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Before you jump to Roasted cauliflower and paneer "curry" recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
The benefits of healthy eating are these days being given more publicity than ever before and there are a number of reasons for doing this. Poor diet is a contributing factor in health problems such as heart disease and hypertension which can put a drain on the economy. There are more and more campaigns to try to get people to adopt a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. People typically assume that healthy diets call for a great deal of work and will significantly change how they live and eat. It is possible, however, to make some minor changes that can start to make a difference to our daily eating habits.
One way to address this to begin seeing some results is to understand that you do not need to change everything straightaway or that you need to altogether get rid of certain foods from your diet. It’s not a bad idea if you want to make major changes, but the most important thing is to gradually switch to making healthier eating choices. Soon enough, you will probably see that you will eat more and more healthy food as your taste buds get used to the change. Like many other habits, change takes place over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to revert to your old diet.
As you can see, it’s not at all difficult to begin integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to roasted cauliflower and paneer "curry" recipe. You can have roasted cauliflower and paneer "curry" using 16 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Roasted cauliflower and paneer "curry":
- Use Half of a head of cauliflower.
- Prepare 5 of garlic cloves, peeled.
- Prepare 2 tablespoons of olive oil or sesame oil.
- Take 2 of red onions.
- Prepare inch of cube root ginger.
- Prepare 1 of red chilli.
- Prepare 1 of heaped teaspoon of Nigella seeds.
- Take 1 of heaped teaspoon cumin.
- Use 1 teaspoon of turmeric.
- Prepare 1 teaspoon of cayenne pepper.
- Provide 1 tin of chopped tomatoes.
- Get half of tin chickpeas.
- Provide half of cup frozen peas.
- Use 100 g of fresh spinach (could use frozen).
- Use 110 g of (half a pack) paneer (Indian cheese).
- Prepare of salt.
Instructions to make Roasted cauliflower and paneer "curry":
- 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, ginger 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..
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