Roasted Paneer with Asparagus

Instructions

1. 1

   Preheat your oven to 220°C (425°F). Pat the paneer cubes dry with a clean kitchen towel to help them brown evenly during roasting.

   Tip: Dry paneer ensures a better golden crust and prevents steaming.

2. 2

   In a large mixing bowl, combine the olive oil, minced garlic, lemon zest, thyme, cumin seeds, black pepper, and sea salt. Stir until well blended.

   Tip: Prepare this mixture while the oven preheats to save time.

3. 3

   Add the paneer cubes and red onion slices to the oil mixture. Gently toss until all pieces are evenly coated with the aromatic oil.

   Tip: Be gentle to avoid breaking the paneer pieces.

4. 4

   Arrange the asparagus spears on one side of a large baking sheet. Spread the paneer and red onion mixture on the other side, ensuring they're in a single layer.

   Tip: Using separate areas prevents the vegetables from steaming the paneer.

5. 5

   Roast in the preheated oven for 20-25 minutes, stirring the paneer mixture halfway through, until the paneer is golden brown and asparagus is tender with slightly crispy tips.

   Tip: Paneer should be lightly charred at the edges for best flavor.

6. 6

   Remove from the oven and immediately squeeze the fresh lemon juice over the entire dish. Sprinkle with fresh cilantro and a pinch of additional sea salt.

   Tip: Adding lemon juice while hot infuses more flavor into the dish.

7. 7

   Transfer to a serving platter or individual plates and serve immediately while the paneer is still warm and the asparagus is at its peak crispness.