Tandoori Paneer Naan
Taste the authentic flavours of India with our Tandoori Paneer Naan. A delightful blend of spiced paneer and Greek yogurt, served with BFree Naan Bread
Paneer Skewers
- 2 × 226 g packets paneer
- 250 g Greek yoghurt
- 2–4 tablespoons tandoori paste
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon light oil
Red Cabbage
- 1/4 red cabbage, finely sliced
- Juice of 1 lemon
- 1/2 teaspoon sea salt
To Serve
- 4–6 BFree Naan Breads
- Extra Greek yoghurt
- Mango chutney
- Fresh coriander and mint
- Lime wedges
- 1/2 cucumber, deseeded and diced
- Sliced chilli (optional)
All ingredients shown in metric. Imperial measurements shown on right for reference.
Preparation
20
minutes
Cooking
40
minutes
Method
In a medium bowl, combine the yoghurt, tandoori spice paste, salt and black pepper. Cut the paneer into 1-inch cubes, add to the yoghurt mixture and stir gently to coat. Set aside to marinate.
Preheat the oven to 180°C and line a baking tray with parchment paper. Thread the paneer onto 4–6 skewers, drizzle with the oil and bake for about 40 minutes, turning the skewers once or twice during cooking.
Meanwhile, combine the finely sliced red cabbage, lemon juice and a pinch of salt in a bowl. Toss well and set aside.
Prepare the remaining accompaniments, including the herbs, lime wedges, mango chutney and cucumber. Warm the naan according to the packet instructions and keep warm until ready to serve.
Serve the paneer skewers with the warm naan, red cabbage salad and your chosen accompaniments. Enjoy immediately
Nutritional & Dietary
Dairy Free
Gluten Free
Wheat Free
Nut Free
Celery Free
Crustacean Free
Egg Free
Fish Free
Lupin Free
Molluscs Free
Oat Free
Peanut Free
Soya Free
Sulphite Free
Stone Baked Naan Bread
As used in this recipe
