Cauliflower Paneer Curry Recipes

CAULIFLOWER PANEER CURRY WITH COCONUT MILK

Steps:

• Heat coconut oil in a pan and add in very finely minced ginger and curry leaves. Fry for a minute. Add in the finely chopped onion. Fry till the onions are soft. No need to brown the onions.
• dd in the finely chopped tomatoes. Add in the chopped green chilli. Add in a teaspoon of turmeric and a teaspoon of chilli powder. Add in the salt. Fry until the tomatoes are dry.
• Add in the cauliflower. Add in 1 cup of water. Let it simmer for 10 minutes in medium flame.
• Once the cauliflower is cooked to fork tender, add in the paneer. Reduce the flame to low. Add in the coconut milk. Let it simmer for a couple of minutes. Switch off the flame and garnish cauliflower paneer curry with coriander leaves.

PANEER AND CAULIFLOWER CURRY

Steps:

• Heat a heavy-bottomed saucepan over a medium heat and pour in a teaspoon of the oil. Add the cauliflower and sauté for 15-20 minutes, or until golden. Take your time and don't stir too much or you will create steam, which will hinder the colouring. Drain on kitchen paper.
• Add another teaspoon of oil to the pan and fry the paneer until browned. Drain on kitchen paper.
• Pour another teaspoon of oil into the pan and add the onion, ginger and garlic. Reduce the heat to medium-low and fry, stirring from time to time, for 10-15 minutes, or until softened. Add the curry powder and turmeric and cook, stirring, for 1 minute.
• Return the cauliflower to the pan and add 200ml/7floz water. Simmer for 2 minutes, or until tender. Add the paneer, then the spinach, and stir just until wilted.
• Season with salt and serve with some dollops of yoghurt.