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A slightly lighter version of my usual Indian take away.
Heat the oven to 190°C (Gas Mark 5 / 375°F).
Place the naan breads on a baking sheet, and spread each with a few tablespoons of the curry sauce, leaving a narrow crust around the edge.
Add the sliced onion and chopped spinach, and then add the chunks of paneer. I also topped mine with a tiny bit more sauce, but you don’t have to.
Bake for 15-20 minutes, until the naan is golden and slightly crispy, and the paneer is just beginning to brown.
Serve immediately, topped with the fresh coriander.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!