Roasted Paneer with Brussels Sprouts and Pomegranate Glaze

Instructions

1. 1

   Preheat your oven to 220°C (425°F). Pat the paneer cubes dry with paper towels to help them crisp up during roasting.

   Tip: Dry paneer browns better and won't release excess moisture that causes steaming.

2. 2

   In a large bowl, toss the paneer cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 15-18 minutes until golden and crispy on the edges.

   Tip: Flip the paneer halfway through for even browning.

3. 3

   On a separate baking sheet, combine Brussels sprouts with remaining 2 tablespoons of olive oil, cumin seeds, salt, and pepper. Roast alongside the paneer for 20-22 minutes until caramelized, stirring once halfway through.

   Tip: Cut Brussels sprouts to similar sizes for even cooking.

4. 4

   While everything roasts, prepare the pomegranate glaze by combining pomegranate juice, honey, balsamic vinegar, minced garlic, and grated ginger in a saucepan over medium heat.

   Tip: Reduce the heat to medium-low to prevent the glaze from burning.

5. 5

   Simmer the glaze for 8-10 minutes, stirring occasionally, until it reduces to about 1/3 cup and becomes thick and glossy with a rich color.

   Tip: The glaze will thicken more as it cools, so don't over-reduce it on the stove.

6. 6

   Once the paneer and Brussels sprouts are done, transfer them to a serving platter and drizzle generously with the pomegranate glaze.

   Tip: Reserve a bit of glaze for drizzling at the end for better presentation.

7. 7

   Top the roasted vegetables with toasted cashew halves, fresh pomegranate arils, and a generous sprinkle of fresh cilantro.

   Tip: Add the cilantro just before serving to keep it fresh and vibrant.

8. 8

   Serve warm and enjoy immediately for the best texture contrast between crispy paneer and tender Brussels sprouts.