Cauliflower Curry with Peas & Paneer
By not-recognizedThis fragrant vegetarian curry features paneer, a mild-tasting cheese popular in South Asian cooking. Looking for more curry recipes? Look no further.Time and servings
Ingredients
14 total- 1 tsp of mustard seeds
- 0.5 tsp of fenugreek seeds
- 1 red birdseye chilli, finely sliced
- 1 tsp of turmeric, powder
- 1 piece of fresh ginger, peeled and grated
- 400 g of chopped tomatoes
- 200 g of frozen peas
- 1 bunch of fresh coriander
- 1 tbsp of vegetable oil, for frying
- 1 large of cauliflower, chopped
- 100 ml of greek yoghurt
- 1 tsp of cumin seeds
- 300 ml of vegetable stock
- 226 g of paneer
Method
5 stepsStep 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.