Roasted paneer aloo gobi from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 111) by Meera Sodha

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Notes about this recipe

  • Idril on October 20, 2025

    A nice starting point for a recipe that needs some tweaks to be good, however. Cauliflower nowhere near done in 25 mins so I left this in for the 15 and it was then good. I added the tomatoes chopped large from the start, it isn’t necessary to over complicate this. More flavour was really needed, so I added a little extra half tsp of all the spices, and some more salt. Then it was tasty, even if not the best cauliflower traybake I’ve ever made. Actually what made this was serving it with the golden garlic raita from the same book.

  • skvalentine on January 06, 2025

    Family didn't love this, so probably won't repeat it, but I did appreciate the sheet-pan meal aspect! The paneer got overdone before the veggies were ready, and the spices were somehow too spicy for my kids and not flavorful enough for me. Tough crowd!!

  • dosojosazules on January 31, 2024

    Wonderful dish, just needed more time to roast the potatoes and cauliflower. Loved the zing from the lemon and the acidity from the tomatoes. Will definitely make again

  • et12 on March 29, 2023

    A nice comforting dish that was easy to make. Took an extra ten minutes in the oven then what was called for but I also doubled the potatoes and it overloaded my roasting pan slightly.

  • joelle on November 05, 2022

    This took an hour of roasting for me, but it was worth every minute. A delicious sheet pan dinner and one of my favorite takes on aloo gobi. I did sub extra firm tofu for the paneer, used only one red onion (mine was large), and one medium Russet potato; I also added a big squeeze of lemon over the whole thing, and served with a schmear of cashew sour cream and fresh cilantro. So, it's not a perfect recipe as written, and if you make it, definitely plan for a longer cook time. (Why do so many recipes seem to underestimate how long a potato takes to cook??). But if you love aloo gobi, definitely worth a try with a few tweaks. I will definitely make this again.

  • luluf on May 24, 2022

    Family loved it. I had to cook everything for way longer than 25 minutes though as well as turning the oven onto fan grill to give the required charred effect but that’s partly my oven

  • Astrid5555 on February 15, 2022

    Based on the other reviewers’notes I fiddled with the marinade and left the vegetables in the oven for 10 more minutes. The whole family really liked this dish and we will definitely have this one again.

  • Apollonia on August 11, 2021

    This was a good dish, but probably not a repeater. It took a super long time in the oven, and I'm not sure it was ultimately that much faster or less annoying than just doing it in the oven.

  • libbyanelson on April 21, 2021

    Really wanted to love this -- love aloo gobi, love paneer, love to roast non-melty cheese on a sheet pan -- but it ended up underwhelming me. The spice balance seemed off to me (½ tsp salt is not very much for two whole sheet pans of vegetables, and 2 t of chili powder, even the relatively mild Kashmiri, gave it a REAL kick that overwhelmed other flavors). Even after longer in the oven than the recipe called for, the whole thing seemed a little underdone (not the dark browned cauliflower and caramelized tomatoes in the photo). Also I'm not sure if US red onions are just bigger or what, but it was a LOT of red onion (which I don't personally mind, but added to the general feeling of "off-ness.") Definitely not bad and I don't regret making it, but likely not destined for the rotation.

  • julieshul on April 01, 2021

    We found this to be so bland! I ended up throwing hot sauce on it every time I ate it, because it was missing something.

  • OnVaDeguster on May 17, 2020

    The whole family loves this recipe. I make my paneer using 3l of fresh full cream milk, 500gr fresh yoghurt and the juice of one lemon. The mix of spices is great and reminds me of my 10 years spent living in India. A regular on our table!

  • lizbot2000 on October 13, 2019

    Easy & delicious. I used a container of mixed sweet cherry tomatoes and just halved them. The cauliflower and potatoes took a lot longer than listed, but that seems to always happen to me. I'm probably cutting them larger, or maybe I like everything more charred.

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