Roasted Paneer with Bamboo Shoot

Instructions

1. 1

   Pat the paneer cubes dry with paper towels and arrange them on a baking sheet. Toss with 1 tablespoon of olive oil, half the rock salt, and a pinch of red chili powder. Set aside.

   Tip: Drying the paneer prevents moisture from steaming it during roasting, ensuring a crispier exterior.

2. 2

   In a large bowl, combine the bamboo shoot halves with the onion wedges and bell pepper. Drizzle with 1 tablespoon of olive oil and season with cumin seeds, coriander powder, and remaining salt. Mix well.

   Tip: Prepping all vegetables together ensures even cooking when combined on the roasting pan.

3. 3

   Preheat your oven to 400°F (200°C).

4. 4

   Heat 1 tablespoon of olive oil in a small pan over medium heat. Add minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant. Pour this mixture over the vegetable mixture and toss well.

   Tip: Infusing the oil with garlic and ginger adds depth of flavor to the entire dish.

5. 5

   Spread the paneer cubes and vegetable mixture on a large roasting pan in a single layer, keeping them somewhat separate so they roast evenly. Roast in the preheated oven for 20-22 minutes, stirring halfway through.

   Tip: Stirring halfway ensures all ingredients brown evenly and cook through without burning.

6. 6

   Remove the roasting pan from the oven. Drizzle the sesame oil over the hot paneer and vegetables, then toss gently to combine.

   Tip: Adding sesame oil after roasting preserves its nutty aroma that would otherwise dissipate with prolonged heat.

7. 7

   Transfer to a serving dish and garnish generously with fresh cilantro. Serve hot with rice, bread, or as a standalone vegetarian entrée.

   Tip: The cilantro adds a fresh note that balances the rich, roasted flavors of the dish.