This Butter Paneer One Tray Bake is an easy, practical meal for busy days. Everything cooks in one tray, so there’s less effort and hardly any cleanup. The paneer stays soft and picks up all the flavour from the creamy sauce, making it the option for a quick and easy dinner.
This was inspired by my other recipe, and pairs well with this amazing side dish available on my site.
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Why you need to try this Butter Paneer One Tray Bake
One tray, less mess: Everything cooks together, so there’s minimal prep and easy cleanup.
Easy to make: No complicated steps, just mix, bake, and it’s ready.
Reliable and filling: Soft paneer, creamy sauce, and simple flavours that work every time.
Ingredients Butter Paneer One Tray Bake
- Paneer: Stays soft while baking and soaks up the sauce well without falling apart.
- Passata: Gives a smooth, rich tomato base without needing extra prep.
- Greek yoghurt: Adds creaminess and a slight tang, and helps keep the paneer tender.
- Butter: Brings richness and that classic buttery flavour.
- Garlic cloves: Adds a strong, savoury base to the sauce.
- Ginger: Gives a fresh, warm kick that balances the creaminess.
- Garam masala: Adds depth and that familiar Indian-style flavour.
- Ground cumin: Brings a warm, earthy taste.
- Sweet paprika: Adds mild sweetness and colour without too much heat.
- Turmeric: Gives colour and a light earthy flavour.
- Chilli powder: Adds a bit of heat, adjust to your taste.
- Sugar caster/white sugar: Balances the acidity of the tomato.
- Kosher salt: Enhances all the flavours and brings everything together.
See recipe card for quantities.
What to serve with Butter Paneer One Tray Bake
Butter Paneer One Tray Bake is best served with basmati or any long-grain white rice, which helps soak up the sauce and makes the meal more filling (just cook it according to the packet instructions).
A garlic yogurt cucumber salad works really well on the side; this is similar to what’s often served with Indian meals to balance rich dishes. It adds freshness and keeps things from feeling too heavy (for the full Greek yogurt cucumber salad, check the recipe card below).
You can also add a few toasted cashew nuts on top for a bit of crunch and extra flavour.
Instructions for Butter Paneer One Tray Bake
Step 1: Combine all spices into a large bowl with the passata, yogurt and butter
Step 2: Stir through the paneer and bake
Step 3: Mix together the cucumber yogurt salad
Step 4: Essemble with rice, toasted cashews and fresh coriander
Hint: Don’t overbake the paneer; it can turn chewy. Keep an eye on it and take it out as soon as the sauce is bubbling and the paneer is heated through.
Substitutions
- Paneer: Use firm tofu for a dairy-free option.
- Greek yoghurt: Use cream for a richer and more traditional result, or coconut yogurt if you want to keep it dairy-free.
- Butter: You can use ghee for a more traditional flavour, or olive oil for a lighter option.
Variations
- Add vegetables: Toss in capsicum, onions, or spinach for extra texture and colour.
- Make it saucier: Add a splash of cream or milk towards the end for a richer sauce.
- Turn it into a tray bake curry: Add boiled potatoes or chickpeas to make it more filling.
Equipment
I like making this recipe in an enamel baking tray
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the paneer in the sauce so it doesn’t dry out. Reheat gently with a splash of water or milk to loosen the sauce. Store cucumber salad separately.
Top Tip
Cut the paneer into medium-sized cubes, not too small, so it stays soft and doesn’t overcook in the oven.
FAQ
Yes, you can prep everything and keep it in the fridge. Just bake when ready to eat.
It’s likely overcooked. Bake just until heated through to keep it soft.
Use tofu for vegan, or swap the base with spinach for a palak-style version.
Related
Looking for other recipes like this? Try these:
Butter Paneer One Tray Bake
Ingredients
- 800 g paneer cut into cubes
- 2 cups passata
- 1 cup Greek yoghurt full fat
- 2 tablespoon butter melted
- 4 garlic cloves finely grated
- 2 tablespoon ginger finely grated
- 2 teaspoon garam masala
- 2 teaspoon ground cumin
- 2 teaspoon sweet paprika
- 1 teaspoon turmeric
- 2 teaspoon chilli powder or to taste
- 2 teaspoon sugar caster/white sugar
- 1 teaspoon kosher salt or fine sea salt/cooking salt
Garlic Yogurt Cucumber Salad
- 200 g baby cucumber or 2 Lebanese cucumber
- ½ cup greek yogurt full fat
- 1 clove garlic minced
- 1 - 2 tablespoon lemon juice
- 1 - 2 tablespoon coriander finely chopped
- 1 - 2 tablespoon mint finely chopped
- pinch of salt
Serve with
- basmati or a long grain white rice
- a few toasted cashew nuts
Instructions
- Preheat oven to 200°C.
- Add the passata, yoghurt, butter, olive oil, garlic, ginger, spices, sugar and salt straight into a large baking dish. Mix until smooth.
- Add the paneer and toss well to coat.
- Bake for 30–35 minutes until bubbling and slightly thickened. If the mixture needs loosening, add in a splash of water. If the sauce has gone a little grainy, the yogurt has split, this doesn't matter too much but if you'd like it smoother, stir in an extra dollop of yogurt, or a dash of cream.
- For the cucumber yogurt, whisk together the yogurt, garlic, salt and lemon juice then mix through the cucumbers. Serve on top of the butter paneer with some rice and top with some toasted cashews.
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