Paneer Bake

This vegetarian paneer bake brings together cubed Indian cheese and hearty British root vegetables in one big casserole. The long, slow braise lets the stock reduce into the vegetables, so every bite is deeply savory without any cream or heavy sauce.

Rutabaga, carrots, and parsnips hold up beautifully over the extended cooking time, turning silky while keeping just enough structure. Adding the third stock cube in the final thirty minutes refreshes the liquid and keeps things from drying out, a small move that makes a real difference.

Kitchen Tips

• Cut your root vegetables into similar-sized pieces so they cook evenly over the long bake time.
• If your paneer is very fresh and soft, add it in the last hour so it doesn’t break apart completely.
• A tight-fitting lid or foil cover prevents too much evaporation early on.
• Leftovers reheat well the next day and the flavors actually deepen overnight.

Variations

• Swap rutabaga for turnips or sweet potato for a slightly sweeter result.
• Add a tin of chickpeas in the last hour for extra protein and a heartier finish.
• Stir in a spoonful of curry paste with the stock for a spiced version that pairs well with naan.