Cheesy Broccoli and Paneer Bake with Mushrooms

1Preheat your oven to 375°F (190°C).

2In a large skillet, heat the olive oil (1 tablespoon) over medium heat. Add the cumin seeds (1 teaspoon) and let them sizzle for a few seconds.

3Add the minced garlic (4 cloves) and grated ginger (1 inch) to the skillet, sautéing until fragrant, about 1 minute.

4Add the sliced mushrooms (1 cup) to the skillet and cook until they are soft and browned, about 5 minutes.

5Stir in the broccoli florets (2 cups), red chili powder (½ teaspoon), turmeric powder (½ teaspoon), salt, and pepper. Cook for another 3-4 minutes until the broccoli is tender but still bright green.

6In a large mixing bowl, combine the sautéed vegetables with the cubed paneer (1 cup) and half of the shredded cheese. Mix well to combine all the ingredients evenly.

7Transfer the mixture to a greased baking dish, spreading it out evenly. Top with the remaining shredded cheese.

8Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

9Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley (¼ cup) before serving.