Roasted Paneer with Pumpkin

Instructions

1. 1

   Preheat your oven to 210°C (410°F). Pat the paneer cubes dry with paper towels to help them brown better during roasting.

   Tip: Drying the paneer prevents it from releasing excess moisture and helps achieve a golden exterior.

2. 2

   In a large bowl, combine paneer and pumpkin chunks. Drizzle with 3 tablespoons of olive oil and toss gently to coat evenly.

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

3. 3

   Heat the remaining 1 tablespoon of olive oil in a small pan over medium heat. Add cumin seeds and let them crackle for 30 seconds, then add minced garlic and ginger. Cook for 1 minute until fragrant.

   Tip: Blooming the spices in oil releases their essential oils and enhances flavor.

4. 4

   Add coriander powder, garam masala, turmeric, and red chili powder to the pan. Stir continuously for 30 seconds to toast the spices, then remove from heat.

   Tip: Don't let the spices burn—they should smell aromatic, not scorched.

5. 5

   Pour the spiced oil mixture over the paneer and pumpkin. Add chopped onions, salt, and lemon juice. Toss everything together until well combined.

   Tip: Ensure the spices are evenly distributed for consistent flavor throughout.

6. 6

   Spread the mixture in a single layer on a large baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the pumpkin is tender and caramelized and the paneer edges are golden brown.

   Tip: Stir halfway through to ensure even cooking and browning on all sides.

7. 7

   Remove from the oven and transfer to a serving dish. Garnish generously with fresh cilantro and serve hot with roti, naan, or steamed rice.

   Tip: The cilantro adds a fresh brightness that complements the warm spices beautifully.