Roasted Paneer with Bell Pepper
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 45 minutes from start to finish. Roasted paneer with bell peppers is a vibrant, protein packed dish that feels fancy but requires minimal effort. I love how the charred paneer gets crispy on the outside while staying soft inside, and the colorful peppers add natural sweetness that balances the warm spices beautifully. Bell peppers are loaded with vitamin C, which boosts immunity and keeps your skin glowing. Best of all, it's budget friendly and uses simple ingredients you probably already have in your kitchen. Serve it over rice or with warm naan for a satisfying meal that will impress anyone at your table.
Ella x
Ingredients
- 400 gramspaneer cheese(cut into 1-inch cubes)
- 2red bell pepper(cut into 1-inch pieces)
- 1yellow bell pepper(cut into 1-inch pieces)
- 1onion(cut into wedges)
- 3 tablespoonsolive oil
- 1 teaspooncumin seeds
- 1 teaspoonground coriander
- ½ teaspoonturmeric powder
- ½ teaspoonred chili powder
- 4 clovesgarlic(minced)
- 1 tablespoonginger(minced)
- ¾ teaspoonsalt
- ¼ teaspoonblack pepper
- 2 tablespoonsfresh cilantro(chopped)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or lightly grease it with oil.
Tip: A hot oven ensures the paneer gets crispy on the outside while remaining soft inside.
- 2
In a large mixing bowl, combine olive oil, cumin seeds, ground coriander, turmeric powder, red chili powder, minced garlic, and minced ginger. Stir well to form a paste.
Tip: Bloom the spices in oil to release their aromatic flavors before coating the vegetables.
- 3
Add the paneer cubes, bell pepper pieces, and onion wedges to the spiced oil mixture. Toss gently but thoroughly until all pieces are well coated.
Tip: Handle paneer gently to avoid breaking the cubes. Use a spatula or wooden spoon for best results.
- 4
Season the mixture with salt and black pepper, then toss once more to distribute seasoning evenly.
Tip: Taste a small piece of vegetable to ensure the salt level is to your preference.
- 5
Spread the paneer and vegetable mixture in a single layer on the prepared baking tray, leaving some space between pieces for even roasting.
Tip: Crowding the tray will cause steaming instead of roasting. Use two trays if needed.
- 6
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the paneer is golden brown and the bell peppers are tender with slightly charred edges.
Tip: The paneer should develop a light golden crust while maintaining its creamy texture inside.
- 7
Remove from the oven and transfer to a serving platter while still warm. Garnish generously with fresh chopped cilantro.
Tip: Serve immediately for the best texture and flavor.
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