Roasted Paneer with Broccoli

Instructions

1. 1

   Preheat your oven to 210°C (410°F). Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them brown better.

   Tip: Dry paneer crisps up beautifully during roasting; skip this step if you prefer a softer texture.

2. 2

   In a large bowl, combine the paneer cubes and broccoli florets. Drizzle with olive oil and toss to coat evenly.

3. 3

   In a small bowl, whisk together minced garlic, grated ginger, cumin seeds, turmeric powder, red chili powder, and garam masala.

   Tip: Blooming the spices with oil first intensifies their flavor, but mixing them dry and distributing evenly also works well.

4. 4

   Sprinkle the spice mixture over the paneer and broccoli, add salt, and toss thoroughly until all pieces are well coated.

5. 5

   Spread the mixture in a single layer on a baking sheet lined with parchment paper, ensuring pieces are not overcrowded.

   Tip: Use two baking sheets if needed; overcrowding steams the vegetables instead of roasting them.

6. 6

   Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the paneer is golden brown at the edges and broccoli is tender with charred tips.

   Tip: Look for light caramelization on the paneer for the best flavor and texture.

7. 7

   Remove from the oven and immediately drizzle with fresh lemon juice. Toss gently to combine.

   Tip: Adding lemon juice while hot helps the flavors meld together beautifully.

8. 8

   Transfer to a serving platter and garnish generously with fresh chopped cilantro. Serve immediately while warm.