Roasted Paneer with Corn

Instructions

1. 1

   Preheat your oven to 200°C (390°F). Pat the paneer cubes dry with paper towels to help them brown better during roasting.

   Tip: Dry paneer is key to achieving a golden exterior.

2. 2

   In a large mixing bowl, combine 3 tablespoons of olive oil with minced garlic, cumin seeds, salt, black pepper, and chaat masala. Mix well to create a coating.

   Tip: Toast the cumin seeds briefly in the oil first for deeper flavor.

3. 3

   Add the paneer cubes, corn kernels, red onion wedges, and capsicum chunks to the oil mixture. Toss gently until everything is evenly coated.

   Tip: Handle paneer gently to avoid breaking the cubes.

4. 4

   Spread the mixture on a baking tray in a single layer. Drizzle with the remaining tablespoon of olive oil.

   Tip: Use parchment paper on the tray for easier cleanup.

5. 5

   Roast in the preheated oven for 20-25 minutes, stirring halfway through, until paneer turns golden brown and corn kernels are slightly charred.

   Tip: The vegetables should be tender and the paneer edges crispy.

6. 6

   Remove from oven and immediately transfer to a serving bowl. Squeeze fresh lime juice over the roasted vegetables and paneer.

   Tip: The lime juice adds brightness and balances the richness.

7. 7

   Garnish generously with fresh chopped cilantro and give everything a final toss to distribute the herb evenly.

   Tip: Fresh herbs add color and freshness to the finished dish.