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Variety to Homemade Tasty Roasted cauliflower and paneer "curry"

Wishing to eat Roasted cauliflower and paneer "curry" a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with clear ways on preparing a Roasted cauliflower and paneer "curry" like a famous chef made.

Roasted cauliflower and paneer "curry"

We hope you got benefit from reading it, now let's go back to roasted cauliflower and paneer "curry" recipe. You can cook roasted cauliflower and paneer "curry" using 16 ingredients and 8 steps. Here is how you achieve it.

To prepare an unforgettable Roasted cauliflower and paneer "curry", below are the materials needed:

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

After readying the ingridients, now you are ready to prepare your tasty Roasted cauliflower and paneer "curry" by following the procedures below:

  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..

Place in a single layer in the prepared baking sheet. Reviews for: Photos of Easy Sheet Pan Roasted Cauliflower with Curry. Mix the olive oil, curry powder, sugar, lemon juice, salt and pepper in a small mixing bowl. Delicious side dish which taste amazing with some hot rotis or pulao. Roasting cauliflower brings out its sweetness while the curry gives it a little kick and a lot of flavor.

Recipe : Roasted cauliflower and paneer "curry"

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