Book a delivery
Total number of items in your trolley: 0. Trolley amount:
Jerk-tikka Paneer Naans

By OcadoLife
“This one’s a proper flavour bomb – it mixes that sweet-smoky Jamaican jerk heat, tangy barbecue sauce and fragrant Indian spices for a punchy-but-creamy marinade for the paneer,” says chef Mehak Kansal, author of…
Shop for ingredients

Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

19 total
  • 2 tbsp barbecue sauce
  • 1 tbsp olive oil, plus 1-2 tsp for brushing (optional)
  • 1 tbsp hot curry powder
  • 1 tbsp jerk seasoning
  • 1 tsp smoked paprika
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp salt
  • 1 block of paneer, cubed (approx. 200g)
  • 4 mini naans
  • 2 tbsp Greek yoghurt
  • 2 tbsp mango chutney
  • 1 carrot, grated
  • 2 little gem lettuces, finely shredded
  • 4 tbsp pickled red cabbage
  • ½ mango, diced
  • 25g coriander, leaves picked
  • 1 red chilli, finely sliced
  • 1 lime, cut into wedges

Method

3 steps

  1. Step 1

    Combine the barbecue sauce, 1 tbsp olive oil, hot curry powder, jerk seasoning, smoked paprika, ginger paste, garlic paste and salt in a roasting tin, add the paneer and toss to coat. Leave to marinate for at least 1 hr.

  2. Step 2

    Preheat the oven to 170°C/150°C fan/gas 4. Bake the paneer for 15 mins, giving it a shake halfway, until it’s sticky with crispy edges.

  3. Step 3

    Meanwhile, heat the naans in a pan for 1 min each side, brushing with 1-2 tsp olive oil, if liked. Divide between plates; top with yoghurt, chutney, carrot, lettuce, cabbage and mango, followed by the paneer with any roasting juices. Scatter over the coriander and chilli, and serve with lime wedges.