Oven-Baked Paneer & Chickpea Curry with Naan
Ready to Cook

Oven-Baked Paneer & Chickpea Curry

with Naan

35 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This hearty vegetarian curry features tender paneer (a type of firm, fresh cheese that holds up against heat), vadouvan curry powder, spinach, and savory-sweet tomato achaar. You'll serve the curry with a side of warm naan bread.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Oven-Baked Paneer & Chickpea Curry with Naan
Title
  • 8 oz Paneer Cheese
  • 2 15.5-Oz Cans Chickpeas
  • ¼ cup Tomato Achaar
  • ½ cup Cream
  • 2 8-Oz Cans Tomato Sauces
  • 6 oz Baby Spinach
  • 4 Pieces Naan Bread
  • 2 tsps Vadouvan Curry Powder
  • 2 Single-Use Aluminum Trays
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & bake the trays
1 Prepare the ingredients & bake the trays

Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the chickpeas. Between the two trays, evenly divide the spinach, tomato sauce, tomato achaar, cream, curry powder, drained chickpeas, and cheese (tearing into bite-sized pieces before adding). Stir to combine. Add 2 tablespoons of water to each tray. Season with salt and pepper; stir to thoroughly combine. Tightly cover the trays with foil and bake 24 to 26 minutes, or until the liquid is slightly thickened. Remove from the oven. Carefully remove the foil; stir to combine.

Warm the naan & serve your dish
2 Warm the naan & serve your dish

Meanwhile, 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 trays with the warmed naan on the side. Enjoy!

Tips from Home Chefs

Oven-Baked Paneer & Chickpea Curry

Prepare the ingredients & bake the trays
1 Prepare the ingredients & bake the trays

Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the chickpeas. Between the two trays, evenly divide the spinach, tomato sauce, tomato achaar, cream, curry powder, drained chickpeas, and cheese (tearing into bite-sized pieces before adding). Stir to combine. Add 2 tablespoons of water to each tray. Season with salt and pepper; stir to thoroughly combine. Tightly cover the trays with foil and bake 24 to 26 minutes, or until the liquid is slightly thickened. Remove from the oven. Carefully remove the foil; stir to combine.

2 Warm the naan & serve your dish

Meanwhile, 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 trays with the warmed naan on the side. Enjoy!

Warm the naan & serve your dish
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