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Sticky paneer mango naans with herby yogurt

Sticky paneer mango naans with herby yogurt on a plate

Sticky paneer mango naans with herby yogurt

Name: Sticky paneer mango naans with herby yogurt
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Ingredients: 115g paneer; 1 tbsp mango chutney; 1 tsp curry paste (we used madras); 1 lime juiced; 85g red cabbage finely chopped; 1 carrot finely shredded; 85g natural yogurt; handful of coriander leaves picked and finely chopped; handful of mint leaves picked and finely chopped, keep a few mint leaves whole to serve; ¼ small garlic clove crushed; 1 large naan

Cassie Best

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Serves 1

Easy

Prep: 20 mins

Cook: 5 mins

A star rating of 4.9 out of 5.9 ratingsRate

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Cooking solo tonight? Treat yourself to this speedy sticky paneer mango naan with herby yogurt. Easily doubled, it takes just 25 minutes to make

Easily doubled

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

115g paneer
1 tbsp mango chutney
1 tsp curry paste

(we used madras)
1 lime

juiced
85g red cabbage

finely chopped
1 carrot

finely shredded
85g natural yogurt
handful of coriander

leaves picked and finely chopped
handful of mint

leaves picked and finely chopped, keep a few mint leaves whole to serve
¼ small garlic clove

crushed
1 large naan

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Nutrition: Per serving

kcal1023
fat44g
saturates21g
carbs101g
sugars28g
fibre11g

high
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

Recipe from Good Food magazine, October 2021

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A star rating of 4.9 out of 5.9 ratings

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