Roasted Paneer with Carrot
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted paneer with carrot 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 pull off, yet it feels fancy enough to impress anyone at your table. Paneer is packed with protein and calcium, making it such a nutritious choice for vegetarians like me. The carrots add natural sweetness and a gorgeous golden color, while the warm spices like cumin and coriander give everything that comforting, homey flavor I crave. Toss in some fresh cilantro at the end, and you've got a dish that tastes like you spent hours in the kitchen.
Ella x
Ingredients
- 400 gpaneer cheese(cut into 1-inch cubes)
- 500 gcarrots(cut into 1-inch batons)
- 3 tablespoonsvegetable oil
- 1 teaspooncumin seeds
- 1 teaspoonground coriander
- ½ teaspoonturmeric powder
- ½ teaspoonred chili powder
- 2 tablespoonsginger-garlic paste
- 2 tablespoonslemon juice
- 1 tablespoonsesame oil
- 3 tablespoonsfresh cilantro(chopped)
- to tastesalt
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the paneer cubes dry with a clean kitchen towel to remove any excess moisture, which helps them roast better.
Tip: Dry paneer roasts more evenly and achieves a better golden crust.
- 2
In a large bowl, whisk together the vegetable oil, cumin seeds, ground coriander, turmeric powder, red chili powder, ginger-garlic paste, lemon juice, and salt to create a marinade.
Tip: Make sure the spices are well distributed in the oil for even coating.
- 3
Add the paneer cubes and carrot batons to the marinade bowl. Gently toss everything together, ensuring each piece is well coated. Let sit for 5 minutes.
Tip: Gentle tossing prevents the paneer from crumbling while ensuring good spice distribution.
- 4
Spread the paneer and carrot mixture in a single layer on a baking sheet lined with parchment paper.
Tip: Use parchment paper to prevent sticking and make cleanup easier.
- 5
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the paneer is golden-brown on the edges and the carrots are tender and caramelized.
Tip: Stir at the halfway mark to ensure even browning on all sides.
- 6
Remove from the oven and transfer to a serving platter. Drizzle with sesame oil and garnish generously with fresh chopped cilantro.
Tip: The sesame oil adds a nutty finish that elevates the dish.
- 7
Serve hot as a main course over steamed rice or with warm roti, or enjoy it as a standalone vegetable side dish.
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