Roasted Paneer with Celery

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the paneer cubes dry with paper towels to help them brown better.

   Tip: Dry paneer will roast evenly and develop a golden crust rather than steam.

2. 2

   In a large mixing bowl, combine the olive oil, minced garlic, grated ginger, cumin seeds, turmeric, red chili flakes, salt, and black pepper. Stir well to create a fragrant paste.

   Tip: Toasting the spices gently in the oil releases their essential oils for deeper flavor.

3. 3

   Add the paneer cubes and celery pieces to the spiced oil. Toss gently but thoroughly, ensuring every piece is well coated with the oil and spice mixture.

   Tip: Handle paneer carefully to avoid breaking; use a gentle hand when tossing.

4. 4

   Transfer the coated paneer and celery to a baking sheet lined with parchment paper, spreading them in a single layer.

   Tip: Arrange items in a single layer for even roasting and better browning.

5. 5

   Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the paneer is golden brown at the edges and the celery is tender and lightly caramelized.

   Tip: The paneer edges should be slightly crispy while the inside remains soft and creamy.

6. 6

   Remove from the oven and drizzle with fresh lemon juice while still hot. Toss gently to distribute the lemon evenly.

   Tip: Adding lemon while hot helps it absorb into the dish for better flavor distribution.

7. 7

   Transfer to a serving platter and garnish generously with fresh chopped cilantro. Serve warm as a main course or as a side dish with rice or roti.

   Tip: Fresh cilantro adds brightness and complements both the paneer and celery beautifully.