Roasted Paneer with Kale
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just 40 minutes from start to finish. Paneer and kale are a surprisingly wonderful pairing, and the warm spices like cumin and garam masala bring everything together beautifully. Kale is packed with vitamins and antioxidants, so you're getting real nutrition without any fuss. The best part? It's incredibly affordable and uses simple ingredients you probably already have on hand. Roasted until golden and crispy at the edges, this dish is pure comfort food with an Indian twist.
Ella x
Ingredients
- 400 gpaneer cheese(cut into 2cm cubes)
- 350 gfresh kale(stems removed, leaves torn into bite-sized pieces)
- 4 tablespoonsolive oil
- 1 teaspoonground cumin
- 1 teaspoonground coriander
- ½ teaspoongaram masala
- ¼ teaspoonturmeric powder
- 1red onion(thinly sliced)
- 3garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them crisp up better during roasting.
Tip: Dry paneer ensures golden, crispy edges rather than a soggy texture.
- 2
In a small bowl, combine cumin, coriander, garam masala, turmeric powder, salt, and black pepper.
Tip: Mixing spices together ensures even distribution throughout the dish.
- 3
Toss the paneer cubes with 2 tablespoons of olive oil and half of the spice mixture. Spread them on a baking sheet in a single layer.
- 4
In another bowl, combine the torn kale with remaining 2 tablespoons of olive oil, the rest of the spice mixture, sliced red onion, and minced garlic. Toss well to coat evenly.
Tip: Massaging the kale gently helps it soften and absorb the spices better.
- 5
Add the seasoned kale mixture to the baking sheet with the paneer, spreading it around the cheese pieces.
- 6
Roast in the preheated oven for 22-25 minutes, stirring halfway through, until the paneer is golden brown and the kale is crispy at the edges.
Tip: The kale should be tender inside with slightly charred edges for best flavor and texture.
- 7
Remove from the oven and drizzle the fresh lemon juice over the roasted paneer and kale. Toss gently to combine.
Tip: Adding lemon at the end keeps its bright flavor from fading during cooking.
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