Roasted Paneer with Caramelized Onion

Instructions

1. 1

   Preheat your oven to 200°C (390°F). Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them achieve a crispy exterior when roasted.

   Tip: Dry paneer ensures better browning and prevents it from becoming soggy.

2. 2

   Heat 2 tablespoons of oil in a large oven-safe skillet over medium heat. Add the sliced onions and cook for 15-18 minutes, stirring occasionally, until they turn deep golden brown and caramelize.

   Tip: Don't rush this step; slow caramelization develops the onions' natural sweetness.

3. 3

   Once the onions are caramelized, push them to the sides of the skillet. Add the remaining 2 tablespoons of oil to the center and increase heat to medium-high.

4. 4

   Add cumin seeds to the hot oil and let them crackle for 30 seconds until fragrant, then add the ginger-garlic paste and green chilies. Stir-fry for 1-2 minutes until the raw smell disappears.

   Tip: This blooms the aromatics and builds a flavor base for the dish.

5. 5

   Sprinkle in the coriander, turmeric, and red chili powder, stirring constantly for 30 seconds to combine with the oil and create a fragrant spice paste.

6. 6

   Add the paneer cubes to the skillet and gently toss them with the spice mixture and caramelized onions until everything is evenly coated. Sprinkle with sea salt and black pepper.

   Tip: Handle the paneer gently to avoid breaking the cubes apart.

7. 7

   Transfer the skillet to the preheated oven and roast for 12-15 minutes until the paneer develops light golden brown spots on the edges and the onions become slightly crispy.

   Tip: Use an oven-safe skillet or transfer to a baking dish if your skillet handle isn't oven-safe.

8. 8

   Remove from the oven and drizzle with fresh lemon juice. Garnish generously with chopped cilantro and serve immediately while still warm.

   Tip: The lemon juice brightens the rich, caramelized flavors and adds a refreshing finish.