Roasted Paneer with Spinach

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the paneer cubes dry with paper towels to remove excess moisture, which helps them achieve a better golden crust.

   Tip: Dry paneer prevents steam from forming and ensures crispier edges when roasted.

2. 2

   In a large bowl, toss the paneer cubes with 2 tablespoons of olive oil, half the salt, and black pepper until evenly coated. Spread them on a baking sheet in a single layer.

   Tip: Don't overcrowd the pan; leave space between cubes for better air circulation.

3. 3

   Roast the paneer in the preheated oven for 15-18 minutes, stirring halfway through, until the edges are golden brown and slightly crispy.

   Tip: Keep an eye on the paneer as cooking times vary by oven; it should be golden, not burnt.

4. 4

   While the paneer roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.

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

5. 5

   Add the diced onion to the skillet and cook for 3-4 minutes, stirring occasionally, until softened and lightly golden.

   Tip: Cooking onions before spinach helps build flavor layers in the dish.

6. 6

   Stir in the minced garlic and grated ginger, cooking for another minute until the raw smell disappears and the mixture becomes fragrant.

   Tip: Be careful not to burn the garlic; keep heat at medium to prevent bitterness.

7. 7

   Add the chopped spinach in batches, stirring constantly, until it wilts completely and any liquid has evaporated, approximately 4-5 minutes total.

   Tip: Cooking spinach until dry prevents a watery dish; patience ensures the best texture.

8. 8

   Season the spinach with the remaining salt, red chili flakes, and lemon juice. Fold in the roasted paneer cubes gently to combine.

   Tip: Fold rather than stir to keep the paneer cubes intact and visually appealing.

9. 9

   Transfer to a serving platter and garnish with fresh coriander. Serve warm as a main course alongside rice or flatbread.

   Tip: The dish is best enjoyed immediately while the paneer is still warm and the spinach is vibrant.