Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Apricot filling
Naan breads
Charcoal/gas/electric grill
To serve
Utensils
One unperforated aluminium tray or grill tray (approx. 2 l)
How it's done
Apricot filling
Place the apricots and all the other ingredients up to and including the salt in an unperforated grill tray, mix.
Naan breads
Spread butter onto the naan breads.
Charcoal/gas/electric grill
Cover and grill the apricots and tomatoes in the grill tray over/on a medium heat (approx. 200 °C) for approx. 10 mins. Remove the apricot filling from the grill, leave to cool slightly. With the lid down, grill the paneer for approx. 5 mins. on all sides. Grill the naan breads alongside for approx. 1 min. on each side.
To serve
Add the tandoori paste to the apricot filling, mix in the butter, spread over the naan breads and top with the paneer. Roll up the naan breads, tie with kitchen twine if desired.
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