One Tray Curried Paneer Bake With Turmeric Yoghurt & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potato[es] (skins on) into bite-sized pieces

Add the chopped potatoes to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 12-15 min

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Slice your paneer into 2 strips per person

Sprinkle 2/3 of your curry powder (save the rest for later!) over the sliced paneer and rub it into both sides until evenly coated

Season with a pinch of salt and pepper and set aside – these are your curried paneer strips

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Once the potatoes have had an initial 12-15 min, add the pepper strips and your cherry tomatoes to the tray[s]

Sprinkle over the remaining curry powder and give everything a good mix up

Place the curried paneer strips on top of the vegetables

Return the tray[s] to the oven for a further 10-12 min or until the paneer is cooked, the potatoes are crisp and the vegetables have softened – this is your curried paneer tray bake

Whilst everything is cooking, combine your natural yoghurt with your ground turmeric, a small splash of cold water and a pinch of salt in a bowl – this is your turmeric yoghurt

Use this time to clear up, set the table, have a cup of tea or simply chill!