Roasted Paneer with Cabbage

Instructions

1. 1

   Preheat oven to 200°C (400°F). Pat paneer cubes dry with paper towels and arrange on a lined baking sheet. Drizzle with 1.5 tablespoons olive oil, season with salt and pepper, and toss to coat evenly.

   Tip: Dry paneer ensures crispier edges during roasting.

2. 2

   Roast paneer in the oven for 15-18 minutes, stirring halfway through, until golden brown on the edges.

   Tip: Don't overcrowd the pan to allow proper browning.

3. 3

   While paneer roasts, heat remaining 2.5 tablespoons olive oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.

   Tip: Blooming spices in oil releases their essential oils for deeper flavor.

4. 4

   Add sliced onions to the pan and sauté for 4-5 minutes until they become translucent and start to soften.

5. 5

   Stir in minced garlic and cook for another minute until aromatic. Add turmeric powder, coriander powder, and red chili flakes, stirring constantly for about 30 seconds.

   Tip: Cook spices briefly to eliminate any raw taste.

6. 6

   Add the sliced cabbage to the pan, season with salt and black pepper, and stir well to combine. Cook for 8-10 minutes, stirring occasionally, until the cabbage becomes tender and slightly caramelized.

   Tip: The cabbage should still have a slight crunch; avoid overcooking.

7. 7

   Once the paneer finishes roasting, carefully add it to the cabbage mixture. Drizzle lemon juice over everything and gently toss to combine without breaking the paneer pieces.

8. 8

   Cook together for another 2 minutes to allow flavors to meld. Taste and adjust seasoning if needed. Garnish generously with fresh cilantro before serving.

   Tip: The lemon juice brightens the dish and adds a fresh, tangy note.