Roasted Paneer with Watercress
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in less than an hour and tastes absolutely impressive. Roasted paneer with watercress combines crispy, golden cheese with peppery greens that brighten up any plate. Watercress is packed with vitamins and minerals, making this dish as nourishing as it is delicious. The beauty of this recipe is its simplicity: you just toss everything in a honey mustard dressing with toasted cumin and sesame seeds, then pop it in the oven. It's the kind of meal that feels fancy enough for guests but easy enough for a casual Tuesday night.
Ella x
Ingredients
- 400 gpaneer cheese(cut into 2cm cubes)
- 200 gfresh watercress(roughly chopped)
- 4 tablespoonsolive oil
- 3garlic cloves(minced)
- 3 tablespoonslemon juice
- 1 teaspoondijon mustard
- 2 teaspoonscumin seeds
- 2 teaspoonssesame seeds
- 1 teaspoonred chili flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonhoney
- 1 tablespoonfresh thyme(chopped)
Detail level
Instructions
- 1
Preheat your oven to 220°C (425°F). Pat the paneer cubes dry with paper towels to ensure they crisp up nicely during roasting.
Tip: Dry paneer is essential for achieving a golden exterior; moisture will prevent browning.
- 2
In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, lemon juice, Dijon mustard, salt, black pepper, and chili flakes to create the vinaigrette. Set aside.
- 3
Toss the paneer cubes with the remaining 2 tablespoons of olive oil, then spread them on a baking tray in a single layer.
Tip: Arrange paneer in one layer to allow air to circulate for even roasting.
- 4
Roast the paneer in the preheated oven for 20-25 minutes, stirring halfway through, until the edges are golden brown and crispy.
Tip: Watch carefully after 15 minutes to prevent over-browning; paneer can brown quickly.
- 5
While the paneer roasts, toast the cumin and sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant, then set aside.
Tip: Toasting releases the essential oils and deepens the flavor of the seeds.
- 6
In a large serving bowl, gently combine the roasted paneer with fresh watercress and chopped thyme.
Tip: Add watercress after paneer has cooled slightly so it doesn't wilt too much from the heat.
- 7
Pour the prepared vinaigrette over the paneer and watercress mixture and toss gently to coat evenly.
- 8
Drizzle with honey and sprinkle the toasted cumin and sesame seeds over the top just before serving for maximum crunch and flavor.
Tip: Adding seeds just before serving maintains their crispness and prevents them from absorbing moisture.
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