This Indian-inspired tray bake combines marinated paneer cheese cubes with roasted red pepper, onion and tomato and mildly spiced, crispy chickpeas. All simply baked in the oven until the paneer and veg are lightly charred – tandoori style! Served with mini coriander naan and a drizzle of mango yoghurt.
Prep Time
40 min
Cuisine
Indian
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2 mini garlic & coriander naans<span class="strong">†</span>
1 can of chickpeas (400g)
Typical Values
per 100g
per serving
Energy
658 kJ 157 kcal
3582 kJ 857 kcal
Fat of which saturates
7.9 g 4.4 g
42.8 g 23.9 g
Carbohydrate of which sugars
12.8 g 4.3 g
69.7 g 23.5 g
Fibre
2.9 g
16 g
Protein
8 g
43.4 g
Salt
0.37 g
1.99 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the paneer into large, bite-sized pieces
Peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
2
Add the chopped garlic, chopped ginger, ground turmeric and curry powder to a large bowl
Combine with 1 tbsp [2 tbsp] of the natural yoghurt (you'll use the rest later!), a drizzle of vegetable oil and a generous pinch of salt – this is your marinade
3
Add the chopped paneer to the marinade and give everything a good old mix up
4
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thick strips
Peel and chop the brownonion[s] into wedges
Chop the tomato[es] into wedges
Drain and rinse the chickpeas
5
Add the chopped onion, pepper, tomato, garam masala, rinsed chickpeas and a generous pinch of salt to a baking tray
Drizzle with vegetable oil and give everything a good mix up
Top with the marinated paneer
Put the tray in the oven for 25-30 min or until everything is cooked through and starting to char
6
Meanwhile, combine the remaining yoghurt with the mango chutney, 1 tbsp [2 tbsp]water and a pinch of salt – this is your mango yoghurt
7
Once everything is cooked through, add the minicoriander naans to a baking tray
Put the tray in the oven for 3-5 min or until warmed through
8
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