Chilli paneer traybake

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   To make the traybake, place the cumin, Chinese five-spice powder, turmeric, garlic powder, cornflour and a pinch of salt in a large bowl. Stir to combine.

3. 3

   Place the paneer in a large bowl and drizzle with 1 tablespoon oil. Stir to coat all of the cubes evenly.

4. 4

   Place the paneer in the cornflour mixture and toss gently to coat.

5. 5

   Transfer the cubes to one end of a non-stick roasting tin, leaving space between each cube to ensure maximum crispness. Place the onion and pepper at the other end of the roasting tin and drizzle with the remaining oil.

6. 6

   Roast for 20 minutes, turning the paneer halfway through cooking.

7. 7

   Meanwhile, to make the sauce, combine the ginger, chilli sauce, ketchup, soy sauce, honey and vinegar in a bowl to create a thick sauce. Whisk in 50ml/2fl oz water to loosen the sauce slightly.

8. 8

   When the paneer is nicely crisp and the onion and peppers have softened, add the microwave rice to the roasting tin. Break the rice up as much as possible, before pouring in the sauce.

9. 9

   Stir all of the ingredients together to ensure everything is coated in the sauce. Return to the oven for just 5 minutes to warm the rice.

10. 10

    To serve, squeeze the lime over the traybake and sprinkle with the spring onions and crispy onions. Serve immediately.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.