Cauliflower Paneer Curry Recipes

CAULIFLOWER PANEER CURRY WITH COCONUT MILK

Cauliflower Paneer Curry with coconut milk image

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

Time 25m

Number Of Ingredients 13

Ingredients

1 tablespoon coconut oil
2 inch piece ginger, finely minced
2 sprigs curry leaves
2 onions, finely chopped
3 green chillies, chopped
2 tomatoes, finely chopped
1 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon chilli powder
500 grams cauliflower, diced
200 grams paneer, cubed
150 ml canned coconut milk
3 sprigs coriander leaves, chopped fine.

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

Paneer and cauliflower curry image

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

Ingredients

1 tbsp vegetable oil, for frying
800g/1lb 12oz cauliflower, cut into florets
225g/8oz paneer, cut into 2cm/¾in cubes
1 onion, thinly sliced
4cm/1½in fresh root ginger, peeled and grated
2 garlic cloves, grated
2 tsp curry powder
2 tsp ground turmeric
500g/1lb 2oz broad-leaf spinach, tough stalks removed
200g/7oz natural yoghurt
salt

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.

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