Roasted Paneer with Fennel

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.

   Tip: A hot oven ensures the paneer develops a golden exterior while staying creamy inside.

2. 2

   In a small bowl, combine fennel seeds, cumin seeds, turmeric powder, salt, and black pepper. Set this spice mixture aside.

   Tip: Crushing the fennel seeds slightly releases their essential oils for deeper flavor.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced red onions and sauté for 4-5 minutes until they become soft and translucent.

   Tip: Cooking onions slowly allows them to caramelize and develop natural sweetness.

4. 4

   Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant. Then add the spice mixture and cook for 30 seconds.

   Tip: Brief cooking of aromatics prevents them from burning while activating their flavors.

5. 5

   Remove the skillet from heat. Carefully fold in the paneer cubes, coating them evenly with the spiced onion mixture and remaining 1 tablespoon of olive oil.

   Tip: Folding gently prevents the paneer from breaking or crumbling.

6. 6

   Transfer the paneer and onion mixture to your prepared baking sheet, spreading it in an even single layer.

   Tip: Even spacing ensures all pieces roast consistently without steaming.

7. 7

   Roast in the preheated oven for 15-18 minutes, stirring halfway through, until the paneer is golden brown on the edges and the onions are caramelized.

   Tip: Stirring halfway ensures even browning and prevents sticking.

8. 8

   Remove from the oven and drizzle with fresh lemon juice. Garnish generously with chopped fresh cilantro.

   Tip: Lemon juice brightens the rich, earthy flavors of the roasted paneer and fennel.