Roasted Paneer with Pea
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 and honestly requires minimal fuss. Roasted paneer with pea is a vibrant, protein packed dish that celebrates two of my go to ingredients. The paneer gets wonderfully golden and crispy while the peas add a natural sweetness and are loaded with fiber and vitamins. What I love most is how forgiving this recipe is, whether you're a beginner or experienced cook, and how affordable it remains despite being utterly satisfying. Fresh cilantro and a squeeze of lemon juice at the end make it feel restaurant quality while keeping everything light and fresh.
Ella x
Ingredients
- 400 gpaneer(cut into 1-inch cubes)
- 473 mlgreen peas(fresh or frozen)
- 1 mediumonion(finely diced)
- 1 tablespoonginger-garlic paste
- 1green chilli(minced)
- 1 teaspooncumin seeds
- 1 teaspooncoriander powder
- ½ teaspoonturmeric powder
- ½ teaspoongaram masala
- 3 tablespoonvegetable oil
- 1 tablespoonlemon juice
- to tastesalt
- 2 tablespoonfresh cilantro(chopped)
Detail level
Instructions
- 1
Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them brown better during roasting.
Tip: Dry paneer roasts crispier than moist paneer, so don't skip this step.
- 2
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, add the paneer cubes in a single layer and roast for 3-4 minutes per side until golden brown. Transfer to a plate.
Tip: Work in batches if needed to avoid overcrowding the pan.
- 3
Add the remaining 1 tablespoon of oil to the same skillet. Add cumin seeds and let them crackle for 30 seconds until fragrant.
Tip: Toasting cumin seeds releases their essential oils for deeper flavor.
- 4
Add the diced onion and sauté for 2-3 minutes until softened and translucent.
- 5
Stir in the ginger-garlic paste and minced green chilli, cooking for another minute until the raw smell disappears.
- 6
Add coriander powder, turmeric powder, and garam masala. Stir well for 20 seconds to bloom the spices.
Tip: Blooming spices in oil intensifies their flavor profile.
- 7
Add the green peas and stir to coat evenly with the spice mixture. Cook for 3-4 minutes until the peas are tender.
Tip: If using frozen peas, thaw them first for even cooking.
- 8
Return the roasted paneer cubes to the skillet and gently toss everything together. Add lemon juice and salt to taste, then cook for 1-2 minutes more.
Tip: Toss gently to avoid breaking the paneer cubes.
- 9
Remove from heat and garnish with fresh cilantro before serving.
Tip: Serve immediately while the paneer is still warm and slightly crispy.
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