Roasted Paneer with Cassava

Instructions

1. 1

   Preheat your oven to 220°C (425°F). Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them brown better.

   Tip: Dry paneer is crucial for achieving that golden, crispy exterior.

2. 2

   In a large bowl, combine 2 tablespoons of olive oil, half of the minced garlic, half of the ginger, cumin, coriander, and smoked paprika. Add the cassava chunks and toss until evenly coated.

   Tip: The cassava needs this spiced oil base to develop deep flavor during roasting.

3. 3

   Spread the cassava mixture on a baking sheet in a single layer and roast for 20 minutes, stirring halfway through, until the edges are golden and tender.

   Tip: Cassava takes longer to cook than paneer, so start it first.

4. 4

   While cassava is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the remaining garlic and ginger, cooking for about 1 minute until fragrant.

   Tip: Keep the heat at medium-high to get a nice sear on the paneer.

5. 5

   Add the paneer cubes to the skillet in a single layer and sear for 3-4 minutes on each side until golden brown on all faces. Season with salt and pepper during cooking.

   Tip: Don't move the paneer too much—let it sit to develop a crust.

6. 6

   Once the cassava is done roasting, transfer it from the baking sheet to the skillet with the paneer. Gently toss everything together, allowing flavors to meld for 2 minutes over medium heat.

   Tip: Combining them at the end keeps the paneer's crispy texture while infusing with the roasted cassava flavors.

7. 7

   Remove from heat and drizzle with fresh lime juice. Garnish generously with chopped fresh cilantro and adjust seasoning to taste.

   Tip: The lime juice brightens the dish and cuts through the richness of the paneer.

8. 8

   Serve immediately while the paneer is still warm and crispy. This dish pairs beautifully with jasmine rice or warm naan bread.