One Tray Tandoori Paneer & Crispy Chickpea Tray Bake

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

Cut your paneer into large, bite-sized pieces

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

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

Add the chopped garlic, chopped ginger, ground turmeric and curry powder to a large bowl

Combine with 1 tbsp [1 1/2 tbsp] [2 tbsp] of your natural yoghurt (you'll use the rest later!), a drizzle of vegetable oil and a generous pinch of salt – this is your marinade

Add the chopped paneer to the marinade and give everything a good old mix up

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

Peel and chop your brown onion[s] into wedges

Chop your tomato[es] into wedges

Drain and rinse your chickpeas

Add the chopped onion, pepper, tomato, garam masala, rinsed chickpeas and a generous pinch of salt to a baking tray

Drizzle with vegetable oil and give everything a good mix up

Top with the marinated paneer

Put the tray in the oven for 25-30 min or until everything is cooked through and starting to char

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

Once everything is cooked through, add your mini coriander naans to a baking tray

Put the tray in the oven for 3-5 min or until warmed through