Hello, I’m Jane. Today, I’m gonna show you how to prepare roasted cauliflower and paneer curry recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Roasted cauliflower and paneer curry Recipe
Roasted cauliflower and paneer curry is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s 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 get started with this particular recipe, we have to first 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:
- Take Half a head of cauliflower
- Make ready 5 garlic cloves, peeled
- Get 2 tablespoons olive oil or sesame oil
- Prepare 2 red onions
- Prepare inch cube root ginger
- Get 1 red chilli
- Make ready 1 heaped teaspoon of Nigella seeds
- Get 1 heaped teaspoon cumin
- Get 1 teaspoon turmeric
- Prepare 1 teaspoon cayenne pepper
- Take 1 tin chopped tomatoes
- Make ready half tin chickpeas
- Make ready half cup frozen peas
- Get 100 g fresh spinach (could use frozen)
- Take 110 g (half a pack) paneer (Indian cheese)
- Make ready salt
Steps to make Roasted cauliflower and paneer curry:
- Heat the oven to 200˚c. Cut the cauliflower into small florets and lightly toss in 1 tablespoon of the olive oil.
- 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.
- 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.
- Add the dry spices to the pan and continue to fry for a minute or so longer.
- 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.
- 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.)
- 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.
- 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’s going to wrap this up for this exceptional dish roasted cauliflower and paneer curry recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
