How to Make Ultimate Roasted cauliflower and paneer "curry"

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, roasted cauliflower and paneer "curry". One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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

To begin with this recipe, we must prepare a few components. You can have 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":

1. Prepare a head of cauliflower
2. Get garlic cloves, peeled
3. Make ready olive oil or sesame oil
4. Get red onions
5. Prepare cube root ginger
6. Prepare red chilli
7. Get heaped teaspoon of Nigella seeds
8. Prepare heaped teaspoon cumin
9. Get turmeric
10. Prepare cayenne pepper
11. Take chopped tomatoes
12. Get tin chickpeas
13. Get cup frozen peas
14. Make ready fresh spinach (could use frozen)
15. Prepare (half a pack) paneer (Indian cheese)
16. Prepare 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. Thanks so much for reading. I am sure 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 family, friends and colleague. Thank you for reading. Go on get cooking!