Roasted Paneer with Sweet Potato and Cumin-Lime Glaze

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the paneer cubes dry with paper towels to help them crisp up during roasting.

   Tip: Dry paneer ensures better browning and prevents excess moisture during cooking.

2. 2

   Toss sweet potato wedges with 2 tablespoons of olive oil, half the cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.

   Tip: Cut wedges to similar thickness so they cook evenly.

3. 3

   In a small bowl, whisk together lime juice, honey, remaining 2 tablespoons of olive oil, minced garlic, and remaining cumin to create the glaze.

   Tip: Make the glaze while the sweet potatoes are cooking to save time.

4. 4

   After 20 minutes, push the sweet potatoes to the sides of the baking sheet and add paneer cubes in the center. Brush the paneer lightly with half the glaze.

   Tip: Separating the paneer from sweet potatoes prevents them from steaming.

5. 5

   Return to the oven and roast for another 12-15 minutes until the paneer is golden and slightly charred at the edges.

   Tip: Watch for browning to avoid overcooking the paneer.

6. 6

   Remove from oven and drizzle with remaining glaze. Top with fresh cilantro and sliced red onion.

   Tip: The residual heat will warm the onion slightly, softening its sharpness.

7. 7

   Divide between plates and serve immediately while the paneer is still warm and crispy.

   Tip: This dish is best enjoyed fresh from the oven for maximum texture contrast.