Oven-Baked Paneer and Vegetable Ratatouille
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I know a ratatouille wouldn’t normally make the pages of an Indian recipe book, but our Classic Butter Chicken sauce is lightly sweet 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!
Classic Butter Chicken
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  • 1 pack of The Spice Tailor Classic Butter Chicken
  • 1 smallish zucchini (200g), cut into 2cm cubes
  • 1 eggplant (200g), cut into 2cm cubes
  • 1 small red onion cut into 2cm cubes
  • 1 red bell pepper (200g), cut into 2cm cubes
  • 120g cherry tomatoes
  • 220-250g paneer, cut into 2cm cubes
  1. Preheat the oven to 200°C (Fan 180°C/Gas Mark 6).
  2. In a bowl, mix the Classic Butter Chicken sauce from the base and main pouches together with the whole spices from the small sachet.
  3. Take out 4 tbsp 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.
  4. Place the vegetables in a large roasting tin, spoon over the remaining sauce and toss to coat them in it.
  5. Place in the oven and cook for 15 minutes, checking and stirring once during this cooking time.
  6. 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.
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