Easiest Way to Prepare Quick Roasted cauliflower and paneer "curry"

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, roasted cauliflower and paneer "curry". One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Roasted cauliflower and paneer "curry" is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Roasted cauliflower and paneer "curry" is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook roasted cauliflower and paneer "curry" using 16 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Roasted cauliflower and paneer "curry":

1. Make ready Half a head of cauliflower
2. Prepare 5 garlic cloves, peeled
3. Prepare 2 tablespoons olive oil or sesame oil
4. Take 2 red onions
5. Take inch cube root ginger
6. Prepare 1 red chilli
7. Prepare 1 heaped teaspoon of Nigella seeds
8. Prepare 1 heaped teaspoon cumin
9. Get 1 teaspoon turmeric
10. Make ready 1 teaspoon cayenne pepper
11. Get 1 tin chopped tomatoes
12. Prepare half tin chickpeas
13. Get half cup frozen peas
14. Prepare 100 g fresh spinach (could use frozen)
15. Take 110 g (half a pack) paneer (Indian cheese)
16. Take salt

Steps to make Roasted cauliflower and paneer "curry":

1. Heat the oven to 200˚c. Cut the cauliflower into small florets and lightly toss in 1 tablespoon of the olive oil.
2. Put in a roasting dish and cook in the preheated oven for approx 30 - 40 minutes, depending on how crisp you like it. Remember not to overcook it as it needs some bite to stay together in the finished dish.
3. Whilst your cauliflower is cooking, add half a tablespoon of oil to a pan and fry your onions, ginger and chilli for 5 minutes to release the flavour.
4. Add the dry spices to the pan and continue to fry for a minute or so longer.
5. Add the drained chickpeas to the pan, coat in the spice mixture and then add the tomatoes. Simmer on a low/medium heat for approx. 10-15 minutes until slightly reduced.
6. Heat the remaining olive oil on a small non-stick frying pan and cook the paneer over a medium to high heat until crisp and lightly brown. This should take about 5 minutes. Remember to keep stirring every minute or so to stop it form catching. (If you like really crispy paneer, you can coat it in some cornflour or semolina beforehand.)
7. Whilst the paneer is cooking, add the roasted cauliflower and garlic, peas and spinach to the sauce and cook for 5 minutes until the peas and spinach are cooked through.
8. Once your paneer is cooked, add it to the cauliflower and sauce and serve in warm bowls. This makes a great meat-free main meal but is also lovely as a side dish served with chicken tikka or pan fried spicy salmon.

So that is going to wrap it up with this exceptional food roasted cauliflower and paneer "curry" recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!