges, and warm the naan on the shelf below.
step 4
To serve, spread the herby yogurt over the naan, top with the salad, paneer and the whole mint leaves
