Roasted Paneer with Cassava
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just an hour, and honestly, it's hard to mess up. I love pairing crispy roasted paneer with cassava, which is packed with resistant starch that's great for digestive health. The warm spices like cumin and coriander create this incredible depth of flavor that makes the whole dish feel fancy, but the technique is actually super simple. You just toss everything with garlic, ginger, and olive oil, then let the oven do the work while you relax. Fresh cilantro and lime juice brighten it all up at the end, making this a satisfying meal that feels both comforting and light.
Ella x
Ingredients
- 400 gpaneer cheese(cut into 1-inch cubes)
- 500 gcassava root(peeled and cut into 1-inch chunks)
- 4 tablespoonsolive oil
- 1 teaspoonground cumin
- 1 teaspoonground coriander
- ½ teaspoonsmoked paprika
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(finely minced)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlfresh cilantro(chopped)
- 2 tablespoonslime juice
Detail level
Instructions
- 1
Preheat your oven to 220°C (425°F). Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them brown better.
Tip: Dry paneer is crucial for achieving that golden, crispy exterior.
- 2
In a large bowl, combine 2 tablespoons of olive oil, half of the minced garlic, half of the ginger, cumin, coriander, and smoked paprika. Add the cassava chunks and toss until evenly coated.
Tip: The cassava needs this spiced oil base to develop deep flavor during roasting.
- 3
Spread the cassava mixture on a baking sheet in a single layer and roast for 20 minutes, stirring halfway through, until the edges are golden and tender.
Tip: Cassava takes longer to cook than paneer, so start it first.
- 4
While cassava is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the remaining garlic and ginger, cooking for about 1 minute until fragrant.
Tip: Keep the heat at medium-high to get a nice sear on the paneer.
- 5
Add the paneer cubes to the skillet in a single layer and sear for 3-4 minutes on each side until golden brown on all faces. Season with salt and pepper during cooking.
Tip: Don't move the paneer too much—let it sit to develop a crust.
- 6
Once the cassava is done roasting, transfer it from the baking sheet to the skillet with the paneer. Gently toss everything together, allowing flavors to meld for 2 minutes over medium heat.
Tip: Combining them at the end keeps the paneer's crispy texture while infusing with the roasted cassava flavors.
- 7
Remove from heat and drizzle with fresh lime juice. Garnish generously with chopped fresh cilantro and adjust seasoning to taste.
Tip: The lime juice brightens the dish and cuts through the richness of the paneer.
- 8
Serve immediately while the paneer is still warm and crispy. This dish pairs beautifully with jasmine rice or warm naan bread.
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