Garam masala paneer & broccoli traybake with green yogurt
- Anna Glover
Save recipe
Serves 2
Easy
Prep: 25 mins
Cook: 20 mins
A star rating of 4.7 out of 5.12 ratingsRate
loading...
Throw together paneer, chickpeas, cashews and broccoli with spices and mango chutney to make an easy traybake. Drizzle over a yogurt and chilli sauce to serve
High-fibre
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Indian bread with courgettes & coriander
A star rating of 4.2 out of 5.7 ratings
Indian cucumber salad
A star rating of 4.7 out of 5.8 ratings
Indian lamb chops
A star rating of 4.4 out of 5.11 ratings
Ingredients
Nutrition
Units:
MetricUS
- 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
For the green sauce
- 150g yogurt
- small bunch of coriander
- 1 green chilli
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal846
- fat50g
- saturates20g
- carbs46g
- sugars20g
- fibre13g
- protein48g
- salt0.99g
Ad
Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
Recipe from Good Food magazine, August 2026
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.7 out of 5.12 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...