Roasted Paneer with Green Beans
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes absolutely delicious. Roasted paneer with green beans is a simple vegetarian dish that lets fresh ingredients shine while being completely straightforward to make. The paneer gets beautifully golden and crispy, while the green beans stay tender with just the right amount of char. Green beans are packed with fiber and vitamin C, making this not just tasty but genuinely good for you. The aromatic spices like cumin, ginger, and garlic bring everything to life without requiring any fancy techniques or hard to find ingredients. You'll have a restaurant quality meal on the table in about 45 minutes with minimal fuss.
Ella x
Ingredients
- 400 gramspaneer cheese(cut into 1-inch cubes)
- 500 gramsfresh green beans(trimmed and halved)
- 4 tablespoonsolive oil
- 4 clovesgarlic(minced)
- 1 tablespoonfresh ginger(grated)
- 1 teaspooncumin seeds
- ½ teaspoonturmeric powder
- ¾ teaspoonkashmiri chili powder
- 2 tablespoonslemon juice
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh cilantro(chopped)
Detail level
Instructions
- 1
Preheat your oven to 220°C (425°F). Line two baking sheets with parchment paper for easy cleanup.
Tip: Using parchment paper prevents sticking and makes for quick cleanup.
- 2
Pat the paneer cubes dry with paper towels, then toss them in 2 tablespoons of olive oil, salt, and black pepper. Spread them evenly on one baking sheet.
Tip: Drying the paneer helps it brown better rather than steam.
- 3
In a separate bowl, combine the green beans with the remaining 2 tablespoons of olive oil, salt, and black pepper. Spread on the second baking sheet.
Tip: Spreading vegetables in a single layer ensures even roasting.
- 4
Place both sheets in the oven. Roast for 12-15 minutes until the paneer is golden brown and the green beans are tender with crispy edges.
Tip: Paneer browns faster than green beans, so they should finish cooking at about the same time.
- 5
While everything roasts, warm 1 tablespoon of olive oil in a small pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
Tip: Toasting seeds releases their essential oils for deeper flavor.
- 6
Add the minced garlic and ginger to the pan, stirring constantly for 1-2 minutes until fragrant but not browned.
Tip: Watch carefully to avoid burning the garlic, which becomes bitter.
- 7
Stir in the turmeric powder and kashmiri chili powder, cooking for another 30 seconds to bloom the spices.
Tip: Cooking spices in oil helps distribute their flavors evenly throughout the dish.
- 8
Remove the roasted paneer and green beans from the oven. Transfer them to a large serving bowl and pour the warm spiced oil over them. Add lemon juice and toss gently to coat everything evenly.
Tip: Adding the spiced oil while vegetables are hot helps flavors absorb better.
- 9
Garnish generously with fresh cilantro and serve immediately while warm.
Tip: Fresh herbs add brightness and freshness to balance the warm spices.
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