Roasted Paneer with Turnip
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This roasted paneer with turnip is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. The paneer provides excellent protein and calcium, making it wonderfully satisfying, while the turnips become sweet and tender when roasted. I love how the warm spices like cumin and coriander create such depth of flavor without requiring any complicated techniques. It's incredibly budget friendly too since both ingredients are affordable and available year round. The beauty of this dish is that you simply toss everything together, pop it in the oven, and dinner is ready before you know it.
Ella x
Ingredients
- 400 gpaneer cheese(cut into 1-inch cubes)
- 500 gturnips(peeled and cut into 1-inch chunks)
- 4 tbspolive oil
- 1 tspcumin seeds
- 1½ tspground coriander
- 2 tbspginger garlic paste
- ½ tspfresh turmeric powder
- 1 tspkasuri methi (dried fenugreek)(crushed)
- 1red onion(cut into wedges)
- 2 tbspfresh lemon juice
- 1 tspsea salt(or to taste)
- ½ tspblack pepper
- 3 tbspfresh cilantro(chopped for garnish)
Detail level
Instructions
- 1
Preheat your oven to 200°C (390°F). Pat the paneer cubes dry with paper towels to ensure they roast evenly and develop a golden exterior.
Tip: Dry paneer helps it brown better instead of steaming in the oven.
- 2
In a large mixing bowl, whisk together olive oil, ginger-garlic paste, ground coriander, turmeric powder, lemon juice, salt, and black pepper until well combined.
- 3
Add the paneer cubes, turnip chunks, and red onion wedges to the bowl. Toss gently but thoroughly, ensuring every piece is evenly coated with the spiced oil mixture.
Tip: Handle paneer gently to avoid breaking it apart during tossing.
- 4
Spread the mixture in a single layer on a large baking sheet lined with parchment paper. Do not overcrowd; ensure pieces have space between them for even roasting.
Tip: Use two baking sheets if needed for better browning.
- 5
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the paneer is golden-brown and the turnips are fork-tender with caramelized edges.
- 6
Remove from the oven and sprinkle the crushed kasuri methi and cumin seeds over the roasted vegetables and paneer while still hot.
Tip: The heat will activate the aromatics of the dried herbs.
- 7
Transfer to a serving platter and garnish generously with fresh chopped cilantro. Serve hot as a main dish with basmati rice or warm roti.
Tip: A squeeze of fresh lemon juice at the table adds brightness to each bite.
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