Paneer and mango chutney naans
Geeta’s Premium Mango Chutney is a classic, versatile accompaniment to so many dishes. Try grating paneer cheese and frying with warming spices until crispy and golden, and serving on top of Geeta’s Handmade Garlic & Coriander Naans spread with mango chutney for a quick, tasty lunch.
Ingredients
Metric
Imperial
- 1 tbsp of vegetable oil
- 1 tsp cumin seeds
- 300g of paneer cheese, coarsely grated
- 1/2 tsp chilli flakes
- 1/2 tsp garam masala
- 1/4 tsp ground turmeric
- 4 Geeta's Handmade Garlic & Coriander Naans
- 8 tbsp of Geeta’s Premium Mango Chutney
- 1 red chilli, deseeded, thinly sliced
- 1/4 bunch of coriander, leaves picked
- 1 lime, cut into wedges, to serve
Method
Preheat the grill to medium and line a baking sheet with foil
Heat the vegetable oil in a frying pan over a medium-high heat. Once hot, add the cumin seeds and fry for 30 seconds until fragrant
- 1 tbsp of vegetable oil
- 1 tsp cumin seeds
Add the grated paneer and spread it out into a thin, even layer. Fry for 3-4 minutes, stirring once or twice, until the paneer begins to turn golden and crisp
- 300g of paneer cheese, coarsely grated
Add the chilli flakes, garam masala and turmeric, season with salt and pepper, then toss everything together. Stir-fry for a further 2 minutes then remove from the heat
- 1/2 tsp chilli flakes
- 1/2 tsp garam masala
- 1/4 tsp ground turmeric
Meanwhile, place the naans on the baking tray and sprinkle with a little water. Grill for 2-4 minutes until hot through, turning halfway, then remove. Alternatively, you can heat the naans in an oven preheated to 200°C, sprinkling with water as above, for 3-4 minutes, until hot through
Spread 2 tablespoons of mango chutney onto each naan and scatter over the fried paneer mixture
- 8 tbsp of Geeta’s Premium Mango Chutney
Garnish with sliced red chilli and coriander leaves and serve with lime wedges for squeezing over
- 1 red chilli, deseeded, thinly sliced
- 1/4 bunch of coriander, leaves picked
- 1 lime, cut into wedges, to serve
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