Easiest Way to Prepare Quick Roasted cauliflower and paneer "curry"

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roasted cauliflower and paneer "curry". One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Roasted cauliflower and paneer "curry" is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Roasted cauliflower and paneer "curry" is something that I’ve loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Roasted cauliflower and paneer "curry":

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

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.

So that’s going to wrap this up with this exceptional food roasted cauliflower and paneer "curry" recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!