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Sheet-Pan Tandoori Paneer

Sheet-Pan Tandoori Paneer

with Roasted Veggies and Tomato Chutney

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There's something so comforting about Indian cuisine. The complex, layered flavours, along with tender rice and flavour-packed chutneys are the stuff of dreams. We've created a fast and simple version of one of our favourites, and we hope you love it as much as we do!

Allergens:Milk/LaitMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Paneer Cheese

(ContainsMilk/Lait)

1 tbsp

Indian Spice

(ContainsMustard/Moutarde)

100 g

Greek Yogurt

(ContainsMilk/Lait)

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

113 g

Red Onion

1 tsp

Brown Mustard Seeds

(ContainsMustard/Moutarde)

160 g

Roma Tomato

7 g

Cilantro

1 unit

Lime

1 tsp

Chili Powder

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories960 kcal
Fat41 g
Saturated Fat26 g
Carbohydrate95 g
Sugar19 g
Dietary Fiber6 g
Protein59 g
Cholesterol5 mg
Sodium700 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F and wash and dry all produce. In Step 3, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a medium pot. Add rice to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

2

While the rice cooks, cut the paneer into 1/2-inch pieces. Core, then cut the pepper into 1/2-inch slices. Cut the onion in half, then peel. Cut half the onion (one whole onion for 4 ppl) into 1/2-inch slices.

3

Whisk the Indian Spice Mix, yogurt and 1/4 tsp chili pepper (dbl for 4 ppl) (NOTE: Reference Heat Guide) together in a medium bowl. Season with salt and pepper. Add the paneer, sliced onions and peppers and toss to combine. Arrange on a parchment-lined baking sheet. Roast, in middle of oven, flipping once halfway through cooking, until veggies are tender-crisp, 18-20 min.

4

Meanwhile, while veggies and panner cook, zest, then juice half the lime (1 lime for 4 ppl). Cut remaining lime into wedges. Cut tomatoes into 1/2-inch cubes. Roughly chop cilantro. Cut the remaining onion into 1/2-inch pieces.

5

Heat a medium non-stick pan over medium heat. When hot, add 1/2 tsp mustard seeds (dbl for 4 ppl). Cook, swirling the pan occasionally, until toasted, 1 min. (TIP: You will hear seeds pop, which means they are toasting!) Add the tomatoes, chopped onions and 1 tbsp sugar (dbl for 4 ppl) to the pan. Cook, stirring often, until saucy, 6-8 min. Remove pan from heat and add the lime juice. Season with salt and pepper.

6

Fluff rice with a fork. Season with salt and stir in the lime zest and half the cilantro. Top with the tandoori paneer and veggies. Sprinkle over remaining cilantro. Dollop over the tomato chutney.