Roasted Paneer with Artichoke
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Easy
Here's a delicious recipe I've been making lately that's become a real favorite at my dinner table. Roasted paneer with artichoke is one of those dishes that feels fancy enough for guests but comes together in under an hour, which I absolutely love on busy weeknights. The paneer gets wonderfully golden and crispy while the artichokes turn tender and absorb all those gorgeous flavors from garlic, lemon, and herbs. Artichokes are packed with fiber and antioxidants, making this not just tasty but genuinely good for you too. It's simple to prepare, requires minimal fuss, and delivers maximum flavor with ingredients you probably already have at home.
Ella x
Ingredients
- 400 gramspaneer cheese(cut into 2cm cubes)
- 500 gramsfresh artichoke hearts(halved and cleaned)
- 5 tablespoonsolive oil
- 6garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsdried oregano
- 1 teaspoonred chilli flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4fresh thyme sprigs
- 1onion(thinly sliced)
- 118 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 220°C (425°F). Pat the paneer cubes dry with paper towels to help them brown better during roasting.
Tip: Dry paneer ensures a golden crust and prevents excess moisture in the pan.
- 2
In a large bowl, combine 3 tablespoons of olive oil, minced garlic, lemon juice, oregano, chilli flakes, salt, and black pepper. Mix thoroughly to create a marinade.
Tip: Make the marinade ahead of time for deeper flavor infusion.
- 3
Add the paneer cubes and artichoke halves to the marinade bowl. Gently toss until all pieces are evenly coated. Let sit for 5 minutes.
Tip: Avoid over-stirring to keep the paneer intact and prevent crumbling.
- 4
Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the sliced onions and sauté for 3 minutes until soft.
Tip: Caramelizing the onions first adds a sweet, savory base to the dish.
- 5
Transfer the marinated paneer and artichokes into the skillet with the onions, arranging them in a single layer. Pour any remaining marinade over the top.
Tip: Avoid overcrowding the pan to ensure even browning on all sides.
- 6
Roast in the preheated oven for 18-22 minutes, stirring halfway through, until the paneer is golden and the artichokes are tender with caramelized edges.
Tip: The paneer should be lightly browned but still soft inside.
- 7
Pour the vegetable broth around the pan ingredients without stirring, and scatter fresh thyme sprigs over the top. Return to the oven for 4 minutes to create a light sauce.
Tip: The broth prevents drying while finishing the cooking process.
- 8
Remove from oven and let rest for 2 minutes. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed before serving.
Tip: Resting allows flavors to meld and the dish to cool slightly for better serving.
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