Roasted Paneer with Mushroom
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted paneer with mushroom is one of my go to dishes when I want something wholesome and satisfying in under an hour. The beauty of this recipe is how simple it is to pull together, plus mushrooms are packed with antioxidants that support your immune system. With just 20 minutes of prep and 25 minutes in the oven, you'll have a restaurant quality dish on your table before you know it. The combination of tender paneer cheese and earthy mushrooms, seasoned with aromatic spices and fresh cilantro, makes for a truly delicious vegetarian main course that your whole family will love.
Ella x
Ingredients
- 400 gramspaneer cheese(cut into 2cm cubes)
- 350 gramsbutton mushrooms(halved)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 tablespoonginger(finely grated)
- 1 teaspooncumin seeds
- 1 teaspoonground coriander
- ½ teaspoonred chili powder
- 2 tablespoonsfresh lemon juice
- 3 tablespoonsfresh cilantro(chopped)
- ½ teaspoonblack salt
- ¼ teaspoonblack pepper(freshly ground)
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 develop a golden crust.
Tip: Dry paneer browns better and absorbs flavors more effectively.
- 2
In a large mixing bowl, combine the olive oil, minced garlic, grated ginger, cumin seeds, ground coriander, and red chili powder. Mix well to create a fragrant paste.
Tip: Toasting the spices briefly in the oil releases their essential oils for deeper flavor.
- 3
Add the paneer cubes and mushroom halves to the spiced oil mixture. Gently toss until all pieces are evenly coated, being careful not to break the paneer.
Tip: Work gently to maintain the paneer's shape while ensuring good spice distribution.
- 4
Spread the paneer and mushroom mixture in a single layer on a baking sheet lined with parchment paper. Ensure pieces are not overcrowded.
Tip: A single layer allows for better roasting and browning on all sides.
- 5
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the paneer is golden brown and the mushrooms are tender and lightly caramelized.
Tip: The paneer should have crispy edges while remaining creamy inside.
- 6
Remove from the oven and immediately squeeze fresh lemon juice over the roasted mixture. Season with black salt and freshly ground black pepper to taste.
Tip: Adding lemon juice while hot helps it infuse into the warm paneer and mushrooms.
- 7
Transfer to a serving platter and garnish generously with fresh chopped cilantro. Serve hot as a main course or alongside basmati rice and naan bread.
Tip: The fresh cilantro adds a bright, herbaceous finish that complements the roasted flavors.
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