Roasted Paneer with Avocado
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour and feels incredibly fancy without any fuss. Roasted paneer gets wonderfully crispy on the outside while staying tender inside, and when you pair it with creamy avocado, you've got something really special. Avocado is packed with heart healthy fats that keep you satisfied, and I love how the fresh cilantro and lime juice brighten up every bite. The best part? Most of these ingredients are probably already in your kitchen, making this both simple and budget friendly. Trust me, you'll be making this again and again.
Ella x
Ingredients
- 400 gpaneer cheese(cut into 2cm cubes)
- 2avocado(ripe but firm, halved and sliced)
- 3 tablespoonsolive oil(divided)
- 2lime(juiced)
- 237 mlfresh cilantro(chopped)
- 3garlic cloves(minced)
- 1 teaspooncumin seeds
- 1 teaspoonchili powder
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 3 tablespoonspumpkin seeds(for toasting)
- 1red onion(thinly sliced)
- 150 gcherry tomatoes(halved)
Detail level
Instructions
- 1
Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them crisp up during roasting.
Tip: Dry paneer browns better and absorbs flavors more effectively.
- 2
Preheat your oven to 200°C (400°F). In a bowl, toss paneer cubes with 2 tablespoons of olive oil, minced garlic, cumin seeds, chili powder, salt, and black pepper until evenly coated.
Tip: Don't over-toss as paneer can crumble easily.
- 3
Spread the paneer on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until the edges are golden brown and crispy.
Tip: The paneer should have a light golden crust while remaining soft inside.
- 4
While the paneer roasts, toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Set aside.
Tip: Watch them carefully to prevent burning.
- 5
In a small bowl, prepare the dressing by whisking together the remaining 1 tablespoon olive oil, lime juice, chopped cilantro, and a pinch of salt and pepper.
Tip: Make this dressing just before serving to keep the cilantro fresh and vibrant.
- 6
Remove roasted paneer from the oven and let cool for 2-3 minutes. Arrange sliced avocado on a serving platter or individual plates.
Tip: Slightly warm paneer contrasts beautifully with cool, creamy avocado.
- 7
Top the avocado with warm roasted paneer cubes, scattered red onion slices, and halved cherry tomatoes.
Tip: The red onion adds a sharp, fresh contrast to the rich paneer and avocado.
- 8
Drizzle the lime-cilantro dressing over the entire dish and finish with a generous sprinkle of toasted pumpkin seeds and a crack of black pepper before serving.
Tip: Serve immediately while the paneer is still warm for the best flavor and texture contrast.
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