Tomato paneer loaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 100ml sunflower oilplus extra for the tin
- 200g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cumin
- 1 tomatofinely chopped
- 2 eggsbeaten
- 100ml natural yogurt
- 100g paneergrated
- 1 green chilli(deseeded if you prefer less heat), finely chopped
- small handful of coriander leavesfinely chopped
- coriander and mint chutneyto serve
Nutrition: per serving
- kcal558
- fat35g
- saturates8g
- carbs42g
- sugars3glow
- fibre2g
- protein17g
- salt2.36g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Oil and line a 900g loaf tin with baking parchment. Mix the flour, baking powder, bicarb, ground cumin and 1 tsp salt in a bowl.
step 2
In a separate bowl, mix the tomato, eggs, oil, yogurt, paneer, chilli and coriander leaves. Stir the tomato mixture into the flour mixture until well combined. Scrape the mixture into the prepared loaf tin and bake for 40-45 mins or until a skewer inserted into the middle comes out clean.
step 3
Leave to cool in the tin for 10 mins before removing to a wire rack. Serve warm or cold with coriander mint chutney, if you like.
