Recipe of Quick Roasted cauliflower and paneer "curry"

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, roasted cauliflower and paneer "curry". It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Roasted cauliflower and paneer "curry" is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Roasted cauliflower and paneer "curry" is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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. Prepare Half a head of cauliflower
2. Get 5 garlic cloves, peeled
3. Get 2 tablespoons olive oil or sesame oil
4. Take 2 red onions
5. Make ready inch cube root ginger
6. Make ready 1 red chilli
7. Get 1 heaped teaspoon of Nigella seeds
8. Take 1 heaped teaspoon cumin
9. Get 1 teaspoon turmeric
10. Take 1 teaspoon cayenne pepper
11. Prepare 1 tin chopped tomatoes
12. Get half tin chickpeas
13. Make ready half cup frozen peas
14. Get 100 g fresh spinach (could use frozen)
15. Get 110 g (half a pack) paneer (Indian cheese)
16. Make ready 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 this up for this exceptional food roasted cauliflower and paneer "curry" recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!