Recipe: Tandoori Mushroom Naans

Makes 2


  • 15ml red wine vinegar
  • 5ml sugar
  • 1 red onion, sliced
  • 2 readymade naan breads
  • 10ml olive oil
  • Salt & milled black pepper
  • 15ml oil
  • 10ml ginger, finely grated
  • 5ml garlic, crushed
  • 250g button mushrooms, thickly sliced
  • 30ml tandoori curry paste
  • 100ml smooth cream cheese
  • 15ml white and/or black toasted sesame seeds
  • a few fresh coriander leaves
  • some lime wedges


  1. Place the vinegar, sugar, and onion slices in a non-metallic bowl. Stir to combine and set aside for 20 minutes
  2. Preheat the oven to 180°C. Place the naan bread on a baking sheet, brush with oil and season with salt and pepper. Bake in the oven for 5-7 minutes.
  3. Meanwhile, heat the balance of the oil in a pan and gently fry the ginger and garlic for 1-2 minutes. Add the mushrooms and fry for 3-4 minutes.
  4. Stir in the tandoori curry paste and cook for 1 minute.
  5. To assemble, spread the cream cheese over the warm naan bases. Drain the onions and scatter over the naans. Top with the mushrooms, sesame seeds, and fresh coriander.
  6. Serve with fresh lime wedges.

This recipe was sponsored by the South African Mushroom Association


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