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Tandoori Veges and Paneer

This is a great veggie dish on its own - or as a side dish to your meat main.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Keto
Servings: 4 people

Equipment

  • 1 Baking Tray
  • 1 large mixing bowl
  • 1 Frying pan

Ingredients

Tandoori Marinade

  • 250 ml Greek-style natural Yoghurt
  • 5 grams Smoked Paprika
  • 5 grams Ground Cumin
  • 3 grams Ground Coriander
  • 3 grams Ground Turmeric
  • 2 grams Chilli powder
  • 2 cloves Garlic finely grated
  • 10 grams Ginger finely grated

Veges and Paneer

  • 1 Cauliflower cut into small florets
  • 250 grams Pumpkin peeled, roughly diced
  • 30 ml Cold Pressed Olive Oil
  • 200 grams Paneer or Halloumi
  • 50 grams Pumpkin Seeds
  • 50 grams Spinach Leaves - Baby

Instructions

  • Preheat oven to 210 C. Line a baking tray with baking paper.
  • Place all the tandoori marinade ingredients in a mixing bowl.
    Mix well to combine, then put half the mix into another bowl, and set in fridge for serving.
  • Add the cauliflower and pumpkin to your bowl of marinade.
    Toss well to combine, then spread out over the baking tray and drizzle with oil.
  • Season with salt and black pepper, and bake for 24 minutes, until the veggies are tender and lightly golden.
  • While the veggies cook, dice the paneer or halloumi into 2cm cubes, and place in the other bowl from the fridge.
    Mix gently until well covered and set aside until needed.
  • When the veggies are nearly ready, heat a frying pan over a medium-high heat.
    Add the marinaded cheese and cook, stirring occasionally, for 3-4 minutes until nicely golden all over.
    Aa the pumpkin seeds to the pan and continue to cook for 1-2 minutes until the pumpkin seeds are heated through and begin to toast.
  • To serve, mix the spinach leaves in with the veggies, then divide the tandoori veggies between the plates.
    Top each plate with the cheese and pumpkin seeds, and drizzle the remaining marinade over each.