Roasted Paneer with Lotus Root

Instructions

1. 1

   Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them brown better. Toss the lotus root slices in salted water for 10 minutes to remove starch, then drain and pat dry.

   Tip: Drying the ingredients ensures they roast instead of steam.

2. 2

   In a large bowl, whisk together olive oil, ginger-garlic paste, ground coriander, turmeric powder, kasuri methi, lemon juice, salt, and black pepper to create a marinade.

   Tip: Make the marinade while preheating your oven to save time.

3. 3

   Add the paneer cubes and lotus root slices to the marinade, gently tossing to coat evenly. Let sit for 8-10 minutes.

   Tip: Don't over-toss as paneer is delicate and may break apart.

4. 4

   Preheat your oven to 200°C (390°F). Heat a large roasting pan in the oven for 3 minutes until hot.

   Tip: A hot pan ensures the vegetables get a good sear at the start.

5. 5

   Spread the marinated paneer and lotus root in a single layer on the hot roasting pan. Scatter cumin seeds over the top.

   Tip: Arrange ingredients in one layer for even roasting rather than piling them up.

6. 6

   Roast in the preheated oven for 20-25 minutes, stirring gently halfway through, until the paneer edges are golden-brown and the lotus root is tender with slight caramelization.

   Tip: The lotus root should be fork-tender but still hold its shape.

7. 7

   Remove from the oven and let rest for 2 minutes. Taste and adjust seasoning if needed with additional salt and pepper.

   Tip: Resting allows flavors to meld and the paneer to set slightly.

8. 8

   Transfer to a serving platter and garnish generously with fresh cilantro. Serve warm as a main dish or alongside steamed basmati rice or naan bread.

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