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  • Writer's pictureDavid

Neep Paneer with Roti

Updated: Feb 21, 2021

A simple, tasty dish with root veg and some spices, feeds two people for just under £3.

The recipe uses neeps (the Scottish word for turnips/swedes/rutabaga); you could do it with parsnips, carrots, potatoes, sweet potatoes... you get the idea. Root veg is cheap, and in their various forms, you can be seasonal about it - maybe local too. A lot of them are easy to grow, so perhaps as local as the back garden? As an afterthought - what about gourds? Treat a pumpkin or butternut squash the same way and you’ll get the same, tasty results.

The paneer - Indian curd cheese - is a lovely addition, but if you’re cooking vegan, you can leave that out. Perhaps substitute it with cubed potatoes or even firm tofu. You won’t be missing out - with our without paneer, this is a tasty, easy curry dish.




1/2 neep

1/2 onion

3 cloves garlic - or more - or less - it depends how much you like garlic

fresh coriander (cilantro)

1/2 fresh chilli - how much depends how much you like a bit of heat.

1/2 block paneer

a bit of chopped creamed coconut


flaked almonds

ground cumin, chilli flakes, coriander, turmeric, mustard seeds, fennel seeds, cumin seeds salt to taste

rape seed oil or other - not olive oil


175g atta flour

175g yoghurt

1 tsp baking powder

ground cumin, garlic salt, sumac


Watch the video



  • Heat the oven to 180ºC

  • Peel the neep and dice into large cubes.

  • Spread them on a baking tray and sprinkle lightly with the oil, turmeric, salt, cumin seeds, ground cumin and chilli flakes

  • Pop them in the oven for 35 minutes

  • Meanwhile...

  • Heat some oil in a frying pan and add ground cumin and coriander, as well as the fennel and mustard seeds. Heat them gently and enjoy the aroma.

  • Add the onion, garlic and chillies and cook through till they soften.

  • Add a little hot water and stir in the creamed coconut until it dissolves.

  • Add the roasted neep and the coriander leaf.

  • Add more water if you think it needs it; don’t leave it swimming, but don’t let it dry out

  • Stir through a large tablespoon or - if you’re being technical - dollop of yoghurt

  • Add the paneer and turn down the heat a bit.

  • Just before serving, sprinkle with flaked almonds.


You can make the dough earlier in the day.

  • In a bowl mix the flour, yoghurt and baking powder until they come together

  • Work the dough on a floured surface until it is smooth and elastic - you don’t need to knead/knead to need it as long as you would for a loaf; a minute or two should do it.

  • Flatten out the dough and add the spices - you can add anything you fancy at this point, even some fresh garlic and parsley.

  • Fold the spices into the dough

  • Cover in cling film and store in the fridge for a few hours - or 30 minutes

  • Unwrap the dough and cut into 4 equal blocks.

  • Heat oil in a pan on a high-but-not-raging heat

  • On a floured surface with a floured rolling pin, roll the blocks into thin, flat pancakes.

  • One at a time, pop them in the pan for about 30-40 seconds a side.

Maybe serve with lime pickle and mango chutney as condiments?

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1 Comment

Apr 01, 2020

Great recipe!

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