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There are dozens (if not more) of foods out there that that are good for your body. No doubt, the foods listed in this article can help your body in numerous ways. They are especially good for the heart, though. Try to introduce these foods into your diet every day. Your heart will thank you for it!
We hope you got insight from reading it, now let’s go back to roasted cauliflower and paneer "curry" recipe. To cook roasted cauliflower and paneer "curry" you only need 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Roasted cauliflower and paneer "curry":
- Provide Half a head of cauliflower
- Prepare 5 garlic cloves, peeled
- You need 2 tablespoons olive oil or sesame oil
- Provide 2 red onions
- Take inch cube root ginger
- Take 1 red chilli
- You need 1 heaped teaspoon of Nigella seeds
- Prepare 1 heaped teaspoon cumin
- You need 1 teaspoon turmeric
- Use 1 teaspoon cayenne pepper
- Prepare 1 tin chopped tomatoes
- Take half tin chickpeas
- Take half cup frozen peas
- You need 100 g fresh spinach (could use frozen)
- Use 110 g (half a pack) paneer (Indian cheese)
- Use 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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