Spice-roasted carrots with paneer and sesame

Name: Spice-roasted carrots with paneer and sesame
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 1 tbsp coriander seeds; 1 tsp cumin seeds; 2 tbsp sesame seeds; 1 tsp black onion seeds (also called kalonji or nigella); 1 tbsp clear honey; 6 tbsp groundnut oil, plus extra for frying the paneer; 1kg carrots, thickly sliced; 2 red onions, sliced; 2 green chillies, deseeded and sliced; Juice of ½ lemon; A glug of toasted sesame oil; 200g paneer, cut into 1cm cubes; Handful of fresh coriander leaves

Portion size: Serves 4
Hands-on time 20 min, oven time 40 min
Difficulty: easy

Vegetarian

Recipe by: James Ramsden

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James Ramsden’s spicy vegetarian recipe uses paneer and carrots for a budget-friendly, easy-to-make meal – perfect for meat-free Monday, or any other day for that matter.

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Ingredients

1 tbsp coriander seeds
1 tsp cumin seeds
2 tbsp sesame seeds
1 tsp black onion seeds (also called kalonji or nigella)
1 tbsp clear honey
6 tbsp groundnut oil, plus extra  for frying the paneer
1kg carrots, thickly sliced
2 red onions, sliced
2 green chillies, deseeded and sliced
Juice of ½ lemon
A glug of toasted sesame oil
200g paneer, cut into 1cm cubes
Handful of fresh coriander leaves

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Method

Heat the oven to 220°C/fan200°C/gas 7. Toast the coriander seeds and cumin seeds in a dry frying pan over  a medium heat for 1 minute, shaking occasionally so they don’t burn, then crush in a pestle and mortar.
Toast the sesame seeds and black onion seeds in the same way (don’t crush), then mix in a large bowl with the crushed spices, the honey and 4 tbsp groundnut oil. Season, then stir in the carrots, onions and chillies to coat. Tip into a roasting tin and roast for 40 minutes, turning occasionally.
Mix the lemon juice, remaining groundnut oil and sesame oil to make a dressing. Season to taste.
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When the vegetables are nearly roasted, heat a little of the oil in a non-stick pan over a medium-high heat and fry the paneer, turning, until golden. Stir into the roasted vegetables along with the dressing and coriander, then serve.