Chilli paneer traybake
A vibrant and flavour-packed paneer traybake with spiced crispy cubes, tender vegetables, fluffy rice, and a sticky sweet-savoury sauce - all baked in one tin for a quick and delicious meal.
Updated : 03 October, 2025
Easy
About 20 min.
Ingredients
For the paneer traybake
0.5 teaspoon
Ground cumin
0.5 teaspoon
Curcuma
0.5 teaspoon
Garlic powder
1 tablespoon
Corn flour
200 grams
Paneer
1.5 tablespoon
Sesame oil
1
Onion
1
Green bell pepper
220 grams
Rice
pinch
Sea salt
For the sauce
piece
Ginger
60 grams
Chili sauce
40 grams
Ketchup
1 tablespoon
Soy sauce
1 tablespoon
Honey
2 tablespoon
Rice vinegar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Boil rice in advance and let it cool.
Preheat the oven to 200C.
Step 2
For the traybake, mix the cumin, turmeric, garlic powder, cornflour, and a pinch of salt in a large bowl. Add the paneer pieces to another bowl, drizzle with 1 tablespoon of oil, and toss to coat evenly. Transfer the paneer cubes into the cornflour mixture and toss gently until coated.
Step 3
Arrange the paneer cubes at one end of a non-stick roasting tin, spacing them apart to ensure maximum crispness. Place the chopped onion and pepper at the other end of the tin, drizzle with the remaining oil, and roast for 20 minutes, turning the paneer halfway through.
Step 4
While the traybake cooks, make the sauce by combining ginger, chilli sauce, ketchup, soy sauce, honey, and vinegar in a bowl. Whisk in 50ml/2fl oz of water until slightly loosened.
Step 5
Once the paneer is crisp and the vegetables are softened, add the rice to the roasting tin. Break up the grains as much as possible, then pour over the sauce and mix everything together until well coated. Return to the oven for 5 minutes to warm through.
Step 6
To serve, finish with a squeeze of lime and a sprinkle of spring onions and crispy onions. Serve immediately while hot.