Roasted Paneer with Pumpkin
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and honestly tastes like you spent way more effort than you did. Roasted paneer with pumpkin is such a satisfying combination, with the creamy cheese soaking up all those warm spices while the pumpkin gets beautifully caramelized and sweet. Pumpkin is packed with beta carotene, which is fantastic for your eyes and immune system. The best part is how budget friendly this dish is, plus you probably have most of these spices already in your kitchen. Every bite feels a bit indulgent even though you're eating something really wholesome.
Ella x
Ingredients
- 400 gramspaneer(cut into 1-inch cubes)
- 500 gramspumpkin(peeled and cut into 1.5-inch chunks)
- 4 tablespoonsolive oil
- 1 largeonion(roughly chopped)
- 5garlic cloves(minced)
- 1 tablespoonginger(grated)
- 1 teaspooncumin seeds
- 1 teaspooncoriander powder
- ½ teaspoongaram masala
- ½ teaspoonturmeric powder
- ¼ teaspoonred chili powder
- to tastesalt
- 2 tablespoonsfresh cilantro(chopped)
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Preheat your oven to 210°C (410°F). Pat the paneer cubes dry with paper towels to help them brown better during roasting.
Tip: Drying the paneer prevents it from releasing excess moisture and helps achieve a golden exterior.
- 2
In a large bowl, combine paneer and pumpkin chunks. Drizzle with 3 tablespoons of olive oil and toss gently to coat evenly.
Tip: Handle paneer gently to avoid breaking the delicate cubes.
- 3
Heat the remaining 1 tablespoon of olive oil in a small pan over medium heat. Add cumin seeds and let them crackle for 30 seconds, then add minced garlic and ginger. Cook for 1 minute until fragrant.
Tip: Blooming the spices in oil releases their essential oils and enhances flavor.
- 4
Add coriander powder, garam masala, turmeric, and red chili powder to the pan. Stir continuously for 30 seconds to toast the spices, then remove from heat.
Tip: Don't let the spices burn—they should smell aromatic, not scorched.
- 5
Pour the spiced oil mixture over the paneer and pumpkin. Add chopped onions, salt, and lemon juice. Toss everything together until well combined.
Tip: Ensure the spices are evenly distributed for consistent flavor throughout.
- 6
Spread the mixture in a single layer on a large baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the pumpkin is tender and caramelized and the paneer edges are golden brown.
Tip: Stir halfway through to ensure even cooking and browning on all sides.
- 7
Remove from the oven and transfer to a serving dish. Garnish generously with fresh cilantro and serve hot with roti, naan, or steamed rice.
Tip: The cilantro adds a fresh brightness that complements the warm spices beautifully.
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