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Home Dish Roasted cauliflower and paneer "curry"

Roasted cauliflower and paneer "curry"

Name: How to cook Roasted cauliflower and paneer "curry" - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Susy Wall

Roasted cauliflower and paneer "curry"

This doesn't look anywhere near as tasty as it actually is! It is such a healthy dish that makes you feel so satisfied after - better than any take away... and who doesn't love paneer! This is totally copied from Louise Parkers recipe book - Lean for Life. I added in some more spices as just using turmeric and cayenne alone didn't seem to bring enough to the table when I first cooked it. But that's just personal preference :)

Ingredient

Food ration :

2 servings

Cooking time :

1 hour

Half

a head of cauliflower

garlic cloves, peeled

2 tablespoons

olive oil or sesame oil

red onions

inch

cube root ginger

red chilli

heaped teaspoon of Nigella seeds

heaped teaspoon cumin

1 teaspoon

turmeric

1 teaspoon

cayenne pepper

1 tin

chopped tomatoes

half

tin chickpeas

half

cup frozen peas

100 g

fresh spinach (could use frozen)

110 g

(half a pack) paneer (Indian cheese)

Cooking instructions

* Step 1

Heat the oven to 200˚c. Cut the cauliflower into small florets and lightly toss in 1 tablespoon of the olive oil.

* Step 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.

* Step 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.

* Step 4

Add the dry spices to the pan and continue to fry for a minute or so longer.

* Step 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.

* Step 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.)

* Step 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.

* Step 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.

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