Keto Indian Curry Paneer Tray Bake


Step 1Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Combine the spices, salt and pepper in a bowl and mix well.

Step 2Add the yoghurt, 2 tablespoons of oil and water. Stir to make a paste. If you use ghee or coconut oil it will solidify when combined with cold ingredients but that's ok.

Step 3Cut the paneer into cubes 2 x 2 cm/ 0.8 x 0.8 inch. Prepare the vegetables — trim the woody ends of the green beans; cut the top of the pepper and remove seeds, then cut into cubes; halve the mushrooms, and remove the green ends from the spring onion and cut the white part in half.

Step 4Add the vegetables and paneer to the curry paste and stir until they are evenly coated.

Step 5Brush the bottom of a baking tray or dish with the remaining oil, and add the ingredients.

Step 6Cook for 30 to 35 minutes or until edges of vegetables and paneer are starting to brown.

Step 7Best served immediately with a dollop of full-fat yogurt or sour cream and fresh coriander. Store in the fridge for up to 4 days. Reheat before serving.