Roasted Paneer with Bell Pepper

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or lightly grease it with oil.

   Tip: A hot oven ensures the paneer gets crispy on the outside while remaining soft inside.

2. 2

   In a large mixing bowl, combine olive oil, cumin seeds, ground coriander, turmeric powder, red chili powder, minced garlic, and minced ginger. Stir well to form a paste.

   Tip: Bloom the spices in oil to release their aromatic flavors before coating the vegetables.

3. 3

   Add the paneer cubes, bell pepper pieces, and onion wedges to the spiced oil mixture. Toss gently but thoroughly until all pieces are well coated.

   Tip: Handle paneer gently to avoid breaking the cubes. Use a spatula or wooden spoon for best results.

4. 4

   Season the mixture with salt and black pepper, then toss once more to distribute seasoning evenly.

   Tip: Taste a small piece of vegetable to ensure the salt level is to your preference.

5. 5

   Spread the paneer and vegetable mixture in a single layer on the prepared baking tray, leaving some space between pieces for even roasting.

   Tip: Crowding the tray will cause steaming instead of roasting. Use two trays if needed.

6. 6

   Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the paneer is golden brown and the bell peppers are tender with slightly charred edges.

   Tip: The paneer should develop a light golden crust while maintaining its creamy texture inside.

7. 7

   Remove from the oven and transfer to a serving platter while still warm. Garnish generously with fresh chopped cilantro.

   Tip: Serve immediately for the best texture and flavor.