Roasted Paneer with Beetroot

Instructions

1. 1

   Preheat oven to 200°C (390°F). Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them crisp up during roasting.

   Tip: Dry paneer ensures a better golden exterior when roasted.

2. 2

   On a large baking sheet, toss beetroot cubes with 2 tablespoons of olive oil, half the salt, and black pepper. Spread in a single layer and roast for 20 minutes until caramelized and tender.

   Tip: Stir beetroot halfway through roasting for even cooking.

3. 3

   In a separate bowl, combine paneer cubes with remaining 2 tablespoons olive oil, turmeric powder, and ground coriander. Mix gently to coat all pieces evenly.

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

4. 4

   Add the seasoned paneer to the baking sheet with beetroot and continue roasting together for 12-15 minutes until paneer turns golden brown and slightly crispy at the edges.

   Tip: Don't stir constantly; let paneer sit to develop a nice golden crust.

5. 5

   While roasting, prepare the yogurt sauce by whisking together greek yogurt, ginger-garlic paste, green chili, lemon juice, cumin seeds, remaining salt, and half the cilantro in a bowl.

   Tip: Keep the yogurt sauce chilled until serving to maintain its creamy texture.

6. 6

   Once roasted paneer and beetroot are done, transfer to a serving platter and drizzle the yogurt sauce over the top or serve it on the side.

   Tip: For a warm sauce, gently heat the yogurt mixture over low heat while stirring constantly.

7. 7

   Garnish with remaining fresh cilantro and serve immediately while the paneer is still warm and crispy.

   Tip: This dish pairs beautifully with warm naan bread or steamed rice.