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From @Good Food

Garam Masala Paneer & Broccoli Traybake with Green Yogurt

40 min · Serves 4

40 mintotal
15 minhands on
8steps
4servings

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Ingredients

For the traybake

  • 225 g paneer, cut into bite-sized cubes
  • 1 head broccoli, broken into florets
  • 400 g can chickpeas, drained and rinsed
  • 50 g cashews
  • 2 tbsp garam masala
  • 1 tsp ground turmeric
  • 2 tbsp vegetable oil
  • 2 tbsp mango chutney
  • Salt, to taste

For the green yogurt

  • 150 g plain yogurt
  • 1 small bunch fresh coriander
  • 1 green chilli, deseeded if you prefer less heat
  • Juice of 1/2 lime

To serve

  • Fresh coriander leaves

Method

For the traybake

  1. Heat the oven to 400°F (200°C).

  2. In a large bowl, whisk together the garam masala, turmeric, vegetable oil, mango chutney, and a pinch of salt.

  3. Add the paneer cubes, broccoli florets, chickpeas, and cashews to the bowl and toss well to coat everything in the spiced mango mixture.

  4. Transfer the mixture to a large baking dish or baking sheet and spread out in an even layer.

  5. Bake for 20–25 minutes until the paneer is golden and the broccoli is tender and slightly charred at the edges.

    Then 20 min of waiting

For the green yogurt

  1. Add the plain yogurt, fresh coriander, green chilli, and lime juice to a food processor or blender.

  2. Blend until smooth and bright green.

To serve

  1. Drizzle the green yogurt sauce over the hot traybake and scatter over extra coriander leaves to serve. Serve: at once

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