Baked butter paneer from Dinner - 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day (page 99) by Meera Sodha

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Ingredients

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Asparagus and cashew thoran; Elephant ear garlic naan

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Anjackson1003 on March 29, 2026

Loveddddd the overall simplicity of this recipe for the results. Definitely took a while for cooking but given how hands off the prep was we had zero complaints. We’ll make again for sure but I’d probably bulk it up a bit more with some veggies or chickpeas. Served with brown rice and naan.
vanessa_abafl8 on March 06, 2026

Made with the quick flatbread!
ldebuys on January 01, 2026

This was amaaaazing! I did wish I'd used tomato sauce or blitzed the chopped tomatoes a bit to achieve a saucier result. Will definitely make again though!
Apollonia on December 04, 2025

Loved this. I don't think it's necessarily easier than stovetop, but we thought baking the paneer in marinade gave it some extra oomph. Kasoori methi was a nice touch. Portions are not huge, but the dish is rich, so it's fine. I served with paratha, but will probably do rice in the future. Don't use a sheet pan; you need a deep dish. I used the Staub brasier, and it was perfect.
PBBrownie on June 12, 2025

Thoroughly enjoyed, especially because most of this recipe was hands-off. I did half tofu and half paneer and it was great (although the paneer is tastier). Also skipped the kasoori methi but will be excited to procure it and try adding it next time.
Lepa on May 14, 2025

This didn't work out for me at all. The paneer burned during the initial roasting stage and only got more hard and burnt while it cooked in the sauce. Going forward I will stick with recipes that are cooked on the stovetop. If you do make this, be sure to use a small dish as the tomatoes won't cover the paneer if you use a sheet pan as suggested in the recipe. That is probably one reason my end result was so burnt.
katmagdunn on November 18, 2024

This is amazing, rich and saucy and tangy. It's also very low key and easy to make ... as long as you have a very well stocked spice drawer. I only found fenugreek seeds rather than dried leaves and that worked fine. Keep the pantry bits on hand and buy the dairy and some fresh naan and you can easily make after work for friends.