Cheese and onion naans recipe
Load shop bought naan breads with spicy paneer and peppers for a delicious Diwali snack. These would also be great for a quick lunchtime fix or midweek dinner idea.
See method- Serves 8
- Takes 35 mins
- 171 calories / serving
- Freezable
- Vegetarian
Ingredients
- 1 tsp oil
- 1 tsp cumin seeds
- 1 red onion, sliced
- 1 tbsp mango chutney
- 1 tsp ground cumin
- 1½ tsp hot chilli powder
- 50g paneer, diced
- 90g Cheddar, grated
- ½ small red pepper, deseeded and diced
- 1 garlic clove, crushed
- 10g fresh coriander, chopped, plus extra to garnish (optional)
- 2 plain naan breads
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 715kJ 171.0kcal
- Fat
- 7g
- Saturates
- 4g
- Salt
- 0.6g
- Sugars
- 4g
of the Reference intake
Carbohydrate 18.7gProtein 6.7gFibre 1.9g
Method
- Heat the oil in a frying pan over a medium heat. Add the cumin seeds and, once sizzling, stir in the onion. Fry for 10-15 mins, stirring occasionally, until the onions have softened. Stir in the mango chutney, then cook for another 10 mins, adding a splash of water if it starts to stick. Set aside to cool slightly, even if making the naans straight away.
- Meanwhile, put half the ground cumin and ½ tsp of the chilli powder in a bowl; add the paneer and toss to coat well. In a separate bowl, mix the Cheddar with the remaining cumin and chilli powder, the red pepper, garlic, chopped coriander and a pinch of salt.
- Preheat the grill to medium-high heat. Put the naan breads on a nonstick baking tray and spread with the caramelised onion mixture, followed by the Cheddar mix, then the paneer. Grill for 5 mins, or until the cheese is melted and golden. Garnish with coriander leaves, if you like, then slice to serve.
- See more Diwali recipes
Freezing and defrosting guidelines
Freeze paneer mixture. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
