Roasted Paneer with Carrot

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the paneer cubes dry with a clean kitchen towel to remove any excess moisture, which helps them roast better.

   Tip: Dry paneer roasts more evenly and achieves a better golden crust.

2. 2

   In a large bowl, whisk together the vegetable oil, cumin seeds, ground coriander, turmeric powder, red chili powder, ginger-garlic paste, lemon juice, and salt to create a marinade.

   Tip: Make sure the spices are well distributed in the oil for even coating.

3. 3

   Add the paneer cubes and carrot batons to the marinade bowl. Gently toss everything together, ensuring each piece is well coated. Let sit for 5 minutes.

   Tip: Gentle tossing prevents the paneer from crumbling while ensuring good spice distribution.

4. 4

   Spread the paneer and carrot mixture in a single layer on a baking sheet lined with parchment paper.

   Tip: Use parchment paper to prevent sticking and make cleanup easier.

5. 5

   Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the paneer is golden-brown on the edges and the carrots are tender and caramelized.

   Tip: Stir at the halfway mark to ensure even browning on all sides.

6. 6

   Remove from the oven and transfer to a serving platter. Drizzle with sesame oil and garnish generously with fresh chopped cilantro.

   Tip: The sesame oil adds a nutty finish that elevates the dish.

7. 7

   Serve hot as a main course over steamed rice or with warm roti, or enjoy it as a standalone vegetable side dish.