Hello, I’m Elise. Today, I will show you a way to make roasted cauliflower and paneercurryrecipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Roasted cauliflower and paneercurryRecipe
Roasted cauliflower and paneercurryis one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Roasted cauliflower and paneercurryis something which I’ve loved my entire life.
To bewith this recipe, we must first prepare a few ingredients. You can have roasted cauliflower and paneercurryusing 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Roasted cauliflower and paneercurry":
- Get Half a head of cauliflower
- Make ready 5 garlic cloves, peeled
- Take 2 tablespoons olive oil or sesame oil
- Make ready 2 red onions
- Get inch cube root ger
- Prepare 1 red chilli
- Prepare 1 heaped teaspoon of Nigella seeds
- Make ready 1 heaped teaspoon cumin
- Get 1 teaspoon turmeric
- Make ready 1 teaspoon cayenne pepper
- Take 1 tin chopped tomatoes
- Make ready half tin chickpeas
- Prepare half cup frozen peas
- Get 100 g fresh spinach (could use frozen)
- Take 110 g (half a pack) paneer (Indian cheese)
- Prepare salt
Steps to make Roasted cauliflower and paneercurry":
- 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, ger 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 is going to wrap it up for this special dish roasted cauliflower and paneercurryrecipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
