Roasted Paneer with Potato
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This roasted paneer with potato is one of my go to dishes when I want something wholesome and satisfying without spending hours in the kitchen. The beauty of this recipe is that it comes together in just about an hour, making it perfect for busy weeknights. Paneer is such a wonderful protein source, packed with calcium and nutrients that keep you feeling full and energized. What I love most is how simple and budget friendly it is, using basic pantry staples that probably already line your shelves. The cumin seeds and garam masala create this amazing aromatic depth, while the crispy roasted edges on both the paneer and potatoes add such lovely texture. Trust me, this one is a keeper.
Ella x
Ingredients
- 400 gpaneer(cut into 1.5-inch cubes)
- 500 gpotatoes(cut into wedges)
- 4 tablespoonsolive oil
- 1onion(sliced into rings)
- 1bell peppers(mixed colors, cut into chunks)
- 2 tablespoonsginger-garlic paste
- 1 teaspoonturmeric powder
- 1 teaspooncumin seeds
- 1 teaspoonred chili powder
- 1½ teaspoonsgaram masala
- 3 tablespoonsfresh cilantro(chopped)
- 2 tablespoonslemon juice
- to tastesalt
Detail level
Instructions
- 1
Preheat your oven to 200°C (390°F). Toss the potato wedges with 2 tablespoons of olive oil, half the garam masala, turmeric powder, salt, and pepper. Spread evenly on a baking tray and roast for 20 minutes until they start turning golden.
Tip: Cut potatoes uniformly so they cook at the same rate.
- 2
While potatoes roast, pat the paneer cubes dry with paper towels. This helps them develop a crispy exterior when roasted.
Tip: Dry paneer prevents moisture buildup and ensures better browning.
- 3
In a large bowl, combine paneer cubes with 2 tablespoons of olive oil, ginger-garlic paste, cumin seeds, red chili powder, remaining garam masala, and salt. Mix gently to coat all pieces evenly.
Tip: Handle paneer carefully to avoid breaking the delicate cubes.
- 4
After 20 minutes, remove the baking tray with potatoes and add the marinated paneer cubes, sliced onions, and bell peppers. Toss everything together gently.
Tip: Stir the potatoes at this point to ensure even cooking.
- 5
Return the tray to the oven and roast for an additional 12-15 minutes until the paneer is golden brown and the vegetables are tender and slightly charred at the edges.
Tip: Watch carefully in the last few minutes to prevent burning.
- 6
Remove from oven and immediately drizzle with lemon juice. Sprinkle fresh cilantro over the top and give everything a gentle toss.
Tip: Fresh lemon juice brightens the flavors beautifully.
- 7
Transfer to a serving platter and taste for seasoning. Adjust salt and spices if needed before serving hot or warm.
Tip: The dish tastes best when served immediately while the paneer is still warm and slightly crispy.
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