with warm naan
While a warm and pillowy naan bread is great for adding a satiating element to a meal, it's also amazing for mopping up every last bit of sauce, something you'll definitely want to do with this gorgeous green pea paneer.
Allergens
Tags
Paneer
200 grams
Naan
2 unit(s)
Ground Cumin
2 sachet(s)
Creme Fraiche
65 grams
Onion
1 unit(s)
Passata
1 pack(s)
Peas
120 grams
Dried Chilli Flakes
1 sachet(s)
Honey
1 sachet(s)
Diced Irish Chicken Breast
260 grams
Korma Curry Paste
1 sachet(s)
Sugar
0.5 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat your oven (for the naan) to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces.
- Place a large pan over high heat with a drizzle of oil.
Add the onion and cumin to the pan and fry until softened, stirring occasionally, 2-3 mins. Season with salt and pepper.
NOTE: Adding chicken? Fry for 6-8 mins before adding the onion to the pan.
- Chop the paneer into 2cm cubes.
- Add the chilli flakes (use less if you don't like spice) passata, creme fraiche, peas, paneer, korma paste and ½ tsp sugar (per 2P) to the pan.
- Cover and cook for 4-5 mins. Stir through the honey in the end.
- Add a splash of water to loosen the sauce if required. Season to taste with salt, pepper and sugar.
- Meanwhile, place naans onto a baking tray.
- Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
- Divide the paneer between bowls.
- Serve the warmed naan alongside.
4452
kJ
Energy (kJ)
1064
kcal
Energy (kcal)
39.2
g
Fat
21
g
of which saturates
99.2
g
Carbohydrate
27.6
g
of which sugars
8
g
Dietary Fiber
72.5
g
Protein
0
mg
Cholesterol
5.35
g
Salt
