Paneer and mango chutney naans
Method
- 1
1. Preheat the grill to medium and line a baking sheet with foil
- 2
2. Heat the vegetable oil in a frying pan over a medium-high heat. Once hot, add the cumin seeds and fry for 30 seconds until fragrant
- 3
3. Add the grated paneer and spread it out into a thin, even layer. Fry for 3-4 minutes, stirring once or twice, until the paneer begins to turn golden and crisp
- 4
4. Add the chilli flakes, garam masala and turmeric, season with salt and pepper, then toss everything together. Stir-fry for a further 2 minutes then remove from the heat
- 5
5. Meanwhile, place the naans on the baking tray and sprinkle with a little water. Grill for 2-4 minutes until hot through, turning halfway, then remove. Alternatively, you can heat the naans in an oven preheated to 200°C, sprinkling with water as above, for 3-4 minutes, until hot through
- 6
6. Spread 2 tablespoons of mango chutney onto each naan and scatter over the fried paneer mixture
- 7
7. Garnish with sliced red chilli and coriander leaves and serve with lime wedges for squeezing over