Roasted Paneer with Turnip

Instructions

1. 1

   Preheat your oven to 200°C (390°F). Pat the paneer cubes dry with paper towels to ensure they roast evenly and develop a golden exterior.

   Tip: Dry paneer helps it brown better instead of steaming in the oven.

2. 2

   In a large mixing bowl, whisk together olive oil, ginger-garlic paste, ground coriander, turmeric powder, lemon juice, salt, and black pepper until well combined.

3. 3

   Add the paneer cubes, turnip chunks, and red onion wedges to the bowl. Toss gently but thoroughly, ensuring every piece is evenly coated with the spiced oil mixture.

   Tip: Handle paneer gently to avoid breaking it apart during tossing.

4. 4

   Spread the mixture in a single layer on a large baking sheet lined with parchment paper. Do not overcrowd; ensure pieces have space between them for even roasting.

   Tip: Use two baking sheets if needed for better browning.

5. 5

   Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the paneer is golden-brown and the turnips are fork-tender with caramelized edges.

6. 6

   Remove from the oven and sprinkle the crushed kasuri methi and cumin seeds over the roasted vegetables and paneer while still hot.

   Tip: The heat will activate the aromatics of the dried herbs.

7. 7

   Transfer to a serving platter and garnish generously with fresh chopped cilantro. Serve hot as a main dish with basmati rice or warm roti.

   Tip: A squeeze of fresh lemon juice at the table adds brightness to each bite.