Garam masala paneer & broccoli traybake with green yogurt
For the green sauce
Ingredients · Servings 2
- 1 tbsp garam masala
- ½ tsp turmeric
- 1 lemon
- 2 tbsp olive oil
- 3 tbsp mango chutney
- thumb-sized piece of ginger
- 1 garlic clove
- 200g block paneer
- 1 small head or ½ large broccoli
- 400g can chickpeas
- 2 tbsp roasted cashews
- 150g yogurt
- small bunch of coriander
- 1 green chilli
Method · 45 min
- Heat the oven to 200C/fan 180C/gas 6. Put the garam masala and turmeric in a large mixing bowl. Squeeze over ½ the lemon, then add the olive oil and mango chutney. Grate over the ginger and garlic, season and whisk together.
- Cut the paneer into 2cm cubes and break the broccoli into small florets, chopping the stalk into small cubes. Tip into the bowl of marinade along with the drained chickpeas, and toss well until everything is coated. Tip onto a shallow roasting tray and spread out evenly. Roast for 20-25 mins until the broccoli in tender and the paneer is turning golden.
- For the green sauce, put the yogurt in a small blender or use a hand blender and a jug. Roughly chop the coriander (leaving some for garnish) and chilli, then add to the yogurt along with a pinch of salt. If the yogurt is thick, add a splash of water and a squeeze of lemon juice. Blend until smooth, then spoon over the traybake. Scatter over the reserved coriander and cashews to serve.
kcal846
fat50g
saturates20g
carbs46g
sugars20g
fibre13g
protein48g
salt0.99g
