Roasted Paneer with Celery
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This roasted paneer with celery is one of my favorite weeknight dinners because it comes together in under an hour and requires just one pan. The paneer gets beautifully golden and crispy while the celery softens into something almost sweet. What I love most is that celery is packed with antioxidants and helps reduce inflammation, so you're getting something genuinely nourishing alongside all that delicious flavor. The cumin and ginger create this warm, aromatic base that makes the whole kitchen smell incredible, and honestly, the simplicity is part of the appeal. No complicated techniques, just good quality ingredients roasted until they're perfect.
Ella x
Ingredients
- 400 gramspaneer(cut into 2cm cubes)
- 4celery stalks(cut into 3-inch pieces)
- 4 tablespoonsolive oil
- 5garlic cloves(minced)
- 1 tablespoonfresh ginger(finely grated)
- 1 teaspooncumin seeds
- ½ teaspoonturmeric powder
- ½ teaspoonred chili flakes
- 1 teaspoonsalt(to taste)
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice
- 59 mlfresh cilantro(chopped)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the paneer cubes dry with paper towels to help them brown better.
Tip: Dry paneer will roast evenly and develop a golden crust rather than steam.
- 2
In a large mixing bowl, combine the olive oil, minced garlic, grated ginger, cumin seeds, turmeric, red chili flakes, salt, and black pepper. Stir well to create a fragrant paste.
Tip: Toasting the spices gently in the oil releases their essential oils for deeper flavor.
- 3
Add the paneer cubes and celery pieces to the spiced oil. Toss gently but thoroughly, ensuring every piece is well coated with the oil and spice mixture.
Tip: Handle paneer carefully to avoid breaking; use a gentle hand when tossing.
- 4
Transfer the coated paneer and celery to a baking sheet lined with parchment paper, spreading them in a single layer.
Tip: Arrange items in a single layer for even roasting and better browning.
- 5
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the paneer is golden brown at the edges and the celery is tender and lightly caramelized.
Tip: The paneer edges should be slightly crispy while the inside remains soft and creamy.
- 6
Remove from the oven and drizzle with fresh lemon juice while still hot. Toss gently to distribute the lemon evenly.
Tip: Adding lemon while hot helps it absorb into the dish for better flavor distribution.
- 7
Transfer to a serving platter and garnish generously with fresh chopped cilantro. Serve warm as a main course or as a side dish with rice or roti.
Tip: Fresh cilantro adds brightness and complements both the paneer and celery beautifully.
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