Overhead shot of portion of chilli paneer tray bake on a pink plate

Chilli Paneer Tray Bake with Coriander Sauce

This chilli paneer tray bake uses classic Indian flavours for a simple vegetarian dinner. Peppers, red onion and paneer are tossed in spices and roasted then served with a herby coriander sauce.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 337kcal
Author Amy Fulwood


  • 250 g Paneer cubed
  • 2 Peppers whichever colours you prefer, chopped into chunks
  • 2 Red Onions chopped into chunks
  • 1 tsp Ginger grated
  • 1 tsp Garlic crushed
  • 1 tbsp Chilli Powder
  • 1 tsp Cumin
  • 1 tsp Curry Powder
  • 3 tbsp Olive Oil

For the Coriander Sauce

  • 25 g Coriander (Cilantro)
  • 1/2 Green Chilli deseeded
  • 1/2 tsp Ginger grated
  • 1/2 tsp Garlic crushed
  • 1/4 tsp Cumin
  • 1 tbsp Lemon Juice
  • 1/2 tsp Sugar
  • 4 tbsp Yoghurt
  • Naan Bread to serve


  • Heat the oven to 200°C/400°F. Put the olive oil, chilli powder, curry powder, cumin, ginger and garlic in a large mixing bowl and whisk together. Add the paneer cubes, pepper and onion and toss until coated by the mixture. Tip onto a baking sheet and spread so that everything is in one layer. Put it in the oven and cook for 15-20 minutes.
  • While the paneer is cooking make the sauce. Put the coriander, chilli, ginger, garlic, cumin, lemon juice and sugar in a mini chopper or blender and blitz until everything is chopped. Add the yoghurt and mix again. Season to taste. Serve the paneer with naan breads and the coriander sauce.


Nutrition information is an estimate and will vary depending on the ingredients used.


Calories: 337kcal | Carbohydrates: 13g | Protein: 11g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 85mg | Potassium: 295mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1255IU | Vitamin C: 55.9mg | Calcium: 358mg | Iron: 1.4mg