Roasted Paneer with Parsnip
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This roasted paneer with parsnip is one of my favorite weeknight dinners because it comes together in just about an hour. The beauty of this dish is how simple it is to prepare, yet it feels elegant enough for company. Paneer is a wonderful source of protein and calcium, making it a nutritious choice for any meal. I love pairing it with sweet roasted parsnips and warming spices like cumin and coriander. The ginger and garlic add incredible depth of flavor without requiring any complicated techniques. It's the kind of honest, comforting food that reminds me why I love cooking at home.
Ella x
Ingredients
- 400 gpaneer cheese(cut into 1.5-inch cubes)
- 600 gparsnips(peeled and cut into 2-inch wedges)
- 5 tablespoonsolive oil
- 1½ teaspoonscumin seeds
- 1 teaspooncoriander powder
- ½ teaspoonturmeric powder
- ¾ teaspoonred chili powder
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh cilantro(chopped)
- 2 tablespoonslemon juice
Detail level
Instructions
- 1
Preheat your oven to 210°C (410°F). Line two large baking trays with parchment paper.
Tip: A hot oven ensures the paneer gets crispy edges while the parsnips caramelize beautifully.
- 2
Pat the paneer cubes dry with paper towels and arrange them on one baking tray. Pat the parsnip wedges dry and place on the second tray.
Tip: Drying the vegetables and paneer removes moisture, allowing them to roast rather than steam.
- 3
In a small bowl, whisk together 3 tablespoons of olive oil with minced garlic, grated ginger, cumin seeds, coriander powder, turmeric, red chili powder, salt, and black pepper.
Tip: Preparing this spiced oil in advance ensures even distribution of flavors across all ingredients.
- 4
Divide the spiced oil mixture between the two trays, gently tossing the paneer and parsnips to coat evenly. Drizzle with the remaining 2 tablespoons of olive oil.
Tip: Use your hands or a silicone spatula to ensure every piece gets coated with the aromatic spice mixture.
- 5
Roast both trays in the preheated oven for 30-35 minutes, stirring the contents halfway through cooking. The paneer should be golden and slightly crispy, and the parsnips should be tender and caramelized at the edges.
Tip: Stirring halfway prevents uneven browning and helps achieve consistent texture throughout.
- 6
Remove both trays from the oven and transfer the roasted paneer and parsnips to a serving platter.
Tip: Let the ingredients cool for 2 minutes before serving to allow the exterior to set and become crispier.
- 7
Squeeze fresh lemon juice over the roasted vegetables and paneer, then garnish generously with chopped fresh cilantro.
Tip: The lemon juice adds brightness and cuts through the richness of the roasted paneer beautifully.
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