Roasted Paneer with Cabbage
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted paneer with cabbage is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. The beauty of this dish is how simple it is to make, yet it feels special enough to serve to guests. Paneer is packed with protein and calcium, making it incredibly nourishing, while the cabbage adds wonderful texture and a subtle sweetness when roasted. The warm spices like cumin and coriander transform these humble vegetables into something truly delicious. Best of all, it's budget friendly and uses ingredients most of us already have in our kitchens.
Ella x
Ingredients
- 400 gpaneer cheese(cut into 1-inch cubes)
- 1green cabbage(sliced into thin strips)
- 4 tablespoonsolive oil
- 1onion(thinly sliced)
- 3garlic cloves(minced)
- 1 teaspooncumin seeds
- ½ teaspoonturmeric powder
- ½ teaspooncoriander powder
- ¼ teaspoonred chili flakes
- 1 teaspoonsalt(to taste)
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice
- 59 mlfresh cilantro(chopped)
Detail level
Instructions
- 1
Preheat oven to 200°C (400°F). Pat paneer cubes dry with paper towels and arrange on a lined baking sheet. Drizzle with 1.5 tablespoons olive oil, season with salt and pepper, and toss to coat evenly.
Tip: Dry paneer ensures crispier edges during roasting.
- 2
Roast paneer in the oven for 15-18 minutes, stirring halfway through, until golden brown on the edges.
Tip: Don't overcrowd the pan to allow proper browning.
- 3
While paneer roasts, heat remaining 2.5 tablespoons olive oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
Tip: Blooming spices in oil releases their essential oils for deeper flavor.
- 4
Add sliced onions to the pan and sauté for 4-5 minutes until they become translucent and start to soften.
- 5
Stir in minced garlic and cook for another minute until aromatic. Add turmeric powder, coriander powder, and red chili flakes, stirring constantly for about 30 seconds.
Tip: Cook spices briefly to eliminate any raw taste.
- 6
Add the sliced cabbage to the pan, season with salt and black pepper, and stir well to combine. Cook for 8-10 minutes, stirring occasionally, until the cabbage becomes tender and slightly caramelized.
Tip: The cabbage should still have a slight crunch; avoid overcooking.
- 7
Once the paneer finishes roasting, carefully add it to the cabbage mixture. Drizzle lemon juice over everything and gently toss to combine without breaking the paneer pieces.
- 8
Cook together for another 2 minutes to allow flavors to meld. Taste and adjust seasoning if needed. Garnish generously with fresh cilantro before serving.
Tip: The lemon juice brightens the dish and adds a fresh, tangy note.
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