Sheet-Pan Curried Paneer with Crispy Chickpeas and Potatoes

By Sprig Originals ✓ · cooked up in Sprig

A whole Indian-spiced dinner on one tray: baby potatoes get a head start until crackly, then paneer, chickpeas, peppers and red onion pile on and roast until the cheese is golden at the edges and the chickpeas turn crunchy. A lemony yogurt drizzle and a shower of cilantro at the end pull it together. Fifteen minutes of hands-on work, one pan to wash.

Ingredients

• 1.5 lb baby potatoes, halved (quartered if large)
• 5 tbsp olive oil, divided
• 1 tbsp mild curry powder
• 2 tsp garam masala
• 1.5 tsp kosher salt
• 8 oz paneer, cut into 3/4-inch cubes
• 1 15 oz can chickpeas, drained and patted dry
• 2 red bell peppers, cut into 1-inch pieces
• 1 red onion, cut into thick wedges

• 1/2 cup plain whole-milk yogurt
• 1 lemon
• 1/3 cup cilantro, roughly chopped

Instructions

1. Heat the oven to 425°F with a rack in the middle. In a small bowl, stir together the curry powder, garam masala and salt. On a large rimmed sheet pan, toss the halved potatoes with 2 tablespoons of the olive oil and one-third of the spice mix, then spread them cut-side down in a single layer. Roast for 20 minutes.
2. While the potatoes roast, put the paneer, drained chickpeas, bell peppers and red onion in the bowl you used for the potatoes. Add the remaining 3 tablespoons olive oil and the rest of the spice mix and toss until everything is evenly coated.
3. Pull out the pan, push the potatoes toward one side, and spread the paneer mixture over the rest of the tray, keeping everything in a single layer. Roast for 20 to 25 minutes, turning everything with a spatula once at the halfway mark, until the potatoes are crisp, the chickpeas are dry and crunchy and the paneer is browned at the edges.
4. Stir the yogurt with 1 tablespoon juice from the lemon and a pinch of salt until pourable; cut the rest of the lemon into wedges.
5. Squeeze a lemon wedge over the hot pan and toss once. Drizzle with the lemon yogurt, scatter the cilantro over the top and serve straight from the tray with the remaining lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

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