Roasted Paneer with Tomato

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 crispier exterior when roasted.

   Tip: Dry paneer is crucial for browning; wet paneer will steam instead of roast.

2. 2

   In a large bowl, combine the paneer cubes, halved cherry tomatoes, and sliced onion rings. Drizzle with 3 tablespoons of olive oil and season with salt and black pepper.

3. 3

   In a small bowl, mix together the cumin seeds, red chili powder, turmeric powder, and garam masala. Sprinkle this spice blend over the paneer and tomato mixture, then toss gently but thoroughly to coat everything evenly.

   Tip: Mix spices before adding to prevent clumping and ensure uniform flavor distribution.

4. 4

   Spread the mixture in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the paneer is golden brown and the tomatoes are slightly caramelized.

   Tip: Don't skip stirring halfway through for even cooking and browning on all sides.

5. 5

   While the paneer roasts, heat the remaining 1 tablespoon of olive oil in a small pan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.

   Tip: Be careful not to burn the garlic as it can turn bitter.

6. 6

   Remove the roasted paneer and tomatoes from the oven and transfer to a serving bowl. Pour the garlic-infused oil over the top and squeeze fresh lemon juice across the dish.

7. 7

   Gently fold the mixture and garnish generously with fresh chopped coriander. Taste and adjust seasonings if needed before serving.

   Tip: Reserve some coriander for garnish to add a fresh pop of color and aroma.