Indian-Style Baked Paneer Curry

Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. Pat the shrimp dry with paper towels; season with salt and pepper. In the tray(s), combine the spinach, tomato sauce, tomato achaar, cream (shaking the packet before opening), curry powder, drained chickpeas, and paneer (tearing into bite-sized pieces before adding). Stir to combine. Add 2 tablespoons of water to the tray (or to each tray for 4 servings). Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray(s) with foil and bake 20 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil; stir to combine. Add the seasoned shrimp in an even layer on top of the partially cooked base. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the liquid is slightly thickened and the shrimp are opaque and cooked through. Remove from the oven.

Once the tray has baked about 15 minutes, place the naan on a piece of foil; drizzle each with olive oil. Stack the naan and wrap them in the foil. Place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked tray(s) topped with the labneh. Serve the warmed naan on the side. Enjoy!