We’ve all been there—browsing the Indian takeaway menu, stuck in an endless debate over side dishes. Should you go for the creamy classic Saag Paneer? Or maybe the bold, spiced kick of Roasted Cauliflower? Decisions, decisions!
When it’s a DIY curry night at home, the pressure ramps up. What sides pair best with your main dish without blowing your budget—or taking hours in the kitchen?
Fear not, because I’ve got you covered! Picture this: you’re making my amazing Keto Butter Chicken (trust me, it’s next-level delicious), and you’re hunting for the perfect, low-cost sides. Look no further than Spiced Roasted Cauliflower and Saag Paneer. This dynamic duo is not only low-carb and keto-friendly but also budget-conscious, with each portion costing just £1.23.
The best part? These sides are as quick as they are flavorful. You can whip them up in less than an hour while your curry simmers away. By skipping the takeaway, you’re saving cash and treating your taste buds to something homemade and wholesome.
So, what are you waiting for? Curry night just got tastier, cheaper, and easier. Let’s get cooking—and prove that eating well on a budget is always a win!
Best Ever Spiced Roasted Cauliflower and Saag Paneer
Ingredients
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
Saag Paneer
- 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
Instructions
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.
Saag Paneer
- 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.
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