Feed your appetite for cooking with Penguin’s expert authors
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Spiced Paneer with Potatoes, Peas and Tomato
Introduction from Rukmini Iyer
In the spirit of hope, this is one of my favourite dishes to order at an Indian restaurant – and while what arrives is always delicious, I inevitably rail against the ratio of paneer to potatoes. Cue the at-home oven version, with a generous amount of lightly spiced paneer to potatoes, fresh cherry tomatoes and just-cooked peas. One of my proudest creations.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Mix the potatoes, tomatoes, onion and paneer with the garlic, ginger, oil, spices and salt in a roasting tin large enough to hold everything in one layer, then transfer to the oven and roast for 35–40 minutes, until the paneer and potatoes are evenly browned and the potatoes are cooked through.
Tip in the water and peas and return the tin to the oven for a further 5–10 minutes, just to cook the peas through. Taste and season as needed with the lime juice and extra salt, then scatter with fresh coriander and serve with naan breads or white rice.
Preview
This recipe is a preview
Buy the book for the full recipe, and more great recipes from this author
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
Buy From
