Roasted Paneer with Potato

Instructions

1. 1

   Preheat your oven to 200°C (390°F). Toss the potato wedges with 2 tablespoons of olive oil, half the garam masala, turmeric powder, salt, and pepper. Spread evenly on a baking tray and roast for 20 minutes until they start turning golden.

   Tip: Cut potatoes uniformly so they cook at the same rate.

2. 2

   While potatoes roast, pat the paneer cubes dry with paper towels. This helps them develop a crispy exterior when roasted.

   Tip: Dry paneer prevents moisture buildup and ensures better browning.

3. 3

   In a large bowl, combine paneer cubes with 2 tablespoons of olive oil, ginger-garlic paste, cumin seeds, red chili powder, remaining garam masala, and salt. Mix gently to coat all pieces evenly.

   Tip: Handle paneer carefully to avoid breaking the delicate cubes.

4. 4

   After 20 minutes, remove the baking tray with potatoes and add the marinated paneer cubes, sliced onions, and bell peppers. Toss everything together gently.

   Tip: Stir the potatoes at this point to ensure even cooking.

5. 5

   Return the tray to the oven and roast for an additional 12-15 minutes until the paneer is golden brown and the vegetables are tender and slightly charred at the edges.

   Tip: Watch carefully in the last few minutes to prevent burning.

6. 6

   Remove from oven and immediately drizzle with lemon juice. Sprinkle fresh cilantro over the top and give everything a gentle toss.

   Tip: Fresh lemon juice brightens the flavors beautifully.

7. 7

   Transfer to a serving platter and taste for seasoning. Adjust salt and spices if needed before serving hot or warm.

   Tip: The dish tastes best when served immediately while the paneer is still warm and slightly crispy.