Naan tandoori 'pizza'
The kick of homemade tandoori paste combined with the mellowness of the paneer makes for a stunning and quick snack.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 4 people
For the tandoori paste
- 1 clove garlic minced
- 1 inch ginger minced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp chilli powder
- 1/4 tsp garam masala
- 1 1/4 tsp paprika
- 1/4 tsp cumin
- 3 tbsp plain yogurt
- 2 medium naan breads
- 1 tbsp vegetable oil
- 75 g paneer cut into small cubes
- 1/2 tsp ground turmeric
- 50 g peas
- 1 pinch salt and pepper
- 10 g coriander roughly chopped
To make the sauce
Preheat the oven to 200C/390F (180C/355F fan). In a small bowl, mix the yogurt, garlic, ginger, salt, pepper, chilli powder, garam masala, cumin and ¼ tsp paprika.
Put the naan bread on a baking tray and spread with the tandoori paste.
Sprinkle over the remaining paprika.To make the topping
Warm the oil in a pan over a medium heat and fry the paneer with the turmeric for 1-2 minutes.
Add the frozen peas and fry for a further 1-2 minutes until cooked through.
Sprinkle the paneer mix evenly over the naan. Season with a pinch of salt and pepper.
Bake in the oven for 12 minutes until the edges of the paneer become golden.
Sprinkle with the fresh coriander. Cut into slices and enjoy!
Calories: 305kcal | Carbohydrates: 35g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 747mg | Potassium: 180mg | Fiber: 2g | Sugar: 4g | Vitamin A: 639IU | Vitamin C: 19mg | Calcium: 182mg | Iron: 2mg