The Indian Paneer Christmas Naanwich
Fancy some festive fusion? 'Wich granted. You'll pile this shareable naanwich with tandoori paneer and a zingy cranberry and tamarind slaw, before serving with spiced roast potatoes and crispy golden parsnips.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Peel and dice your potatoes into small bite-sized cubes
Add the diced potatoes to one side of a baking tray (or two!) and sprinkle with half your curry powder, season with a pinch of salt and pepper and drizzle with vegetable oil
Give everything a good mix up and put the tray in the oven for an initial 6-8 min
Chop your paneer into bite-sized cubes
Add your ground turmeric, ground smoked paprika and chilli flakes (can't handle the heat? Go easy!) to a large bowl with the remaining curry powder, half your natural yoghurt and a pinch of salt and pepper
Stir it all together – this is your tandoori marinade
Add the chopped paneer to the tandoori marinade and give everything a good mix up – this is your tandoori paneer
After an initial 6-8 min, add the tandoori paneer to the other side of the baking tray[s]
Return the tray[s] to the oven and cook for a further 10-12 min or until golden and soft
While everything's in the oven, top, tail and grate your carrot[s]
Combine your cranberry sauce, tamarind paste and the grated carrot in a bowl – this is your tamarind & cranberry slaw
Chop your coriander finely, including the stalks (save some leaves for garnish!)
Peel your parsnip[s], then continue to peel lengths until you end up with a pile of parsnip ribbons
Once the golden tandoori paneer is cooked, transfer it to a clean chopping board and reserve the tray
Add the parsnip ribbons to the reserved tray and return it to the oven for 5 min further or until both the potatoes and parsnips are golden and crispy
Put the plain naan[s] in the oven for 3 min or until warmed through
Spread the remaining natural yoghurt over 1[2] naan[s], then top with the tamarind & cranberry slaw and the golden tandoori paneer
Sprinkle over the chopped coriander and top with the remaining naan[s] – this is your Indian paneer Christmas naanwich
To serve, cut each naanwich into 4 and garnish with the reserved coriander leaves and crispy parsnip ribbons
Serve with the spiced roast potatoes to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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