Oven-baked Vegetable and Paneer “Ratatouille”

I know a ratatouille wouldn’t normally make the pages of an Indian recipe book but our butter chicken sauce is lightly sweet, tomatoey and gently spiced so makes a perfect, quick ratatouille. You can make this in a saucepan as you would normally but this way is so much easier.

Serve with some rice, as a side to another dish or even with some hot, buttered crusty bread!

Serves 4


  • 1 packet The Spice Tailor Classic Butter Chicken
  • 1 smallish (200g) courgette, cut into 1” cubes
  • 200g aubergine, cut into 1”cubes
  • 1 small red onion cut into 1” cubes
  • 1 red pepper (200g), cut into 1” cubes
  • 120g cherry tomatoes
  • 220-250g paneer, also cubed


Preheat the oven to 200C/400F.

In a bowl, mix the butter chicken sauces together with the dried leaves from the spice packet. Take out 4 tbs. of the sauce and place in a small bowl. Add the paneer to this bowl and give them a toss in the sauce, add a little hot water if necessary.

Place the vegetables in a large roasting tin, spoon over the sauce and toss to coat them in sauce. Place in the oven and cook for 15 minutes, checking and stirring once during this cooking time.

Add the marinated paneer on top of the vegetables and cook for a further 15-20 minutes or until all the vegetables are soft and cooked through. Serve hot or warm.


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