Roasted Paneer with Watercress

Instructions

1. 1

   Preheat your oven to 220°C (425°F). Pat the paneer cubes dry with paper towels to ensure they crisp up nicely during roasting.

   Tip: Dry paneer is essential for achieving a golden exterior; moisture will prevent browning.

2. 2

   In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, lemon juice, Dijon mustard, salt, black pepper, and chili flakes to create the vinaigrette. Set aside.

3. 3

   Toss the paneer cubes with the remaining 2 tablespoons of olive oil, then spread them on a baking tray in a single layer.

   Tip: Arrange paneer in one layer to allow air to circulate for even roasting.

4. 4

   Roast the paneer in the preheated oven for 20-25 minutes, stirring halfway through, until the edges are golden brown and crispy.

   Tip: Watch carefully after 15 minutes to prevent over-browning; paneer can brown quickly.

5. 5

   While the paneer roasts, toast the cumin and sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant, then set aside.

   Tip: Toasting releases the essential oils and deepens the flavor of the seeds.

6. 6

   In a large serving bowl, gently combine the roasted paneer with fresh watercress and chopped thyme.

   Tip: Add watercress after paneer has cooled slightly so it doesn't wilt too much from the heat.

7. 7

   Pour the prepared vinaigrette over the paneer and watercress mixture and toss gently to coat evenly.

8. 8

   Drizzle with honey and sprinkle the toasted cumin and sesame seeds over the top just before serving for maximum crunch and flavor.

   Tip: Adding seeds just before serving maintains their crispness and prevents them from absorbing moisture.