Roasted Paneer with Cauliflower

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 crisp up during roasting.

   Tip: Dry paneer ensures better browning and texture in the final dish.

2. 2

   In a large mixing bowl, combine the olive oil, minced garlic, and grated ginger. Stir in the cumin seeds, turmeric, red chili powder, and coriander powder to create a fragrant paste.

   Tip: Toast the spices briefly in warm oil to enhance their aromatic qualities.

3. 3

   Add the paneer cubes and cauliflower florets to the spice mixture. Toss gently but thoroughly until all pieces are evenly coated with the spiced oil.

   Tip: Work gently with paneer to avoid breaking it apart.

4. 4

   Spread the coated paneer and cauliflower in a single layer on two baking sheets lined with parchment paper. Season with salt and black pepper.

   Tip: Use two sheets to ensure proper spacing and even roasting.

5. 5

   Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the paneer is golden brown on the edges and the cauliflower florets are tender with crispy tips.

   Tip: Don't skip the stirring step to prevent sticking and ensure even cooking.

6. 6

   Remove from the oven and immediately drizzle with fresh lemon juice. Garnish generously with chopped cilantro and serve warm as a main course or side dish.

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