Easy Paneer and Broccoli Bake with Creamy Cheese

Paneer and broccoli bake is the recipe I make when I want something comforting that feels like a hug but still keeps things relatively healthy. I created this simple paneer and broccoli bake after realizing I needed more vegetarian dinners that my whole family would actually eat without complaining. This Indian inspired paneer dish combines broccoli florets paneer cubes bake with potatoes and a creamy cheese topping that gets golden brown and bubbly in the oven. It’s become my go-to for meatless meals with potatoes that don’t feel like you’re missing anything.

This paneer and broccoli bake healthy version uses oven baked paneer recipe techniques instead of frying, which keeps it lighter while still delivering on flavor. The garlic ginger spice base and cumin chili spice blend make it taste like a broccoli paneer recipe Indian style, and it pairs perfectly with dishes like my dump and go crockpot teriyaki chicken for a mixed menu or creamy smoked sausage pasta when you want variety. Whether you’re looking for low carb broccoli meals or veggie bake recipes that actually satisfy, this vegetable bake casserole works every single time.

Why You’ll Love This Paneer and Broccoli Bake

It’s a Complete Meal in One Pan. You get protein from the paneer, fiber from the broccoli, carbs from the potatoes, and everything bakes together on one sheet pan. No need to cook multiple side dishes because this vegetable casserole recipes healthy option has it all covered in one gorgeous golden brown paneer texture bake.

The Spices Make It Special. This isn’t bland steamed vegetables. The garlic ginger spice base combined with the cumin chili spice blend gives you that warm, aromatic flavor that makes Indian food so good. Even people who claim they don’t like broccoli recipes end up going back for seconds because the spices transform everything.

It’s Flexible for Different Diets. This works as meatless meals with potatoes for vegetarians, low carb broccoli meals if you skip the potatoes, or you can make it vegan by swapping the paneer and cheese for plant-based alternatives. It’s one of those vegetable bake casserole recipes that you can adjust to fit whatever dietary needs you’re working with.

Ingredients for Paneer and Broccoli Bake

This sheet pan paneer and broccoli bake uses simple ingredients that you can find at any grocery store. The combination creates a creamy vegetable casserole that tastes way fancier than the ingredient list suggests.

What You’ll Need

See recipe card for quantities.

• Paneer: the star protein that makes this a proper dinner instead of just a side dish. Cut it into cubes about 1-inch thick so they hold their shape during baking. You can buy pre-cubed paneer to save time, or make your own if you’re feeling ambitious. The paneer gets golden and slightly crispy on the edges while staying soft inside.
• Broccoli Florets: use fresh broccoli cut into bite-sized pieces so everything cooks evenly. The florets should be roughly the same size as your paneer cubes. Don’t use frozen broccoli because it releases too much water and makes the whole dish soggy. Fresh broccoli keeps its texture and doesn’t turn mushy in the oven.
• Potatoes: I use Yukon Gold potatoes because they hold their shape and get creamy when baked. Cut them into cubes similar in size to the paneer and broccoli so everything finishes cooking at the same time. You can leave the skins on for extra fiber and nutrients, which also saves prep time.
• Heavy Cream or Coconut Cream: creates that creamy vegetable casserole sauce that coats everything and makes the dish feel indulgent. Heavy cream is traditional, but coconut cream works great if you’re dairy-free and adds a subtle sweetness that plays well with the spices. You need enough to create a sauce but not so much that it’s swimming in liquid.
• Shredded Cheese: cheddar, mozzarella, or a blend of both works perfectly for that golden, bubbly top. The cheese melts into the cream and creates a sauce while also forming a crispy top layer. Use freshly shredded cheese instead of pre-shredded because it melts better and tastes fresher.
• Garlic and Ginger: fresh is best for that authentic garlic ginger spice base flavor. Mince them finely or use a microplane grater so they distribute evenly throughout the dish. This combination is what makes it taste like an Indian inspired paneer dish instead of a regular casserole.
• Cumin, Chili Powder, and Turmeric: the cumin chili spice blend that gives this bake its warm, aromatic flavor. Ground cumin adds earthiness, chili powder brings mild heat, and turmeric gives you that beautiful golden color. Adjust the chili powder based on your spice tolerance.
• Olive Oil or Ghee: used to coat the vegetables and paneer before baking. Ghee adds more authentic Indian flavor and helps achieve that golden brown paneer texture, but olive oil works fine if that’s what you have. You just need enough to prevent sticking and help with browning.
• Salt and Black Pepper: season everything properly so the flavors pop. Don’t skip the salt because it brings out all the other flavors, especially the sweetness in the broccoli and potatoes.
• Fresh Parsley or Cilantro: for garnish and a pop of fresh flavor when you serve it. Parsley is more mild, cilantro is more bold. Use whichever one your family prefers, or skip it if fresh herbs aren’t your thing.

