Cauliflower, Paneer & Pea Curry Recipe
Cauliflower, Paneer & Pea Curry
Kitchen Science
4
10 minutes
45 minutes
321
Indian cuisine is often flavorful and rich, making it a favorite among foodies worldwide. However, many Indian dishes are also heavy in oil and spices, which can be detrimental to your health. This cauliflower and paneer curry is a delicious yet light and healthy alternative that is perfect for those looking to lose weight.
Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare. So, if you're looking for a tasty and healthy dish that won't break the bank, give this cauliflower and paneer curry a try!
Ingredients
- 2 tbsp Sunflower oil
- 225g Paneer (cut into cubes)
- 1 Cauliflower head, cut into small florets
- 2 Thickly sliced onions
- 2 Smashed garlic cloves
- 2 Heaping tbsp tikka masala paste
- 500g Passata carton
- 200g Peas, frozen
- Coriander, roughly chopped from a small pack
- To serve, use basmati rice or naan flatbread.
- Serve with raita or your favorite chutney.
Directions
In a large nonstick frying pan, heat 1 tablespoon of oil, add the paneer, and cook gently until crisp. Set aside after removing it with a slotted spoon. Cook for 10 minutes, until the cauliflower is browned, with the remaining oil.
- Cook for another 5 minutes, until the onions are softened, adding a little more oil if necessary. Season with salt and pepper after adding the garlic and curry paste, passata, and 250ml water. Bring to a quick boil, then reduce to low heat and cook for 18-20 minutes, or until the cauliflower is barely soft.
Cook for another 5 minutes after adding the frozen peas and crispy paneer to the pan. Stir in the majority of the coriander, then top with the rest. Serve with raita or your favorite chutney with basmati rice or naan bread.