We’re a huge fan of Indian food in our family. When my youngest daughter turned 2, she requested mattar paneer for her birthday. No joke. Now that we’ve converted my sister to Indian food loving, too, Saturday nights will occasionally involve heading out for some paneer and dal takeout.
This Indian-inspired dish is a cinch to make, and pretty delicious to boot. The idea of roasting the vegetables with paneer came to me one afternoon as I was prepping ingredients for dinner. I knew I wanted to make paneer with veggies, and planned to slow cook them in tomato sauce, but decided against the tomato sauce at the last minute. So I threw the potatoes and carrots together, added the paneer, and roasted them with olive oil, lemon juice and a few Indian spices. We all loved the Indian flavors, roasted vegetables, and most of all, the crispy paneer.
Indian food made easy. Oh yum.
Curry Roasted Vegetables with Paneer
- 1 tablespoon olive oil
- 4-5 large red potatoes, quartered
- 2-3 large carrots, sliced
- 14 oz. paneer, cubed
- 1 lemon, zested and juiced
- 1 tablespoon ground turmeric
- 1 tablespoon curry powder
- 1 teaspoon salt, or more to taste
- Greek-style yogurt, for garnish
Preheat the oven to 475° and grease a 9×13 baking pan.
Mix the olive oil, potatoes, carrots, paneer, lemon zest, lemon juice, and seasonings in the greased baking pan until the oil and seasonings coat the vegetables and paneer. Add a few tablespoons of water so the vegetables don’t stick to the bottom of the pan while cooking.
Place the baking pan in the preheated oven and cook at 475° for 75-80 minutes, stirring occasionally, until the vegetables are fork-tender. (Add additional water, 1 tablespoon at a time, if necessary during cooking time to avoid sticking.)
Once the vegetables are tender, remove from the oven, let cool slightly, then serve and top with greek-style yogurt. Enjoy!