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Spiced Paneer, Broccoli & Chickpea Traybake
Have you ever cooked a curry in the oven before? This simple, oven-roasted traybake combines all the ingredients of a mouthwatering paneer curry and turns it into a chunky, one pan roast. A mild Indian cheese, paneer is great at soaking up flavours, so marinating it in a mix of ginger, garlic, turmeric and yogurt turn it into a flavour bomb. Baked with potatoes, broccoli and chickpeas till they're all crisp and tender, it makes a hearty meal. It also keeps really well and is great eaten hot or cold.
Ingredients
- 500g potatoes
- 3 garlic cloves
- A thumb of ginger
- 450g yogurt
- 1 tsp turmeric
- 200g paneer
- A head of broccoli
- 400g tin of chickpeas
- 1 tbsp curry powder
Prep: 20 mins | Cook: 30 mins
Method
1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Scrub the potatoes and slice them into 1cm-thick cubes. Add the potatoes to a large roasting tin. Drizzle over 1 tbsp oil. Season with salt and pepper. Slide the roasting tin into the oven and roast for 15 mins.
2. While the potatoes cook, trim, peel and grate the garlic cloves. Peel and grate the ginger. Scoop half of the garlic and ginger into a wide bowl. Add the yogurt. Dust in the turmeric. Season with salt and pepper and whisk to combine. Slice the paneer into 8 rectangles and add them to the seasoned yogurt marinade. Gently toss the paneer to coat and set to one side.
3. Chop the purple sprouting broccoli into bite-sized chunks. The leaves are edible so they can be left on the stalks. Drain and rinse the chickpeas.
4. When the potatoes have roasted for 15 mins, take the roasting tin out of the oven. Add the purple sprouting broccoli chunks and tumble in the drained chickpeas. Sprinkle over the curry powder and the remaining garlic and ginger. Drizzle over 1 tbsp oil and season with salt and pepper. Toss well to mix.
5. Transfer the marinated paneer from the bowl and place on top of of the veg (keep the rest of the yogurt marinade for later). Slide the roasting tin back into the oven and cook for 15-25 mins till the veg are tender and the paneer slices are lightly charred.
6. Divide the roasted veg and paneer between four warm plates. Drizzle over the remaining spiced yogurt and serve.
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