North Indian Kadai Paneer and Garlic-Butter Naan
with Sweet Peppers, Spinach and Coconut- Milk
- Soy
- Wheat
- Egg
- Sesame
- Mustard
- Sulphites
- Wheat
- Crustaceans
- Fish
- Soy
- Gluten
- May contain traces of allergens
- Milk
- Triticale
- Tree nuts
- Peanuts
Ingredients: Paneer (milk) (pasteurized milk, condensed whey, citric acid) • Coconut milk (coconut extract, water) • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Sweet bell pepper • Tikka curry sauce (milk) (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Red onion • Spinach • Garlic • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide).
Ingredients
300 g
Paneer Cheese
(Contains: Milk)
1 unit(s)
Sweet Bell Pepper
½ unit(s)
Red Onion
2 unit(s)
Garlic, cloves
½ cup
Tikka Sauce
(Contains: Milk May be present: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)
6 g
Dal Spice Blend
(May be present: Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
56 g
Baby Spinach
1 unit(s)
Coconut Milk
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
Not included in your delivery
0.06 tsp
Pepper*
0.13 tsp
Salt*
¼ tsp
Sugar*
3 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut half the onion into 1/2-inch pieces (use whole for 4 servings.)
- Peel, then mince or grate garlic.
- Cut paneer into 1/2-inch cubes. Season with salt and pepper.
- Roughly chop spinach.
- To a small bowl, add 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) garlic. Microwave for 1 min, until melted. Set aside. (NOTE: This is your garlic butter.)
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 2 tbsp butter, then swirl the pan to melt.
- Add paneer. (NOTE: Don't crowd the pan; cook paneer in 2 batches for 4 servings, using 2 tbsp butter per batch.)
- Pan-fry for 5-6 min, turning cubes occasionally, until crispy and golden all over.
- Using a slotted spoon, transfer to a plate and set aside.
- Reduce heat to medium. To the same pan, add onions and peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Add Dal Spice Blend and remaining garlic. Cook for 1-2 min, stirring often, until fragrant.
- To the pan with veggies, add tikka sauce, coconut milk and 1/4 tsp (1/2 tsp) sugar. Reduce heat to medium-low. Cook for 5-7 min, stirring occasionally, until sauce thickens slightly.
- Remove the pan from heat. Add paneer and spinach. Stir for 1 min, until paneer is coated and spinach wilts.
- Season with salt.
- Meanwhile, on an unlined baking sheet, arrange naan. (NOTE: For 4 servings, use 2 baking sheets.)
- Broil naan in the middle of the oven for 1-2 min, until softened. (NOTE: For 4 servings, broil one sheet at a time.) (TIP: Keep an eye on them so they don't burn!)
- Carefully flip naan, then brush with garlic butter (from step 1). Broil in the middle of the oven for 1-2 min, until toasted.
- Carefully cut or tear naan into pieces.
- Divide the kadai paneer between bowls.
- Serve naan on the side.
