Roasted Paneer with Spinach
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a dish I absolutely love making on busy weeknights because it comes together in under an hour. Roasted paneer with spinach is one of those magical combinations where fresh spinach brings incredible iron and nutrients while the paneer gives you a satisfying dose of protein. The beauty of this recipe is how simple it really is: you just toss cubed paneer with garlicky, gingery spinach and let everything roast together until golden and delicious. The flavors are bold and warming, perfect alongside rice or warm bread, and best of all, most of these ingredients are probably already in your kitchen right now.
Ella x
Ingredients
- 400 gpaneer cheese(cut into 2cm cubes)
- 500 gfresh spinach(roughly chopped)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 1onion(finely diced)
- 2 tablespoonslemon juice
- 1 teaspoonred chili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspooncumin seeds
- 3 tablespoonsfresh coriander(chopped)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them achieve a better golden crust.
Tip: Dry paneer prevents steam from forming and ensures crispier edges when roasted.
- 2
In a large bowl, toss the paneer cubes with 2 tablespoons of olive oil, half the salt, and black pepper until evenly coated. Spread them on a baking sheet in a single layer.
Tip: Don't overcrowd the pan; leave space between cubes for better air circulation.
- 3
Roast the paneer in the preheated oven for 15-18 minutes, stirring halfway through, until the edges are golden brown and slightly crispy.
Tip: Keep an eye on the paneer as cooking times vary by oven; it should be golden, not burnt.
- 4
While the paneer roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Tip: Toasting whole cumin seeds releases their essential oils for deeper flavor.
- 5
Add the diced onion to the skillet and cook for 3-4 minutes, stirring occasionally, until softened and lightly golden.
Tip: Cooking onions before spinach helps build flavor layers in the dish.
- 6
Stir in the minced garlic and grated ginger, cooking for another minute until the raw smell disappears and the mixture becomes fragrant.
Tip: Be careful not to burn the garlic; keep heat at medium to prevent bitterness.
- 7
Add the chopped spinach in batches, stirring constantly, until it wilts completely and any liquid has evaporated, approximately 4-5 minutes total.
Tip: Cooking spinach until dry prevents a watery dish; patience ensures the best texture.
- 8
Season the spinach with the remaining salt, red chili flakes, and lemon juice. Fold in the roasted paneer cubes gently to combine.
Tip: Fold rather than stir to keep the paneer cubes intact and visually appealing.
- 9
Transfer to a serving platter and garnish with fresh coriander. Serve warm as a main course alongside rice or flatbread.
Tip: The dish is best enjoyed immediately while the paneer is still warm and the spinach is vibrant.
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