Roasted Paneer with Bean Sprout
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just 45 minutes and uses simple ingredients from your pantry. Paneer is wonderfully versatile and packed with protein, making it so satisfying. The crispy roasted cheese paired with fresh, crunchy bean sprouts creates this amazing textural contrast, and the ginger garlic sauce brings everything to life with bold Asian flavors. Best of all, it's budget friendly and feels fancy enough for guests. Trust me, once you try this, you'll be making it constantly.
Ella x
Ingredients
- 400 gpaneer cheese(cut into 1-inch cubes)
- 710 mlfresh bean sprouts(rinsed and patted dry)
- 3 tablespoonsvegetable oil
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 2 tablespoonssoy sauce
- 1 teaspoonsesame oil
- 1 tablespoonlime juice
- 3green onions(chopped)
- ½ teaspoonred chili flakes
- 2 tablespoonscornstarch
Detail level
Instructions
- 1
Pat the paneer cubes dry with paper towels and dust lightly with cornstarch to help them crisp up during roasting.
Tip: Drying the paneer prevents splattering oil and ensures even browning.
- 2
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering, then carefully add the paneer cubes in a single layer.
Tip: Don't stir immediately; let them sit for 2-3 minutes to develop a golden crust on each side.
- 3
Gently turn the paneer pieces and continue cooking for another 3-4 minutes until all sides are golden and slightly crispy. Transfer to a plate.
Tip: Work in batches if needed to avoid overcrowding the pan.
- 4
Add the remaining 1 tablespoon of oil to the skillet, then add minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.
Tip: Keep the heat at medium to prevent the garlic from burning.
- 5
Add the bean sprouts to the skillet and stir-fry for 3-4 minutes, keeping them slightly crisp rather than completely wilted.
Tip: Bean sprouts cook very quickly, so watch them carefully to maintain their crunch.
- 6
Return the roasted paneer to the skillet and drizzle with soy sauce, sesame oil, and lime juice. Sprinkle with red chili flakes and toss gently to combine.
Tip: Toss gently to avoid breaking the delicate paneer pieces.
- 7
Cook for another 2 minutes, allowing the flavors to meld, then remove from heat and garnish generously with chopped green onions.
Tip: The lime juice adds brightness and balances the richness of the roasted paneer.
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