Roasted Paneer with Kale

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 crisp up better during roasting.

   Tip: Dry paneer ensures golden, crispy edges rather than a soggy texture.

2. 2

   In a small bowl, combine cumin, coriander, garam masala, turmeric powder, salt, and black pepper.

   Tip: Mixing spices together ensures even distribution throughout the dish.

3. 3

   Toss the paneer cubes with 2 tablespoons of olive oil and half of the spice mixture. Spread them on a baking sheet in a single layer.

4. 4

   In another bowl, combine the torn kale with remaining 2 tablespoons of olive oil, the rest of the spice mixture, sliced red onion, and minced garlic. Toss well to coat evenly.

   Tip: Massaging the kale gently helps it soften and absorb the spices better.

5. 5

   Add the seasoned kale mixture to the baking sheet with the paneer, spreading it around the cheese pieces.

6. 6

   Roast in the preheated oven for 22-25 minutes, stirring halfway through, until the paneer is golden brown and the kale is crispy at the edges.

   Tip: The kale should be tender inside with slightly charred edges for best flavor and texture.

7. 7

   Remove from the oven and drizzle the fresh lemon juice over the roasted paneer and kale. Toss gently to combine.

   Tip: Adding lemon at the end keeps its bright flavor from fading during cooking.