Have you ever picked up your Indian take-away menu, chosen your main and then spent what seems far too long on what side dishes you would like?
Now if you find that taxing its even harder when you decide on making your own sides when making your own curry at home.
Have no fear, I have your back on this. Lets say you make my amazing Keto Butter Chicken (yes it really is amazing!) and you’re deliberating on your sides. Look no further and make these two dishes to accompany your Butter Chicken or any Indian main course you have decided upon.
I present to you ‘Spiced Roasted Cauliflower’ and Saag Paneer’. Not only are these low carb/Keto friendly they can be made alongside the Butter Chicken and all ready within the hour.
Now is that a result…..you know it is.
Spiced Roasted Cauliflower and Saag Paneer
Spiced Roast Cauliflower
- 300 g Cauliflower cut into medium sized pieces
- 1/3 tsp Turmeric
- 2 tsp Garam Masala
- 1/3 tsp Salt
- 1/3 tsp Ground Pepper
- 4 tbsp Ghee or Butter melted
- 2 tbsp Ghee or Butter
- 1 tsp Turmeric
- 1 tsp Chilli Powder
- 250 g Paneer cut into cubes
- 200 g Baby Spinach
- 1 medium Onion roughly chopped
- 2 Garlic Cloves roughly chopped
- 2 cm piece of Fresh Ginger roughly chopped
- 1 Green Chilli roughly chopped, keep the seeds in for extra spice
- 1 tsp Garam Masala
- 1/2 Lemon juiced
Spiced Roasted Cauliflower
- Lay the cauliflower over a raosting tin then toss in the spices and ghee.
- Roast for 15 minutes tossing once half way through.
- Serve garnished with fresh coriander.
- Melt the ghee in a frying pan over a medium heat and add the turmeric and chilli powder. Place into a container and add add the cubed paneer and toss in the spice ghee mixture.
- In a food processor blitz the onion, garlic, ginger and green chilli. Once this is done heat a medium frying pan over a medium-high heat and fry off the paneer until golden all over, about 8 minutes then remove and set aside.
- Turn the heat down to medium and in the same pan tip in the blitzed mixture and fry until it starts to caramelise, about 10 minutes. If it seems like it may be starting to brown too quickly add a little water. Add the garam masala and fry for a further minute.
- Add the spinach and 100ml of waterand stire well. Once the spinach is wilted add the paneer and cook for a further 3 minutes to heat through. Squeeze over the lemon juice and season with salt and pepper.
- Serve alongside the spice roasted cauliflower and your favourite Indian main course.