Roasted Paneer with Leek
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just about an hour, and honestly, it's so simple you'll wonder why you haven't made it before. Paneer is absolutely wonderful when roasted until it gets those golden, crispy edges, and pairing it with leeks brings such a lovely sweetness that balances the spices perfectly. Leeks are packed with vitamins and minerals that support heart health, making this dish as nourishing as it is delicious. The cumin, ginger, and smoked paprika create this warm, aromatic flavor profile that feels special without requiring any complicated techniques or hard to find ingredients. Fresh cilantro and a squeeze of lemon finish everything off beautifully.
Ella x
Ingredients
- 400 gramspaneer cheese(cut into 2cm cubes)
- 3 mediumleeks(white and light green parts, sliced into 2cm rounds)
- 4 tablespoonsvegetable oil
- 4 clovesgarlic(minced)
- 1 tablespoonfresh ginger(grated)
- 1 teaspoonground cumin
- ½ teaspoonsmoked paprika
- ¼ teaspoonturmeric powder
- 1 teaspoonsea salt(to taste)
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice
- 3 tablespoonsfresh cilantro(chopped, for garnish)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the paneer cubes dry with paper towels to ensure they crisp up nicely when roasted.
Tip: Dry paneer browns better and absorbs less oil during roasting.
- 2
In a small bowl, mix together cumin, smoked paprika, turmeric, salt, and black pepper. Set the spice blend aside.
Tip: Pre-mixing spices ensures even distribution throughout the dish.
- 3
Heat 2 tablespoons of oil in a large oven-safe skillet over medium-high heat. Add paneer cubes in a single layer and sear for 2-3 minutes on each side until golden brown. Transfer to a plate.
Tip: Don't overcrowd the pan—work in batches if needed for better browning.
- 4
In the same skillet, add remaining 2 tablespoons of oil. Add leek slices and sauté for 3-4 minutes, stirring occasionally, until they begin to soften and turn translucent.
Tip: Leeks release moisture as they cook, creating a natural sauce base.
- 5
Add minced garlic and grated ginger to the leeks and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
Tip: Aromatics cook quickly, so watch them closely to avoid bitterness.
- 6
Sprinkle the spice blend over the leeks and stir well to coat evenly. Cook for 30 seconds to bloom the spices and release their flavors.
Tip: Blooming spices in hot oil intensifies their aromatic qualities.
- 7
Return the seared paneer cubes to the skillet and gently fold them into the leek mixture. Drizzle with lemon juice and toss lightly.
Tip: Handle paneer gently to maintain its texture and shape.
- 8
Transfer the skillet to the preheated oven and roast for 12-15 minutes until the paneer edges become slightly crispy and the leeks caramelize at the edges.
Tip: The residual heat in the oven creates beautiful caramelization on the leeks.
- 9
Remove from the oven and let cool for 2 minutes. Taste and adjust seasoning as needed with additional salt or lemon juice.
Tip: A final taste check ensures perfect seasoning balance.
- 10
Transfer to a serving platter and garnish generously with fresh cilantro. Serve hot or at room temperature.
Tip: This dish is delicious served with warm naan, rice, or as part of a larger meal.
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