Vietnamese · Main

Vietnamese Paneer Roast

This Vietnamese Roast leans on herb and peanut to do the heavy lifting. We braise the Paneer for real depth, then bring it together in one pan.

4.7 from 2,312 cooks

Prep15 min

Cook50 min

Serves6

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the herb and peanut elements, and pat the paneer dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Vietnamese Members

Vietnamese

The kind of Vietnamese plate you make on repeat. lemongrass and chilli, a proper glaze, and a...

35 min · Easy

Vietnamese

This Vietnamese Tart leans on fish sauce and lime to do the heavy lifting. We steam the...

38 min · Medium

Vietnamese

Weeknight-friendly Chickpea Pilaf with the lemongrass and chilli we come back to again and...

35 min · Easy

Vietnamese

A light take on Mushroom Slaw, built on caramel and pepper and finished the way we like it....

1 hr · Advanced