Roasted Paneer with Green Beans

Instructions

1. 1

   Preheat your oven to 220°C (425°F). Line two baking sheets with parchment paper for easy cleanup.

   Tip: Using parchment paper prevents sticking and makes for quick cleanup.

2. 2

   Pat the paneer cubes dry with paper towels, then toss them in 2 tablespoons of olive oil, salt, and black pepper. Spread them evenly on one baking sheet.

   Tip: Drying the paneer helps it brown better rather than steam.

3. 3

   In a separate bowl, combine the green beans with the remaining 2 tablespoons of olive oil, salt, and black pepper. Spread on the second baking sheet.

   Tip: Spreading vegetables in a single layer ensures even roasting.

4. 4

   Place both sheets in the oven. Roast for 12-15 minutes until the paneer is golden brown and the green beans are tender with crispy edges.

   Tip: Paneer browns faster than green beans, so they should finish cooking at about the same time.

5. 5

   While everything roasts, warm 1 tablespoon of olive oil in a small pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.

   Tip: Toasting seeds releases their essential oils for deeper flavor.

6. 6

   Add the minced garlic and ginger to the pan, stirring constantly for 1-2 minutes until fragrant but not browned.

   Tip: Watch carefully to avoid burning the garlic, which becomes bitter.

7. 7

   Stir in the turmeric powder and kashmiri chili powder, cooking for another 30 seconds to bloom the spices.

   Tip: Cooking spices in oil helps distribute their flavors evenly throughout the dish.

8. 8

   Remove the roasted paneer and green beans from the oven. Transfer them to a large serving bowl and pour the warm spiced oil over them. Add lemon juice and toss gently to coat everything evenly.

   Tip: Adding the spiced oil while vegetables are hot helps flavors absorb better.

9. 9

   Garnish generously with fresh cilantro and serve immediately while warm.

   Tip: Fresh herbs add brightness and freshness to balance the warm spices.