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Paneer traybake recipe

Paneer traybake recipe

14 ratings

Created by The Tesco Real Food team

This colourful paneer traybake is packed with veggies and full of Indian-inspired flavours. It tastes even better with warm flatbreads and raita on the side. See method

  • Serves 4
  • Takes 45 mins
  • 670 calories / serving
  • Vegetarian

Ingredients

  • 1 red onion, finely sliced​
  • 1 lemon, juiced
  • pinch of sugar
  • 400g paneer, cut into 2cm cubes
  • 2 peppers, deseeded and sliced
  • 300g cherry tomatoes
  • 3 garlic cloves, crushed
  • 2cm piece ginger, finely grated
  • 1 tsp ground cumin
  • 2 tsp mild curry powder
  • 1 tbsp vegetable oil
  • 75g mango chutney
  • 150g Greek yogurt
  • ¼ cucumber, grated and squeezed
  • 15g fresh mint, leaves chopped, plus a few extra sprigs to serve [herb packs are 30g]
  • 10g fresh coriander, leaves and stalks finely chopped
  • pinch of garam masala
  • 4 Greek-style flatbreads
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2810kj
    670kcal     34%

  • Fat

    29g 42%

  • Saturates

    14g 71%

  • Sugars

    25g 28%

  • Salt

    2.7g 44%

of the reference intake
Carbohydrate 69g Protein 28.4g Fibre 7.8g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the onion in a bowl with the lemon juice and the sugar. Add a pinch of salt, then stir to coat the onion.
  2. Put the paneer, peppers, tomatoes, 2 of the garlic cloves, the ginger, cumin, curry powder, vegetable oil and mango chutney in a mixing bowl. Add seasoning to taste and stir to coat. Transfer to a large roasting tin and spread out into an even layer. Bake in the oven for 30 mins, turning the paneer and veg halfway, until the paneer is golden and the vegetables are tender.
  3. Stir the Greek yogurt, remaining garlic, cucumber and herbs together in a bowl and add 2 tsp of the lemon juice from the red onions. Season to taste and sprinkle over the garam masala.
  4. Place the flatbreads on a baking tray and warm for 5 mins in the residual heat of the oven. Divide the traybake between plates and top with the pickled onions and a few extra mint leaves. Serve with the flatbreads and raita.

Tip: Any remaining pickled onions can be kept in the fridge for up to 3 days.

See more Vegetarian recipes

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