Roasted Paneer with Okra

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the paneer cubes dry with paper towels and place them on a cutting board.

   Tip: Drying the paneer helps it brown better and prevents moisture from steaming it.

2. 2

   In a small bowl, combine cumin seeds, ground coriander, red chili powder, turmeric, minced garlic, grated ginger, lemon juice, salt, and black pepper. Mix well to form a spice paste.

   Tip: Add a splash of water if needed to create a paste-like consistency.

3. 3

   Spread 2 tablespoons of olive oil on a large baking sheet. Add the paneer cubes and gently toss to coat lightly.

   Tip: Use a non-stick baking sheet or line with parchment for easier cleanup.

4. 4

   Distribute the spice paste evenly over the paneer cubes, gently mixing to coat all sides without crushing them.

   Tip: Work gently to maintain the cube shape of the paneer.

5. 5

   In a separate bowl, toss the okra pieces with the remaining 2 tablespoons of olive oil, salt, and pepper.

   Tip: Okra can release moisture, so avoid mixing it with paneer beforehand.

6. 6

   Arrange the okra around the paneer on the baking sheet in a single layer.

   Tip: Spread ingredients in a single layer to ensure even roasting and crispy texture.

7. 7

   Roast in the preheated oven for 22-25 minutes, stirring once halfway through, until the paneer is golden brown and the okra is tender with crispy edges.

   Tip: The paneer should have light brown spots and the okra should be slightly shriveled but not burnt.

8. 8

   Remove from the oven and immediately sprinkle with fresh chopped cilantro. Serve hot as a main dish or alongside steamed rice or flatbread.

   Tip: Garnish with a squeeze of fresh lemon juice and extra cilantro for enhanced flavor.