Indian Spiced Roasted Paneer
Indian spiced roasted paneer made with yogurt and pantry spices. This oven-roasted Indian cottage cheese is soft, flavorful, and perfect for wraps, salads, or rice bowls.
Servings 2
Ingredients
- 1 cup paneer Indian cottage cheese
- 1 tablespoon yogurt
- ¼ teaspoon red chili powder
- ¼ teaspoon garam masala
- ¼ teaspoon cumin powder
- ¼ teaspoon coriander powder
- ⅛ teaspoon turmeric
- ¼ teaspoon salt
- 1 teaspoon oil optional
Instructions
- Cut the paneer into even, bite-sized cubes.
- In a bowl, add yogurt, salt, turmeric, red chili powder, garam masala, cumin powder, and coriander powder. Mix well to form a thick marinade.1 tablespoon yogurt, ¼ teaspoon red chili powder, ¼ teaspoon garam masala, ¼ teaspoon cumin powder, ¼ teaspoon coriander powder, ⅛ teaspoon turmeric, ¼ teaspoon salt, 1 teaspoon oil
- Add the paneer to the bowl and gently coat each piece with the marinade, taking care not to break the cubes.1 cup paneer
- Line a baking tray with parchment paper and arrange the paneer pieces in a single layer.
- Roast in a preheated oven at 400°F (200°C) until the paneer looks lightly golden and the spices smell fragrant, about 18 to 20 minutes.
- Turn the paneer once halfway through for even roasting.
- Remove from the oven and serve warm or hot.
Notes
Tested Tips from My Kitchen:
- Homemade paneer stays softer and absorbs spices better.
- Yogurt prevents paneer from drying out in the oven. And use thick yogurt to avoid a watery marinade.
- Add oil only if you prefer crisp edges. I usually make this recipe oil-free.
- If you’re pan-roasting paneer cubes, cook the paneer for 2–3 minutes per side until golden brown. Keep the heat medium to avoid hard edges.
Nutrition
Calories: 353kcal | Carbohydrates: 3g | Protein: 16g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 328mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 87IU | Vitamin C: 0.2mg | Calcium: 557mg | Iron: 0.3mg
