Roasted Paneer with Plantain
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. Roasted paneer with plantain combines creamy, protein packed cheese with naturally sweet plantains for a satisfying vegetarian meal that feels restaurant quality but tastes homemade. The cumin seeds and smoked paprika give it wonderful depth, while fresh ginger and garlic keep everything bright and lively. Paneer is fantastic for vegetarians since it's loaded with calcium and protein, and the best part? Everything roasts on one pan, so cleanup is practically nonexistent. Your kitchen will smell absolutely incredible too.
Ella x
Ingredients
- 400 gpaneer cheese(cut into 1-inch cubes)
- 3 mediumplantains(peeled and sliced into 1/2-inch rounds)
- 4 tablespoonsolive oil
- 1 largered onion(cut into wedges)
- 1 teaspooncumin seeds
- 1 teaspoonsmoked paprika
- ½ teaspoonturmeric powder
- 1 tablespoonfresh ginger(minced)
- 4garlic cloves(minced)
- 59 mlfresh cilantro(chopped)
- 1lime(cut into wedges)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 220°C (425°F). Pat the paneer cubes dry with paper towels to remove excess moisture, which will help them achieve a golden crust when roasted.
Tip: Dry paneer is key to getting crispy edges without it becoming too soft.
- 2
In a large bowl, combine olive oil, minced ginger, minced garlic, cumin seeds, smoked paprika, turmeric powder, salt, and black pepper to create a flavorful marinade.
Tip: Mix the marinade thoroughly so all spices are evenly distributed.
- 3
Add the paneer cubes and plantain slices to the marinade, along with the red onion wedges. Gently toss everything until well coated, being careful not to break the paneer.
Tip: Work gently when tossing to maintain the shape of the paneer pieces.
- 4
Spread the marinated paneer, plantain, and onion in a single layer on a baking sheet lined with parchment paper.
Tip: Arrange items in a single layer for even roasting and better caramelization.
- 5
Roast in the preheated oven for 30-35 minutes, stirring halfway through the cooking time, until the plantain is golden and tender and the paneer has developed crispy golden edges.
Tip: The plantain should be caramelized at the edges for maximum flavor.
- 6
Remove from the oven and transfer to a serving platter. Squeeze fresh lime juice over the roasted vegetables and paneer while still warm.
Tip: The lime juice brightens all the warm spices beautifully.
- 7
Garnish generously with fresh chopped cilantro and serve immediately as a main course or side dish.
Tip: Serve while hot for the best texture and flavor combination.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.