Spiced Roasted Paneer with Tomatoes and Peppers

Name: Rumini Iyer Roasted Paneer With Tomatoes | Easy Paneer Dishes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 225g paneer; 3 mixed peppers, thinly sliced; 250g cherry tomatoes on the vine, halved; 1 red onion, thickly sliced; 1 red chilli, thinly sliced; 2 inches ginger, grated; 2 cloves of garlic, grated; lemon wedges, to serve; 2 tbsp neutral or olive oil; 1 heaped tsp ground cumin; 1 heaped tsp ground coriander; 1 tsp fennel seeds; ½ tsp ground turmeric; 1 tsp sea salt flakes; freshly ground black pepper

by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day

Soft roasted peppers, red onions and tomatoes are topped with crispy paneer in this super simple and quick one-pan dish.

Vegetarian Gluten-Free Tray Bake

Serves 4

Total 40 min

Prep 10 min

Cook 30 min

Easy

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Introduction from Rukmini Iyer

This is such an easy one-tin dish, as good alongside rice and dal as it is with flatbreads and yogurt. You can use bought paneer as it’s so easy to slice and cook and crisps up beautifully on roasting. A top tip from my fellow food writer Roopa Gulati is to soak bought paneer in boiling water for 10 minutes or so before using it – it really improves the texture.

Ingredients

225g paneer

3 mixed peppers, thinly sliced

250g cherry tomatoes on the vine, halved

1 red onion, thickly sliced

1 red chilli, thinly sliced

2 inches ginger, grated

2 cloves of garlic, grated

lemon wedges, to serve

Storecupboard:

2 tbsp neutral or olive oil

1 heaped tsp ground cumin

1 heaped tsp ground coriander

1 tsp fennel seeds

½ tsp ground turmeric

1 tsp sea salt flakes

freshly ground black pepper

Method

Preheat the oven to 180°C fan/200°C/gas 6.

Cut the paneer into 6 squares, and then each in half so you have 12 triangles. Halve the triangles horizontally, so you have 24 thin (rather than 12 thick) triangles. Soak in boiling water for 10 minutes while you get on with cutting up the rest of the veg. (If you’ve bought your paneer pre-cut, just use it as it comes.)

Drain the paneer through a sieve, and pat it dry with kitchen paper before transferring to a large roasting tin along with the peppers, tomatoes, onion, chilli, ginger and garlic. Add the oil, spices and salt and mix well. Fish the paneer pieces out so they lie on top of the peppers (this will help them crisp up), scatter with the freshly ground black pepper, then transfer to the oven to roast for 30 minutes.

Serve hot, with the lemon wedges alongside to squeeze over.

LEFTOVERS: This keeps well in the fridge for 1–2 days and you can reheat in the microwave.

MAKE IT VEGAN: You can use tofu to veganise this dish.

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