Paneer Naan with Spiced Tomato Chutney

Ingredients

In this adaptation of Paneer Naan to Southern African cuisine, the traditional Indian spices are replaced with a blend of Southern African spices to infuse the dish with a unique flavor profile. The original Indian naan is stuffed with paneer and spices, while the Southern African version incorporates local herbs and spices to enhance the taste. Additionally, the traditional Indian accompaniments are replaced with a tangy tomato chutney to add a refreshing element to the dish. We alse have the original recipe for Paneer naan, so you can check it out.

• For the Paneer Naan: For the Paneer Naan:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (200g) crumbled paneer 1 cup (200g) crumbled paneer
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• For the Spiced Tomato Chutney: For the Spiced Tomato Chutney:
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, and salt for the naan. Gradually add the yogurt and vegetable oil, and mix until a soft dough forms. Knead the dough for about 5 minutes until smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In the meantime, prepare the paneer filling. Heat a tablespoon of oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown. Add the crumbled paneer, ground cumin, ground coriander, turmeric powder, and paprika. Cook for 2-3 minutes until the spices are well incorporated. Remove from heat and set aside.
3. 3.
   To make the spiced tomato chutney, heat a tablespoon of oil in a separate pan. Add the chopped onion and minced garlic, and sauté until translucent. Add the diced tomatoes, ground cumin, ground coriander, chili powder, sugar, and salt. Cook over medium heat for 10-15 minutes until the tomatoes are soft and the flavors are well combined. Remove from heat and let it cool.
4. 4.
   Divide the naan dough into small balls. Take one ball and flatten it with your hands. Place a spoonful of the paneer filling in the center and fold the edges to seal it. Roll it gently into a flatbread shape.
5. 5.
   Heat a non-stick pan or griddle over medium heat. Place the stuffed naan on the pan and cook for 2-3 minutes on each side until golden brown and slightly crispy. Repeat the process with the remaining dough and filling.
6. 6.
   Serve the paneer naan hot, garnished with fresh cilantro. Accompany it with the spiced tomato chutney on the side.

Treat your ingredients with care...

• Paneer — Make sure to crumble the paneer into small pieces to ensure even distribution of flavors throughout the naan.
• Fresh cilantro — Use fresh cilantro for garnishing as it adds a vibrant and aromatic touch to the dish.
• Tomatoes — Choose ripe and juicy tomatoes for the chutney to achieve a balanced tangy flavor.

Tips & Tricks

• If you prefer a spicier naan, add a pinch of cayenne pepper to the paneer filling.
• For a softer naan, brush the cooked bread with melted butter before serving.
• Experiment with different herbs and spices in the paneer filling to customize the flavors to your liking.
• The spiced tomato chutney can be made in advance and stored in the refrigerator for up to a week.
• Serve the paneer naan as a main course with a side of mixed greens or as an appetizer at a dinner party.

Serving advice

Serve the Paneer Naan hot, straight from the pan, to enjoy the crispy exterior and the gooey paneer filling. Accompany it with a generous portion of spiced tomato chutney for a burst of tangy flavors. This dish is perfect for sharing with friends and family, and can be enjoyed as a main course or as a delightful appetizer.

Presentation advice

Arrange the Paneer Naan on a platter, garnished with fresh cilantro leaves. Place a bowl of spiced tomato chutney in the center for dipping. The vibrant colors of the naan and the chutney will create an inviting and appetizing presentation. Serve with a side of mixed greens or a refreshing cucumber salad to complete the meal.