Roasted cauliflower and paneer "curry"
Roasted cauliflower and paneer "curry"

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, roasted cauliflower and paneer "curry". One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

This simple paneer and cauliflower curry is spiced with warming turmeric and ginger. The thick yoghurt adds a touch of luxury. Recipe for Healthy, easy Gluten-free Cauliflower Paneer Curry Recipe / gravy made with coconut milk.

Roasted cauliflower and paneer "curry" is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Roasted cauliflower and paneer "curry" is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have roasted cauliflower and paneer "curry" using 16 ingredients and 8 steps. Here is how you cook that.

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

Spread it out onto a baking sheet. This simple Roasted Curried Cauiflower is the best vegetable side dish! The curry gives it a nice smokiness and the lemon gives it a nice kick! Transfer the roasted cauliflower to a serving platter, and season with lime juice.

Instructions 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.

Trust me: the tangy zing will add brightness and balance to the rich and. Learn how to make Roasted cauliflower and tofu curry & see the Smartpoints value of this great recipe. Combine cauliflower and tofu in a large bowl. Pour onion mixture into bowl and coat with cooking spray; mix with a spoon to thoroughly coat. Transfer to a paper towels to drain.

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