Roasted Paneer with Beetroot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite dishes to make when I want something nutritious yet impressive without spending hours in the kitchen. Roasted paneer with beetroot comes together in just over an hour and celebrates two ingredients I always have on hand. The paneer turns golden and slightly crispy while the beetroot becomes wonderfully sweet and tender. Beetroot is packed with natural nitrates that support heart health and circulation, making this dish as good for you as it is delicious. The cool Greek yogurt sauce balances the earthy vegetables perfectly, and the warm spices tie everything together beautifully.
Ella x
Ingredients
- 400 gpaneer cheese(cut into 2cm cubes)
- 500 gbeetroot(peeled and cut into 2cm cubes)
- 150 ggreek yogurt
- 1 tspcumin seeds
- 1 tbspginger-garlic paste
- 1green chili(finely chopped)
- 2 tbspfresh lemon juice
- 4 tbspolive oil
- ½ tspground coriander
- ¼ tspturmeric powder
- 3 tbspfresh cilantro(chopped)
- 1 tspsalt(to taste)
- ½ tspblack pepper
Detail level
Instructions
- 1
Preheat oven to 200°C (390°F). Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them crisp up during roasting.
Tip: Dry paneer ensures a better golden exterior when roasted.
- 2
On a large baking sheet, toss beetroot cubes with 2 tablespoons of olive oil, half the salt, and black pepper. Spread in a single layer and roast for 20 minutes until caramelized and tender.
Tip: Stir beetroot halfway through roasting for even cooking.
- 3
In a separate bowl, combine paneer cubes with remaining 2 tablespoons olive oil, turmeric powder, and ground coriander. Mix gently to coat all pieces evenly.
Tip: Handle paneer gently to avoid breaking the delicate pieces.
- 4
Add the seasoned paneer to the baking sheet with beetroot and continue roasting together for 12-15 minutes until paneer turns golden brown and slightly crispy at the edges.
Tip: Don't stir constantly; let paneer sit to develop a nice golden crust.
- 5
While roasting, prepare the yogurt sauce by whisking together greek yogurt, ginger-garlic paste, green chili, lemon juice, cumin seeds, remaining salt, and half the cilantro in a bowl.
Tip: Keep the yogurt sauce chilled until serving to maintain its creamy texture.
- 6
Once roasted paneer and beetroot are done, transfer to a serving platter and drizzle the yogurt sauce over the top or serve it on the side.
Tip: For a warm sauce, gently heat the yogurt mixture over low heat while stirring constantly.
- 7
Garnish with remaining fresh cilantro and serve immediately while the paneer is still warm and crispy.
Tip: This dish pairs beautifully with warm naan bread or steamed rice.
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