Roasted Paneer with Bean Sprout

Instructions

1. 1

   Pat the paneer cubes dry with paper towels and dust lightly with cornstarch to help them crisp up during roasting.

   Tip: Drying the paneer prevents splattering oil and ensures even browning.

2. 2

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering, then carefully add the paneer cubes in a single layer.

   Tip: Don't stir immediately; let them sit for 2-3 minutes to develop a golden crust on each side.

3. 3

   Gently turn the paneer pieces and continue cooking for another 3-4 minutes until all sides are golden and slightly crispy. Transfer to a plate.

   Tip: Work in batches if needed to avoid overcrowding the pan.

4. 4

   Add the remaining 1 tablespoon of oil to the skillet, then add minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.

   Tip: Keep the heat at medium to prevent the garlic from burning.

5. 5

   Add the bean sprouts to the skillet and stir-fry for 3-4 minutes, keeping them slightly crisp rather than completely wilted.

   Tip: Bean sprouts cook very quickly, so watch them carefully to maintain their crunch.

6. 6

   Return the roasted paneer to the skillet and drizzle with soy sauce, sesame oil, and lime juice. Sprinkle with red chili flakes and toss gently to combine.

   Tip: Toss gently to avoid breaking the delicate paneer pieces.

7. 7

   Cook for another 2 minutes, allowing the flavors to meld, then remove from heat and garnish generously with chopped green onions.

   Tip: The lime juice adds brightness and balances the richness of the roasted paneer.