Roasted Paneer with Pea

Instructions

1. 1

   Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them brown better during roasting.

   Tip: Dry paneer roasts crispier than moist paneer, so don't skip this step.

2. 2

   Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, add the paneer cubes in a single layer and roast for 3-4 minutes per side until golden brown. Transfer to a plate.

   Tip: Work in batches if needed to avoid overcrowding the pan.

3. 3

   Add the remaining 1 tablespoon of oil to the same skillet. Add cumin seeds and let them crackle for 30 seconds until fragrant.

   Tip: Toasting cumin seeds releases their essential oils for deeper flavor.

4. 4

   Add the diced onion and sauté for 2-3 minutes until softened and translucent.

5. 5

   Stir in the ginger-garlic paste and minced green chilli, cooking for another minute until the raw smell disappears.

6. 6

   Add coriander powder, turmeric powder, and garam masala. Stir well for 20 seconds to bloom the spices.

   Tip: Blooming spices in oil intensifies their flavor profile.

7. 7

   Add the green peas and stir to coat evenly with the spice mixture. Cook for 3-4 minutes until the peas are tender.

   Tip: If using frozen peas, thaw them first for even cooking.

8. 8

   Return the roasted paneer cubes to the skillet and gently toss everything together. Add lemon juice and salt to taste, then cook for 1-2 minutes more.

   Tip: Toss gently to avoid breaking the paneer cubes.

9. 9

   Remove from heat and garnish with fresh cilantro before serving.

   Tip: Serve immediately while the paneer is still warm and slightly crispy.