Instructions for Making Paneer and Broccoli Bake

Step-by-Step Directions

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. You can also lightly coat with cooking spray if you prefer, but parchment makes cleanup easier. Get your baking dish ready because once you start mixing, things move quickly.

Step 2: In a large mixing bowl, place your cubed potatoes, broccoli florets, and paneer cubes. Drizzle with olive oil or melted ghee, then add the minced garlic, ginger, cumin, chili powder, turmeric, salt, and pepper. Toss everything together with your hands or a large spoon until every piece is coated in the spices and oil.

Step 3: Spread the mixture evenly in a 9×13 inch baking dish or on a large sheet pan paneer and broccoli if you prefer crispy edges. Make sure nothing is overlapping too much so everything gets golden brown instead of steaming.

Step 4: Pour the heavy cream or coconut cream evenly over the vegetables and paneer. You want enough to create a sauce, but you shouldn’t be drowning everything. The cream will thicken as it bakes and combine with the spices to coat everything.

Step 5: Cover the baking dish with aluminum foil and bake for 25 minutes. This steams the vegetables and helps them cook through without drying out. The potatoes need this covered time to get tender.

Step 6: Remove the foil, sprinkle the shredded cheese evenly over the top, and return to the oven uncovered. Bake for another 15 to 20 minutes until the cheese is melted, bubbly, and golden brown on top. The edges should be slightly crispy and the cream should be thick and saucy.

Step 7: Let the bake rest for 5 minutes before serving. This lets the sauce thicken up even more and makes it easier to scoop out portions without everything falling apart. Garnish with fresh parsley or cilantro right before serving.

Hint: If you want extra crispy edges on your paneer, you can pan fry the paneer cubes in a little ghee for 2 to 3 minutes before adding them to the baking dish. This adds an extra step but gives you that restaurant-quality golden brown paneer texture that’s hard to beat. It pairs beautifully with garlic butter steak bites if you’re serving this as part of a bigger spread.

My Paneer and Broccoli Bake Journey

I started making this recipe after a trip to an Indian restaurant where I ordered a paneer tikka that came with roasted vegetables. The flavors were incredible, but I wished it was more of a complete meal instead of an appetizer. I kept thinking about how those same spices would work in a casserole format with potatoes added for heartiness.

The first time I tried it, I made the mistake of using frozen broccoli and the whole thing turned into a watery mess. The broccoli released so much moisture that the cream never thickened and it looked like vegetable soup in a baking dish. I had to drain off the excess liquid and it still didn’t quite work. Fresh broccoli was the game changer that made this recipe actually succeed.

Grandma watched me make it the second time and said, “Jazzy, you’re onto something here. This is how you get people to eat their vegetables without them realizing it.” She suggested adding the cheese on top instead of mixing it in, which creates that beautiful golden crust that makes everyone excited to dig in. Sometimes the simplest changes make the biggest difference.

