Roasted Paneer with Ginger

Instructions

1. 1

   Preheat your oven to 200°C (390°F). Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them crisp up beautifully during roasting.

   Tip: Dry paneer absorbs the marinade better and achieves a crispier exterior.

2. 2

   In a medium bowl, combine the minced ginger, minced garlic, garam masala, turmeric, red chili powder, cumin seeds, salt, and black pepper.

   Tip: Toast the spices lightly in a dry pan first for deeper flavor if you have time.

3. 3

   Add the olive oil and lemon juice to the spice mixture and stir well to create a marinade paste.

   Tip: The oil helps distribute the spices evenly and prevents sticking during roasting.

4. 4

   Add the paneer cubes to the marinade bowl and gently toss until all pieces are well coated. Let them sit for 8-10 minutes to absorb the flavors.

   Tip: Don't marinate for too long as paneer can become soggy; just enough time for flavor absorption is ideal.

5. 5

   Spread the marinated paneer cubes in a single layer on a parchment-lined baking sheet, spacing them apart so they roast rather than steam.

   Tip: Don't overcrowd the pan; give each cube room for air circulation.

6. 6

   Roast in the preheated oven for 20-25 minutes, stirring gently halfway through, until the paneer develops golden-brown edges and the ginger becomes fragrant.

   Tip: You'll know it's ready when the edges are caramelized and slightly crispy.

7. 7

   Remove from the oven and transfer to a serving plate while still warm.

   Tip: The paneer will continue to firm up slightly as it cools.

8. 8

   Garnish generously with fresh chopped cilantro and serve immediately as an appetizer, snack, or side dish.

   Tip: Serve with yogurt dip, mint chutney, or alongside rice for a complete meal.