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cauliflower curry

Cauliflower Curry with Peas & Paneer

5.0 4 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This fragrant vegetarian curry features paneer, a mild-tasting cheese popular in South Asian cooking. Looking for more curry recipes? Look no further.
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  • 1 tsp mustard seeds
  • ½ tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 red birdseye chilli, finely sliced
  • 1 tsp turmeric, powder
  • 1 piece fresh ginger, peeled and grated
  • 1 large cauliflower, chopped
  • 400g chopped tomatoes
  • 300ml vegetable stock
  • 200g frozen peas
  • 226g paneer
  • 1 bunch fresh coriander
  • 100ml greek yoghurt
  • 1 tbsp vegetable oil, for frying


Step 1

Heat 1 tbsp of oil in a large pan, and add the mustard, fenugreek and cumin seeds. Cook for 30 seconds on a medium heat until the mustard starts to ‘pop’ and the spices are fragrant.

Step 2

Add the turmeric, chilli and ginger, cook for another 30 seconds, then add the cauliflower. Stir well to coat the cauliflower in all the spices and cook for a further 2 minutes.

Step 3

Add the tomatoes, peas and stock, bring to a gentle simmer and cook uncovered for 15 minutes, or until the cauliflower is tender and the stock has nearly evaporated.

Step 4

Meanwhile, heat 2 tbsp of oil in a frying pan. Cut the paneer into small chunks, pat dry on kitchen paper and fry for a minute or so on each side until golden and crispy.

Step 5

Serve the curry with basmati rice, the crispy paneer, a scattering of coriander and a dollop of yoghurt.

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