Tandoori Paneer & Crispy Chickpea Tray Bake

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the paneer into large, bite-sized pieces

Peel and finely chop (or grate) the garlic

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

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

Combine with 1 tbsp [2 tbsp] of the 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 the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thick strips

Peel and chop the brown onion[s] into wedges

Chop the tomato[es] into wedges 

Drain and rinse the 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

Meanwhile, combine the remaining yoghurt with the mango chutney, 1 tbsp [2 tbsp] water and a pinch of salt – this is your mango yoghurt

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

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