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Sticky paneer mango naans with herby yogurt on a plate

Sticky paneer mango naans with herby yogurt

A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

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
Nutrition: Per serving
HighlightNutrientUnit
kcal1023
fat44g
saturates21g
carbs101g
sugars28g
high infibre11g
protein50g
salt2.4g
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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

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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Overall rating

A star rating of 4.8 out of 5.4 ratings
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