Roasted Paneer with Bamboo Shoot
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 with minimal fuss. Roasted paneer with bamboo shoot is a delightful fusion dish that combines the creamy richness of paneer with the subtle, delicate crunch of bamboo shoots. Bamboo shoots are wonderfully low in calories and packed with fiber, making them excellent for digestion. The beauty of this recipe lies in its simplicity: you just toss everything with aromatic spices and let the oven do the work. Fresh cilantro brightens up the finished dish beautifully, and the combination of sesame and olive oils creates an irresistible depth of flavor that tastes far more involved than it actually is.
Ella x
Ingredients
- 400 gramspaneer cheese(cut into 1-inch cubes)
- 300 gramsbamboo shoots(drained and halved lengthwise)
- 3 tablespoonsolive oil
- 1 tablespoonsesame oil
- 1 teaspooncumin seeds
- 1 teaspooncoriander powder
- ½ teaspoonred chili powder
- 4 clovesgarlic(minced)
- 1 tablespoonginger(grated)
- 1 mediumonion(cut into wedges)
- 1 largebell pepper(diced)
- ¾ teaspoonrock salt
- 2 tablespoonsfresh cilantro(chopped)
Detail level
Instructions
- 1
Pat the paneer cubes dry with paper towels and arrange them on a baking sheet. Toss with 1 tablespoon of olive oil, half the rock salt, and a pinch of red chili powder. Set aside.
Tip: Drying the paneer prevents moisture from steaming it during roasting, ensuring a crispier exterior.
- 2
In a large bowl, combine the bamboo shoot halves with the onion wedges and bell pepper. Drizzle with 1 tablespoon of olive oil and season with cumin seeds, coriander powder, and remaining salt. Mix well.
Tip: Prepping all vegetables together ensures even cooking when combined on the roasting pan.
- 3
Preheat your oven to 400°F (200°C).
- 4
Heat 1 tablespoon of olive oil in a small pan over medium heat. Add minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant. Pour this mixture over the vegetable mixture and toss well.
Tip: Infusing the oil with garlic and ginger adds depth of flavor to the entire dish.
- 5
Spread the paneer cubes and vegetable mixture on a large roasting pan in a single layer, keeping them somewhat separate so they roast evenly. Roast in the preheated oven for 20-22 minutes, stirring halfway through.
Tip: Stirring halfway ensures all ingredients brown evenly and cook through without burning.
- 6
Remove the roasting pan from the oven. Drizzle the sesame oil over the hot paneer and vegetables, then toss gently to combine.
Tip: Adding sesame oil after roasting preserves its nutty aroma that would otherwise dissipate with prolonged heat.
- 7
Transfer to a serving dish and garnish generously with fresh cilantro. Serve hot with rice, bread, or as a standalone vegetarian entrée.
Tip: The cilantro adds a fresh note that balances the rich, roasted flavors of the dish.
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