CAULIFLOWER PANEER CURRY
Steps:
- Select the saute mode on the instant pot and heat the oil. Now add the cumin seeds and fry for 30 seconds. Add the onion and cook for 5-7 minutes until the onion turns soft. You can splash with little water while cooking, to avoid burning. Make sure the onions are soft before moving to the next step. Add ginger garlic paste and saute for 45 seconds.
- Add the pureed tomato and cook till all the moisture is absorbed and tomato gets thick and the oil starts to ooze out.
- Add the turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, tomato paste and salt. Coat the spices with the tomato mixture. If the pot gets too hot and the bottom is burning, cancel the saute mode or splash with some water.
- Add the coconut milk and mix it well.
- Add the cauliflower florets and mix them with all the spices. Add the paneer cubes and gently stir. Add a cup of water and gently deglaze the pan.
- Press cancel, secure the lid and adjust the vent to sealing position. cook on high for 2 minutes.
- After 2 minutes, do a quick release by moving the knob from sealing to vent. The curry will look little watery, but will thicken up in few minutes. You can also sauté for 2-3 minutes till the curry thickens slightly. Taste and adjust the seasoning. Finally add lemon juice and fresh coriander leaves.
- Let the curry rest for atleast 15 minutes before serving.
- Heat oil in a pan and add the cumin seeds. Let the cumin sizzle and then add the finely chopped onion. Cook till the onion turns soft
- Add the pureed tomato and cook till all the moisture is absorbed and tomato gets thick and the oil starts to ooze out.
- Add the turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, tomato paste and salt. Coat the spices with the tomato mixture and cook for a minute.
- Add the cauliflower florest and coat with the masala mixture. Add a cup of water and cook for 10 minutes till cauliflower is soft to touch. Do not over cook.
- Add the paneer cubes and coconut milk and cook for few more minutes till the curry comes together. Taste and adjust the seasoning.
- Finally add some lemon juice and finely chopped coriander leaves.
CAULIFLOWER, PANEER & PEA CURRY
Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
- Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.
Nutrition Facts : Calories 321 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
CAULIFLOWER PANEER CURRY WITH COCONUT MILK
Recipe for Healthy, easy Gluten-free Cauliflower Paneer Curry Recipe / gravy made with coconut milk. A very bachelor friendly recipe and perfect for the busy weeknight dinners. Serve with roti or chapati. Try this Cauliflower Paneer Curry Recipe. Gobi paneer masala. This is a one pot curry with veggies and coconut milk. No grinding of masalas. No making pastes. A quick curry for those busy weekdays.
Provided by Kannamma - Suguna Vinodh
Categories Side Dish
Time 25m
Number Of Ingredients 13
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.
CAULIFLOWER PANEER KOFTA CURRY RECIPE
Cauliflower Paneer Kofta Curry Recipe is another variant of the much loved range of kofta curries. I love kofta curry! Who doesn't, right? A tangy tomato-based curry, with a whole lot of other spices to make an interesting medley, kofta curries are zesty as well as comforting thanks to the soft outage cheese dumplings soaked in the curry. Cauliflower paneer kofta curry is mildly spicy with moderate use of cream to make the curry silky smooth. Serve Cauliflower Paneer Kofta Curry with Phulkas, Dal Tadka and Chana Dal Pulao along with a Urad Dal Raita for a comforting, yet special homely meal. You can also try some other Indian Vegetarian Curries like Spinach Paneer Kofta Curry Recipe Bhindi Tomato Curry with Panch Phoran Masala Gobi and Soya Keema Recipe
Provided by Jyothi Rajesh
Time 50m
Yield Makes: 3 Servings
Number Of Ingredients 20
Steps:
- To begin making Cauliflower Paneer Kofta Curry Recipe place big pot on the heat. Add 1 liter of water into the pot and bring it to a boil. Add 1 teaspoon of salt to the boiling water and turn off the heat.
- Next, to chop up the cauliflower, first remove the stem and leafy parts of the cauliflower and immerse it into the just-boiled, hot water. Allow the cauliflower sit for about 3 to 4 minutes. Then remove it from hot water, and place it on a kitchen towel. Pat it dry completely.
- Now grate the cauliflower completely and set it aside for a while. After about 10 minutes, cauliflower would have released a lot of water, squeeze it out and discard the water.
- Next, heat a pan and dry roast the grated cauliflower until it feels completely dry and contains no more moisture. While roasting it, take care not to cook it too much. It should not change to brown, so it is best to roast it on a low flame.
- Once the cauliflower is completely dry, take it off the heat, transfer it into a cool dish and allow it to come down to room temperature.
- Add the grated paneer to the cooled cauliflower. Add in the mashed potatoes, and all the spices along with corn flour. Knead well until everything is mixed. Make small lemon sized balls of the mix and arrange them on a plate. Set them aside till further use.
- Next, we need to fry the koftas. Warm some oil in a pan, when oil is hot enough, deep fry the koftas until evenly golden brown. For an oil-free version, you could also bake them in a pre-heated oven, or use a kuzhi-paniyaram pan to pan-fry them. Either way, lay the golden brown koftas onto kitchen paper once they are browned on all sides.
- To prepare the curry, first warm some oil or butter in a pan. Add the shahi jeera and fry for a minute. Next add the finely chopped onions and fry them till translucent. Add the tomato puree and cook it together until the puree thickens and begins to leave the sides of the pan.
- At this stage, add all the spice powders and mix well. Then add water as required and bring the curry to boil.
- Turn the heat down, add the cream, mix well and finally add the fried kofta balls. Simmer on low heat for about 3 to 4 minutes.
- Turn off the heat, garnish the curry with the reserved cream and fresh coriander leaves.
- Serve Cauliflower Paneer Kofta Curry with Phulkas, Dal Tadka and Chana Dal Pulao along with a Urad Dal Raita for a comforting, yet special homely meal.
PANEER AND CAULIFLOWER CURRY
This simple paneer and cauliflower curry is spiced with warming turmeric and ginger. The thick yoghurt adds a touch of luxury.
Provided by Tom Kerridge
Categories Main course
Yield Serves 4
Number Of Ingredients 11
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.
BASIC INDIAN CURRY WITH PANEER
A wonderful Indian curry dish that is easy and quick to make. Using the base recipe, you can make several variations of this delicious comfort food. Garnish with cilantro and serve over Indian curry rice. If the paneer cheese can't be found, potatoes or chicken can be used.
Provided by MELLY28
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute.
- Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
- Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Garnish with cilantro.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 33 g, Cholesterol 49.2 mg, Fat 28.1 g, Fiber 8.1 g, Protein 16 g, SaturatedFat 10.5 g, Sodium 819.5 mg, Sugar 13.8 g
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