Roasted Paneer with Daikon

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them achieve a crispy exterior when roasted.

   Tip: Dry paneer is essential for browning; moisture prevents proper caramelization.

2. 2

   Toss the paneer cubes with 1 tablespoon of coconut oil, half of the salt, and a pinch of black pepper. Spread them on a baking tray in a single layer and roast for 12-15 minutes until light golden, stirring halfway through.

   Tip: Don't crowd the tray; give the paneer space to brown evenly.

3. 3

   In a separate bowl, combine daikon pieces with turmeric, remaining salt, and remaining black pepper. Toss well to coat evenly.

   Tip: The turmeric adds color and subtle earthiness to the daikon.

4. 4

   Heat remaining 2 tablespoons of coconut oil in a large heavy-bottomed pan over medium-high heat. Once shimmering, add cumin seeds and let them crackle for 30 seconds.

   Tip: The crackling cumin releases its aromatic oils into the oil.

5. 5

   Add the dried red chilies to the oil and fry for another 20 seconds until fragrant. Then add ginger-garlic paste and sauté for 1 minute until the raw smell disappears.

   Tip: Be careful not to burn the ginger-garlic paste; it should just change color slightly.

6. 6

   Add the turmeric-coated daikon pieces to the pan and stir-fry for 5-6 minutes. The daikon should begin to soften at the edges and develop light caramelization.

   Tip: Keep the heat medium-high and stir occasionally to ensure even cooking and browning.

7. 7

   Reduce heat to medium, cover the pan, and cook for 8-10 minutes until the daikon is tender but still slightly firm. Stir occasionally to prevent sticking.

   Tip: The daikon will release its own moisture, creating a light glaze in the pan.

8. 8

   Add the roasted paneer cubes to the daikon pan along with amchur powder and kasuri methi. Toss everything together gently for 2-3 minutes, allowing flavors to meld.

   Tip: Crumble the kasuri methi between your fingers as you add it to release more flavor.

9. 9

   Finish the dish by drizzling with fresh lemon juice and tossing gently. Check seasoning and adjust salt or spices if needed.

   Tip: The lemon juice brightens the dish and adds a fresh citrus note that balances the earthy flavors.

10. 10

    Transfer to a serving dish and garnish generously with fresh cilantro. Serve hot or at room temperature as a main course or impressive side dish.

    Tip: This dish pairs beautifully with steamed basmati rice or warm naan bread.