Substitutions for Paneer and Broccoli Bake

Paneer – swap with firm tofu for a vegan option, or use halloumi cheese if you can find it for a similar texture that holds up to baking, or even cubed chicken breast if you want to add meat to make this a non-vegetarian dinner with potatoes

Potatoes – use cauliflower florets instead to make this a true low carb broccoli meal, or sweet potatoes for added sweetness and extra nutrients, or leave them out entirely if you’re keeping this strictly keto-friendly

Heavy Cream – replace with coconut cream for dairy-free and vegan veggie bake recipes, or use Greek yogurt mixed with a little milk for a lighter version, or cashew cream if you want it plant-based but still rich and creamy

Cheese – use nutritional yeast for a vegan version that still gives you cheesy flavor, or dairy-free shredded cheese if you need it completely plant-based, or skip it entirely and top with breadcrumbs for a different kind of crispy topping

Variations on Paneer and Broccoli Bake

Mushroom Addition – add sliced mushrooms along with the broccoli and paneer for extra earthiness and more vegetables, which makes it even more of a complete vegetable bake casserole that feeds a crowd

Spicy Version – add fresh green chilies or red pepper flakes to the spice blend for a spicier broccoli paneer curry style bake that has more kick, and finish with a drizzle of hot sauce when serving for people who want it even hotter

Tikki-Style Coating – before baking, coat the paneer cubes in a mixture of chickpea flour and spices, then pan-fry them briefly to create a crispy exterior like paneer broccoli tikki, which adds textural contrast to the creamy casserole

Equipment for Paneer and Broccoli Bake

9×13 Inch Baking Dish – the perfect size for this recipe and fits most ovens easily. Glass or ceramic both work great, but ceramic holds heat longer which keeps the dish warm at the table. Metal pans work too but can make the edges get too brown.

Large Mixing Bowl – you need space to toss the vegetables, paneer, and spices without making a mess. A bowl that’s too small means spices end up on your counter instead of coating the food evenly.

Parchment Paper – prevents sticking and makes cleanup so much easier. You can reuse the same sheet for multiple batches if you’re doubling the recipe. Silicone baking mats work just as well if you have those.

Aluminum Foil – covers the dish during the first part of baking to steam the vegetables and keep everything moist. Heavy duty foil works best because thin foil can tear when you remove it from a hot dish.

Storage Tips for Paneer and Broccoli Bake

Room Temperature – this needs to be refrigerated within 2 hours of cooking because of the dairy. Don’t leave it sitting out for extended periods or the cream and cheese can go bad.

Refrigerator – store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better the next day after the spices have time to meld together. Reheat individual portions in the microwave for 2 to 3 minutes, or reheat the whole dish covered with foil in a 350°F oven for 20 minutes.

Freezer – this freezes well for up to 2 months. Let it cool completely, then portion it into freezer-safe containers. The texture of the potatoes changes slightly after freezing (they get a bit softer), but it’s still delicious. Thaw in the fridge overnight and reheat in the oven.

Make-Ahead Tip – assemble the entire dish up to the point of adding cheese, cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the fridge, let it sit at room temperature for 20 minutes, then bake as directed adding 5 to 10 minutes to the covered baking time.

Grandma’s Secret for Paneer and Broccoli Bake

Last time I made this, Grandma came into the kitchen while I was mixing everything and said, “Jazzy, you need to taste your spices before they go in the oven.” She told me about how her mother used to bloom spices in a little oil first to wake up their flavors. For this recipe, she suggested heating the garlic, ginger, and ground spices in the oil for just 30 seconds before tossing with the vegetables. The difference is incredible because the heat activates the essential oils in the spices.

She also taught me to save some of the cheese for adding in the last 5 minutes of baking. “If you put it all on at once, the top cheese can burn while the inside is still cooking,” she explained. Adding half the cheese at the beginning and the rest near the end gives you that perfect golden brown top without any burnt spots. These little adjustments from years of cooking experience really do make a difference.

FAQ about Paneer and Broccoli Bake

Conclusion

This paneer and broccoli bake has become one of my most-requested recipes, especially from friends who are trying to eat less meat but don’t want boring salads. The combination of Indian spices with a Western casserole format creates something that feels familiar but exciting at the same time. It’s proof that vegetarian dinners with potatoes can be just as satisfying as any meat-based meal.

If you love vegetable bakes and want to try another delicious variation, check out this cauliflower and broccoli bake that uses a similar creamy concept with different vegetables. It’s another great option for easy healthy broccoli casserole nights.

Make this for your next meatless Monday, meal prep it for the week ahead, or serve it at a dinner party to impress vegetarian guests. The leftovers are just as good, and reheating a portion in the microwave makes for the easiest lunch you’ll have all week. Let me know how yours turns out!