Roasted Paneer with Sweet Potato and Cumin-Lime Glaze
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 feels like something special. Roasted paneer with sweet potato and cumin lime glaze combines crispy cheese with naturally sweet potatoes, all brought together with a zesty glaze that's absolutely addictive. Sweet potatoes are packed with beta carotene, which supports eye health, while paneer provides excellent protein for keeping you satisfied. The best part is that everything roasts on one sheet pan, which means minimal cleanup and maximum flavor. The warm spices and bright citrus notes make this dish feel indulgent without requiring any fancy techniques or hard to find ingredients.
Ella x
Ingredients
- 400 gpaneer cheese(cut into 2cm cubes)
- 500 gsweet potato(cut into wedges)
- 4 tablespoonsolive oil
- 2 teaspoonsground cumin
- 1 teaspoonsmoked paprika
- 3 tablespoonslime juice(fresh)
- 2 tablespoonshoney
- 3garlic cloves(minced)
- 59 mlfresh cilantro(chopped)
- 1red onion(thinly sliced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the paneer cubes dry with paper towels to help them crisp up during roasting.
Tip: Dry paneer ensures better browning and prevents excess moisture during cooking.
- 2
Toss sweet potato wedges with 2 tablespoons of olive oil, half the cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
Tip: Cut wedges to similar thickness so they cook evenly.
- 3
In a small bowl, whisk together lime juice, honey, remaining 2 tablespoons of olive oil, minced garlic, and remaining cumin to create the glaze.
Tip: Make the glaze while the sweet potatoes are cooking to save time.
- 4
After 20 minutes, push the sweet potatoes to the sides of the baking sheet and add paneer cubes in the center. Brush the paneer lightly with half the glaze.
Tip: Separating the paneer from sweet potatoes prevents them from steaming.
- 5
Return to the oven and roast for another 12-15 minutes until the paneer is golden and slightly charred at the edges.
Tip: Watch for browning to avoid overcooking the paneer.
- 6
Remove from oven and drizzle with remaining glaze. Top with fresh cilantro and sliced red onion.
Tip: The residual heat will warm the onion slightly, softening its sharpness.
- 7
Divide between plates and serve immediately while the paneer is still warm and crispy.
Tip: This dish is best enjoyed fresh from the oven for maximum texture contrast.
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