Tandoori Paneer Naan

Ingredients

  • Gluten Free

  • Dairy Free

  • Vegan Friendly

Serves 4-6

 

2 x 226g packets of paneer cheese

250g Greek yogurt

2-4 tbs tandoori paste each brand varies in strength

1 tsp sea salt

½ tsp freshly ground black pepper

1 tbs light oil

 

Red Cabbage

¼ red cabbage finely sliced

Juice 1 lemon

½ tsp sea salt

 

To Serve

4-6 BFree Naan Breads

Extra Greek yogurt

Mango chutney

Fresh soft herbs, coriander, mint

Lime wedges

½ cucumber de seeded and diced

Sliced chilli (optional)

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Method

1

In a medium bowl add the yogurt, tandoori spice paste, salt and pepper, stir to combine.

2

Chop the paneer into approx. 1 inch cubes and add these to the yogurt mix, stir gentle to combine and set aside.

3

Pre heat the oven to 180C fan, line a baking tray

4

Divide the Paneer onto 4-6 skewers and place on the baking tray, drizzle with the oil and place in the pre heated oven for approx 40 minutes. Turn the skewers once or twice.

5

Whilst the paneer is cooking, add the finely sliced red cabbage, lemon, and salt to a bowl and stir to combine, set aside.

6

Prep your other accompaniments; herbs, lime wedges, mango chutney, cucumber, and warm the naan as per packet instructions. Keep them warm by wrapping in foil and placing in a warm oven.

7

Serve the naan and skewers on a platter along with the serving suggestions, and tuck in!

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