Roasted Paneer with Lotus Root
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Medium
This roasted paneer with lotus root has become one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. The combination of crispy paneer cubes and tender lotus root creates such a satisfying texture, and the warm spices make your kitchen smell incredible. Lotus root is wonderfully low in calories and packed with vitamin C, making this dish both delicious and genuinely nourishing. What I love most is how simple the preparation is, even though it feels fancy enough to serve to guests. A quick roast in the oven does all the heavy lifting, and the ginger garlic paste with fresh lemon juice brings everything to life with brightness and depth.
Ella x
Ingredients
- 400 gpaneer(cut into 2cm cubes)
- 350 glotus root(peeled and sliced into 5mm rounds)
- 4 tablespoonsolive oil
- 1 teaspooncumin seeds
- 1½ teaspoonsground coriander
- ½ teaspoonturmeric powder
- 1 teaspoonkasuri methi(dried fenugreek leaves, crushed)
- 2 tablespoonsginger-garlic paste
- 2 tablespoonsfresh lemon juice
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 3 tablespoonsfresh cilantro(chopped, for garnish)
Detail level
Instructions
- 1
Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them brown better. Toss the lotus root slices in salted water for 10 minutes to remove starch, then drain and pat dry.
Tip: Drying the ingredients ensures they roast instead of steam.
- 2
In a large bowl, whisk together olive oil, ginger-garlic paste, ground coriander, turmeric powder, kasuri methi, lemon juice, salt, and black pepper to create a marinade.
Tip: Make the marinade while preheating your oven to save time.
- 3
Add the paneer cubes and lotus root slices to the marinade, gently tossing to coat evenly. Let sit for 8-10 minutes.
Tip: Don't over-toss as paneer is delicate and may break apart.
- 4
Preheat your oven to 200°C (390°F). Heat a large roasting pan in the oven for 3 minutes until hot.
Tip: A hot pan ensures the vegetables get a good sear at the start.
- 5
Spread the marinated paneer and lotus root in a single layer on the hot roasting pan. Scatter cumin seeds over the top.
Tip: Arrange ingredients in one layer for even roasting rather than piling them up.
- 6
Roast in the preheated oven for 20-25 minutes, stirring gently halfway through, until the paneer edges are golden-brown and the lotus root is tender with slight caramelization.
Tip: The lotus root should be fork-tender but still hold its shape.
- 7
Remove from the oven and let rest for 2 minutes. Taste and adjust seasoning if needed with additional salt and pepper.
Tip: Resting allows flavors to meld and the paneer to set slightly.
- 8
Transfer to a serving platter and garnish generously with fresh cilantro. Serve warm as a main dish or alongside steamed basmati rice or naan bread.
Tip: This dish is best enjoyed immediately while the paneer is still warm and slightly crispy on the edges.
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