Paneer with Green Peas & Naan

Name: Paneer with Green Peas & Naan in a spiced gravy
Total time: 10 min
Yield: 2
Cuisine: Indian
Ingredients: 200 grams Paneer; 2 unit(s) Naan; 2 sachet(s) Ground Cumin; 65 grams Creme Fraiche; 1 unit(s) Onion; 1 pack(s) Passata; 120 grams Peas; 1 sachet(s) Dried Chilli Flakes; 1 sachet(s) Rogan Josh Curry Paste; 1 sachet(s) Honey; to taste Salt; to taste Pepper; to taste Oil; to taste Water; ½ tsp Sugar

in a spiced gravy

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Tags:

Veggie

•Family Friendly

•Spicy

•Super Quick

•Quick Prep

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

200 grams

Paneer

(Contains: Milk)

2 unit(s)

Naan

(Contains: Wheat, Milk)

2 sachet(s)

Ground Cumin

65 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Onion

1 pack(s)

Passata

120 grams

Peas

1 sachet(s)

Dried Chilli Flakes

1 sachet(s)

Rogan Josh Curry Paste

1 sachet(s)

Honey

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

½ tsp

Sugar

Nutrition Values

Energy (kJ)3807 kJ

Energy (kcal)910 kcal

Fat36.5 g

of which saturates20.1 g

Carbohydrate97.6 g

of which sugars27 g

Dietary Fiber7.9 g

Protein41.4 g

Cholesterol0 mg

Salt4.54 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking Steps

Preheat your oven to 220°C/200°C fan/gas mark 7. You can use a toaster for the naan if you'd like or warm it in a pan.

Halve, peel and chop the onion into small pieces.

Place a large pan over high heat with a drizzle of oil.
Add the onion to the pan and fry until softened stirring occasionally, 2-3 mins. Season with salt and pepper.

Chop the paneer into 2cm cubes.

Add the cumin, chlli flakes (use less if you don't like the spice) passata, creme fraiche, peas, paneer, roganjosh paste and 1/2 tsp sugar (per 2P) to the pan. Cover and cook for 4-5 mins. Stir through the honey in then end. Add a splash of water if required to loosen the sauce. Season to taste with salt, pepper and sugar.

Meanwhile, place naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Divide the paneer with green peas between bowls and serve the warm naan alongside.