Spiced Paneer and Pepper Traybake
Cubes of paneer and sweet peppers roast in a yoghurt and garam masala marinade until charred at the edges.
- Time45 min
- LevelEasy
- Costabout £1.68 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the yoghurt, garam masala, turmeric, cumin, ginger, garlic, half the oil and half the lemon juice in a large bowl.
- 2
Add the paneer, peppers and onion and stir until everything is coated. Leave for 10 minutes.
10 min - 3
Heat the oven to 220°C (200°C fan). Spread everything over a large lined tray in one layer and drizzle over the remaining oil.
- 4
Roast for 25 minutes, turning once, until the paneer is golden and the vegetable edges are charred.
25 min - 5
Meanwhile, cook the rice in boiling water for 10 to 12 minutes and drain.
11 min - 6
Squeeze over the remaining lemon juice, scatter with coriander and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.