Roasted Paneer with Edamame

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the paneer cubes dry with paper towels to help them achieve a golden crust when roasted.

   Tip: Dry paneer ensures better browning and prevents steaming during roasting.

2. 2

   In a small bowl, whisk together olive oil, minced garlic, grated ginger, cumin seeds, red chili flakes, turmeric powder, salt, and black pepper to create a marinade.

   Tip: Toast the cumin seeds briefly in a dry pan before adding to the marinade for enhanced flavor.

3. 3

   Place the paneer cubes and edamame on a large baking sheet. Pour the marinade over them and gently toss until everything is evenly coated.

   Tip: Handle paneer carefully to avoid breaking the cubes while mixing.

4. 4

   Spread the mixture in a single layer on the baking sheet and roast for 22-25 minutes, stirring halfway through, until the paneer is golden brown and the edamame are tender.

   Tip: Stir at the midway point to ensure even cooking and browning on all sides.

5. 5

   Remove from the oven and immediately drizzle with fresh lime juice. Toss gently to combine.

   Tip: Add lime juice while still hot so the flavors meld together better.

6. 6

   Transfer to a serving dish and garnish generously with fresh chopped cilantro. Serve warm as a main course or alongside steamed rice or quinoa.

   Tip: This dish is best enjoyed immediately while the paneer is still warm and slightly crispy.