Roasted Paneer with Cucumber
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dishes that comes together in under an hour. I love roasting paneer because it gives you this beautiful golden crust while keeping the inside wonderfully creamy, and it pairs so perfectly with cool, crisp cucumber. Greek yogurt adds a tangy creaminess that's also packed with protein, making this both satisfying and nutritious. The best part? It's incredibly simple to pull off with just basic pantry spices, and it won't break the bank either. Fresh mint and cilantro brighten everything up beautifully at the end.
Ella x
Ingredients
- 400 gpaneer(cut into 2cm cubes)
- 1 largeenglish cucumber(diced into 1cm pieces)
- 200 ggreek yogurt
- 3 tablespoonsolive oil
- 1 teaspooncumin seeds
- ½ teaspoongaram masala
- ½ teaspoonchaat masala
- 15 gfresh mint leaves(chopped)
- 10 gfresh cilantro(chopped)
- 2 tablespoonslemon juice
- to tastesalt and black pepper
Detail level
Instructions
- 1
Preheat your oven to 200°C (390°F). Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them crisp up during roasting.
Tip: Dry paneer is essential for achieving a golden, roasted exterior rather than a steamed texture.
- 2
In a bowl, toss the paneer cubes with 2 tablespoons of olive oil, half the garam masala, half the chaat masala, and a pinch of salt. Spread evenly on a baking tray lined with parchment paper.
Tip: Don't overcrowd the pan; arrange paneer in a single layer for even roasting.
- 3
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the paneer develops light golden-brown edges and a slightly crispy texture.
Tip: Watch for browning around the edges rather than complete color change, as paneer can dry out if overcooked.
- 4
While the paneer roasts, prepare the cucumber sauce by combining Greek yogurt, lemon juice, remaining garam masala, remaining chaat masala, and a pinch of salt in a separate bowl. Mix until smooth.
- 5
Stir the diced cucumber into the yogurt mixture, then gently fold in the chopped mint and cilantro, reserving some herbs for garnish.
Tip: Add cucumber just before serving to keep it crisp and prevent the sauce from becoming watery.
- 6
Heat the remaining 1 tablespoon of olive oil in a small pan over medium heat. Add cumin seeds and let them crackle for about 30 seconds until fragrant.
Tip: Tempering the cumin seeds in oil releases their essential oils and adds depth to the dish.
- 7
Pour the hot cumin-infused oil into the cucumber-yogurt sauce and stir gently to combine. Season with salt and black pepper to taste.
Tip: The warm oil adds an aromatic element that elevates the entire dish.
- 8
Transfer the roasted paneer to a serving platter, pour the cucumber sauce over or serve it on the side, and garnish with reserved mint and cilantro leaves. Serve immediately while the paneer is still warm.
Tip: The contrast between warm paneer and cool, creamy cucumber sauce creates an appealing sensory experience.
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