Paneer with Carrots and Spices (2)

A delicious and simple supper from Nigel Slater.

Paneer with Carrots and Spices (2)
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Paneer with Carrots and Spices (2)
Print Recipe
  1. Preheat the oven to 200 C, 180 Fan, Gas 6. Trim and scrub the carrots and tip into a large roasting tin. Pour over the oil and toss gently to coat.
  2. Roast for 40-45 minutes until tender, basting occasionally , adding more butter or oil if you like.
  3. Heat the spices in a dry pan for a couple of minutes. As soon as they smell toasted and are starting to pop, remove and crush coarsely in a pestle and mortar.
  4. Scatter the spices over the carrots with a little sea salt and toss gently. Tip into a serving dish.
  5. Place the roastin tin over a moderate heat and crumble in the paneer in bite sized chunks. Let it dry, with the occasional turn, until golden. Scatter the cheese over the carrots.
  6. Blitz the dressing ingredients in a blender , tip over the paneer and carrots and toss to serve.
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