Roasted Paneer with Mushroom

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 develop a golden crust.

   Tip: Dry paneer browns better and absorbs flavors more effectively.

2. 2

   In a large mixing bowl, combine the olive oil, minced garlic, grated ginger, cumin seeds, ground coriander, and red chili powder. Mix well to create a fragrant paste.

   Tip: Toasting the spices briefly in the oil releases their essential oils for deeper flavor.

3. 3

   Add the paneer cubes and mushroom halves to the spiced oil mixture. Gently toss until all pieces are evenly coated, being careful not to break the paneer.

   Tip: Work gently to maintain the paneer's shape while ensuring good spice distribution.

4. 4

   Spread the paneer and mushroom mixture in a single layer on a baking sheet lined with parchment paper. Ensure pieces are not overcrowded.

   Tip: A single layer allows for better roasting and browning on all sides.

5. 5

   Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the paneer is golden brown and the mushrooms are tender and lightly caramelized.

   Tip: The paneer should have crispy edges while remaining creamy inside.

6. 6

   Remove from the oven and immediately squeeze fresh lemon juice over the roasted mixture. Season with black salt and freshly ground black pepper to taste.

   Tip: Adding lemon juice while hot helps it infuse into the warm paneer and mushrooms.

7. 7

   Transfer to a serving platter and garnish generously with fresh chopped cilantro. Serve hot as a main course or alongside basmati rice and naan bread.

   Tip: The fresh cilantro adds a bright, herbaceous finish that complements the roasted flavors.