Roasted Paneer with Artichoke

Instructions

1. 1

   Preheat your oven to 220°C (425°F). Pat the paneer cubes dry with paper towels to help them brown better during roasting.

   Tip: Dry paneer ensures a golden crust and prevents excess moisture in the pan.

2. 2

   In a large bowl, combine 3 tablespoons of olive oil, minced garlic, lemon juice, oregano, chilli flakes, salt, and black pepper. Mix thoroughly to create a marinade.

   Tip: Make the marinade ahead of time for deeper flavor infusion.

3. 3

   Add the paneer cubes and artichoke halves to the marinade bowl. Gently toss until all pieces are evenly coated. Let sit for 5 minutes.

   Tip: Avoid over-stirring to keep the paneer intact and prevent crumbling.

4. 4

   Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the sliced onions and sauté for 3 minutes until soft.

   Tip: Caramelizing the onions first adds a sweet, savory base to the dish.

5. 5

   Transfer the marinated paneer and artichokes into the skillet with the onions, arranging them in a single layer. Pour any remaining marinade over the top.

   Tip: Avoid overcrowding the pan to ensure even browning on all sides.

6. 6

   Roast in the preheated oven for 18-22 minutes, stirring halfway through, until the paneer is golden and the artichokes are tender with caramelized edges.

   Tip: The paneer should be lightly browned but still soft inside.

7. 7

   Pour the vegetable broth around the pan ingredients without stirring, and scatter fresh thyme sprigs over the top. Return to the oven for 4 minutes to create a light sauce.

   Tip: The broth prevents drying while finishing the cooking process.

8. 8

   Remove from oven and let rest for 2 minutes. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed before serving.

   Tip: Resting allows flavors to meld and the dish to cool slightly for better serving.