Roasted Paneer with Parsnip

Instructions

1. 1

   Preheat your oven to 210°C (410°F). Line two large baking trays with parchment paper.

   Tip: A hot oven ensures the paneer gets crispy edges while the parsnips caramelize beautifully.

2. 2

   Pat the paneer cubes dry with paper towels and arrange them on one baking tray. Pat the parsnip wedges dry and place on the second tray.

   Tip: Drying the vegetables and paneer removes moisture, allowing them to roast rather than steam.

3. 3

   In a small bowl, whisk together 3 tablespoons of olive oil with minced garlic, grated ginger, cumin seeds, coriander powder, turmeric, red chili powder, salt, and black pepper.

   Tip: Preparing this spiced oil in advance ensures even distribution of flavors across all ingredients.

4. 4

   Divide the spiced oil mixture between the two trays, gently tossing the paneer and parsnips to coat evenly. Drizzle with the remaining 2 tablespoons of olive oil.

   Tip: Use your hands or a silicone spatula to ensure every piece gets coated with the aromatic spice mixture.

5. 5

   Roast both trays in the preheated oven for 30-35 minutes, stirring the contents halfway through cooking. The paneer should be golden and slightly crispy, and the parsnips should be tender and caramelized at the edges.

   Tip: Stirring halfway prevents uneven browning and helps achieve consistent texture throughout.

6. 6

   Remove both trays from the oven and transfer the roasted paneer and parsnips to a serving platter.

   Tip: Let the ingredients cool for 2 minutes before serving to allow the exterior to set and become crispier.

7. 7

   Squeeze fresh lemon juice over the roasted vegetables and paneer, then garnish generously with chopped fresh cilantro.

   Tip: The lemon juice adds brightness and cuts through the richness of the roasted paneer beautifully.