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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:MilkMustard

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)

1 tbsp

Indian Spice Mix

(ContainsMustard)

100 g

Greek Yogurt

(ContainsMilk)

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

113 g

Red Onion

1 tsp

Brown Mustard Seeds

(ContainsMustard)

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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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.