Bombay roasted veg and paneer bake

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Bombay roasted veg and paneer bake

Suitable for vegans
Category Main course
Serves 4
Preparation 10 mins
Cooking 35 mins

Rating: Rated 0 / 5 (0 ratings)

A takeaway favourite made into a hearty and easy oven-baked dish. Add some small raw cauliflower florets if you need to bulk it out – just sprinkle them over the dish with the paneer before roasting.
GO VEGAN: It's an easy swap here – just use tofu instead of the paneer and cook in the same way, making sure it is well covered in the spices.


  • 1½ tbsp rapeseed oil
  • 4 cloves garlic, crushed
  • 1 tsp cumin seeds
  • 2 tsp garam masala
  • 4 portions of leftover roasted vegetables
  • 2 x 250g packs of paneer
  • For the zesty peas: 200g frozen peas
  • 2 tbsp extra-virgin olive oil
  • 1 lime, zest ½ then cut into wedges
  • 2 onions, cut into large chunks
  • 2 medium tomatoes, halved, deseeded then roughly chopped
  • 1 tsp black mustard seeds
  • 1 tsp ground turmeric
  • (potatoes, sweet potatoes, squash, carrots, parsnips)
  • natural yogurt and mango chutney, to serve
  • handful of herbs (mint, flat-leaf parsley and/or coriander), finely chopped
  • ½–1 green chilli, deseeded and chopped


Stage 1

Preheat the oven to 200C/fan 180C/gas 6.

Stage 2

Heat the oil in a heavy-based frying pan over a medium heat. Cook the onions for 8 minutes or until softened and lightly browned. Add the garlic, mix well and cook for another minute. Now add the spices and tomatoes, turn the heat down slightly, mix well and cook for 4 minutes.

Stage 3

Cut the roasted vegetables and paneer into large chunks. In the pan, lightly toss the paneer in the onion and spice mixture then set it aside on a plate briefly. Scrape the spice mixture and onions into a large roasting tin and toss with the vegetables. Spread out evenly, then sprinkle over the paneer. Bake for 20 minutes or until hot and the paneer is golden.

Stage 4

Meanwhile, cook the peas for 2 minutes in boiling simmering water. Drain and mix with the herbs (reserving some for sprinkling), oil, chilli, lime zest and a squeeze of lime juice.

Stage 5

Sprinkle the remaining herbs over the vegetable bake and serve with the peas, lime wedges, yogurt and mango chutney.
COOK'S TIP If you don't have all the spices and can't face a trip to the shops, a mild curry paste, like Patak's, also works. You'll then just need one tomato and cook at that stage for just 2 minutes.


Bombay roasted veg and paneer bake


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Katy McClelland

Nutritional info

Nutritional values are per serving.

  • Calories: 758g
  • Fat: 49g
  • Saturated fat: 22g
  • Protein: 39g
  • Carbohydrates: 34g
  • Sugars: 25g
  • Fibre: 13g
  • Salt: 0.25g

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