Roasted Paneer with Okra
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour with minimal fuss. Roasted paneer with okra is a vibrant, protein packed dish that celebrates two wonderful vegetables in the simplest way possible. Paneer, that creamy Indian cheese, becomes beautifully golden when roasted, and okra loses its slimy reputation when cooked this way, turning crispy and delicious instead. The warm spices like cumin and coriander bring everything to life, while fresh ginger and garlic add tremendous depth. What I love most is how affordable and accessible everything is, plus okra is loaded with fiber and nutrients that keep you feeling satisfied. This dish proves that the best meals don't require complicated techniques or expensive ingredients.
Ella x
Ingredients
- 400 gpaneer(cut into 1-inch cubes)
- 500 gfresh okra(trimmed and halved lengthwise)
- 4 tablespoonsolive oil
- 1 teaspooncumin seeds
- 1 teaspoonground coriander
- ½ teaspoonred chili powder
- ¼ teaspoonturmeric powder
- 4 clovesgarlic(minced)
- 1 tablespoonginger(grated)
- 2 tablespoonslemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh cilantro(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the paneer cubes dry with paper towels and place them on a cutting board.
Tip: Drying the paneer helps it brown better and prevents moisture from steaming it.
- 2
In a small bowl, combine cumin seeds, ground coriander, red chili powder, turmeric, minced garlic, grated ginger, lemon juice, salt, and black pepper. Mix well to form a spice paste.
Tip: Add a splash of water if needed to create a paste-like consistency.
- 3
Spread 2 tablespoons of olive oil on a large baking sheet. Add the paneer cubes and gently toss to coat lightly.
Tip: Use a non-stick baking sheet or line with parchment for easier cleanup.
- 4
Distribute the spice paste evenly over the paneer cubes, gently mixing to coat all sides without crushing them.
Tip: Work gently to maintain the cube shape of the paneer.
- 5
In a separate bowl, toss the okra pieces with the remaining 2 tablespoons of olive oil, salt, and pepper.
Tip: Okra can release moisture, so avoid mixing it with paneer beforehand.
- 6
Arrange the okra around the paneer on the baking sheet in a single layer.
Tip: Spread ingredients in a single layer to ensure even roasting and crispy texture.
- 7
Roast in the preheated oven for 22-25 minutes, stirring once halfway through, until the paneer is golden brown and the okra is tender with crispy edges.
Tip: The paneer should have light brown spots and the okra should be slightly shriveled but not burnt.
- 8
Remove from the oven and immediately sprinkle with fresh chopped cilantro. Serve hot as a main dish or alongside steamed rice or flatbread.
Tip: Garnish with a squeeze of fresh lemon juice and extra cilantro for enhanced flavor.
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