Roasted Paneer with Avocado

Instructions

1. 1

   Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them crisp up during roasting.

   Tip: Dry paneer browns better and absorbs flavors more effectively.

2. 2

   Preheat your oven to 200°C (400°F). In a bowl, toss paneer cubes with 2 tablespoons of olive oil, minced garlic, cumin seeds, chili powder, salt, and black pepper until evenly coated.

   Tip: Don't over-toss as paneer can crumble easily.

3. 3

   Spread the paneer on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until the edges are golden brown and crispy.

   Tip: The paneer should have a light golden crust while remaining soft inside.

4. 4

   While the paneer roasts, toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Set aside.

   Tip: Watch them carefully to prevent burning.

5. 5

   In a small bowl, prepare the dressing by whisking together the remaining 1 tablespoon olive oil, lime juice, chopped cilantro, and a pinch of salt and pepper.

   Tip: Make this dressing just before serving to keep the cilantro fresh and vibrant.

6. 6

   Remove roasted paneer from the oven and let cool for 2-3 minutes. Arrange sliced avocado on a serving platter or individual plates.

   Tip: Slightly warm paneer contrasts beautifully with cool, creamy avocado.

7. 7

   Top the avocado with warm roasted paneer cubes, scattered red onion slices, and halved cherry tomatoes.

   Tip: The red onion adds a sharp, fresh contrast to the rich paneer and avocado.

8. 8

   Drizzle the lime-cilantro dressing over the entire dish and finish with a generous sprinkle of toasted pumpkin seeds and a crack of black pepper before serving.

   Tip: Serve immediately while the paneer is still warm for the best flavor and texture contrast.