Paneer And Cauliflower Curry Recipes

CAULIFLOWER, PANEER & PEA CURRY

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.

PANEER GOBI IN INSTANT POT (VIDEO) | CAULIFLOWER PANEER CURRY

Steps:

• Start the Instant Pot & press the SAUTE buttom & set it on HIGH.
• Add oil. When hot add all the whole spices (From the list above). Allow them to sizzle for a few seconds.
• Next, add the onion paste , add salt & saute until the raw smell disappears.
• In the mean time make a paste by adding the tomatoes + ginger + garlic & green chilies (optional).
• Now, add the above paste to the Onion paste & saute until oil oozes out.
• In the mean time take all the dry masalas or spices in a dry bowl & dilute them with water. Mix & set aside.
• Next, add this diluted masala paste to the pot & saute until oil oozes out.
• Then, add the cauliflower florets. Mix everything very well.
• Now, add the yogurt & mix well for a few mins.
• Add enough water to just submerge the cauliflowers only by 30%. Refer the video.
• Throw in the Indian cottage cheese or paneer & mix well.
• Close the lid of the Instant Pot. Seal the Vent. And press the CANCEL button & then, press the PRESSURE COOK button. Choose the Normal pressure button & not the Less or High pressure button. Set it for just 2 mins. This will help to cook at low pressure.
• After 2 mins do a QUICK PRESSURE RELEASE. Open the lid & add the cilantro, ginger julienne & the garam masala powder. Mix well. Serve hot. Enjoy.

KETO VEGETARIAN CURRY WITH PANEER AND CAULIFLOWER

Steps:

• Cut the cauliflower into small florets and cut the paneer into 1.5cm cubes.
• In a large frying pan that has a lid, melt half the butter over medium heat. Add the paneer and fry for 4 - 5 minutes, gently turning, until golden on all sides. Set aside.
• In the same pan, add the remaining butter and melt. Add the cauliflower and toss for 2 - 3 minutes until starting to lightly brown.
• Add 1/2 cup water to the pan and cover. Cook over medium heat for 4- 5 minutes until the water has absorbed and the cauliflower is lightly steamed.
• Meanwhile, whisk together the tikka paste, cream and 1/2 cup greek yoghurt. Add to the frying pan and simmer for 15 - 20 minutes until the cauliflower is almost cooked through. Add the fried paneer and stir through until heated.
• Serve over cauliflower rice with additional greek yoghurt and fresh mint or coriander.

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 CURRY RECIPE

Steps:

• Heat oil and butter in a pan, add cumin and let them sizzle.
• Add in onions, chillies and saute for 3 to 4 mins.
• Add in ginger garlic paste and saute for 2 mins.
• Add tomatoes, salt and turmeric powder and mix well.
• Add spice powders and mix well.
• Add in cauliflower and mix well. Cover and cook on low heat for 10 mins.
• Add capsicum and mix well.
• Add paneer and toss gently.
• Add in water and bring it to a boil.
• Add in cornflour which is mixed with some water. Cook till thickens.
• Add in kasuri methi leaves and mix well.
• Serve

CAULIFLOWER PANEER KOFTA CURRY RECIPE

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.

MARY BERRY'S PANEER AND ROASTED VEGETABLE CURRY

Steps:

• 1. Preheat the oven to 220°C/200°C fan/Gas 7. 2. Drizzle 2 tablespoons of the oil into a large roasting tin. Scatter the pieces of cauliflower and sweet potato into the tin and toss to coat them with oil. Season with salt and pepper. 3. Roast in the oven for about 15 minutes. Add the paneer at one end of the hot roasting tin and return it to the oven. Cook for 5-10 minutes, turning halfway through, until the cheese is golden on both sides, the cauliflower is golden and the sweet potato is tender. Set aside. 4. Heat the remaining oil in a large deep frying pan. Add the onions and ginger and fry for 5-10 minutes until cooked. Sprinkle in the spices and flour and stir over the heat for a few seconds. Gradually pour in the stock and stir until thickened, then simmer for a few minutes over a high heat. 5. Stir in the mango chutney and cream, then add the roasted cauliflower and sweet potato to the pan. Stir in the spinach until it has heated through and wilted, then add the lemon juice and check the seasoning. 6. Add the paneer at the last moment and serve piping hot. Get your copy of Mary Berry's essential new guide to comfort cooking, with over 120 delicious, foolproof 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.

CREAMY PANEER & VEG CURRY

Steps:

• Drizzle 1 tablespoon of olive oil into a large roasting tray, then sprinkle over a pinch of sea salt and black pepper, the turmeric and cumin seeds. Finely grate over the lemon zest and squeeze in the juice.
• Peel and quarter one of the onions, then break into petals. Deseed and roughly tear the peppers into similar-sized chunks, then place it all into the roasting tray with the whole chillies.
• Break the cauliflower into florets and cut the paneer into 2.5cm cubes, then add to the tray and toss everything together. Thread the ingredients onto skewers (soaked, if wooden), alternating them as you go.
• Preheat the grill to full whack, then cook the skewers for 15 minutes, or until golden and gnarly, turning regularly.
• Drizzle 1 tablespoon of groundnut oil into a large non-stick frying pan over a medium heat, pick in the curry leaves and fry until crispy, then remove to a plate, leaving the flavoured oil behind.
• Peel and roughly chop the remaining onion, as well as the garlic and ginger. Place in the pan with the garam masala, paprika and almonds and cook for 5 minutes, or until softened. Tip into a blender with the tinned tomatoes and blitz to a smooth sauce.
• Pour the sauce back into the pan, add the chickpeas, most of the coconut milk and the mango chutney, then season to perfection and simmer for 10 minutes, or until thickened.
• Meanwhile, make the salad. Trim the carrots, cucumber and cabbages as necessary, then coarsely grate on a box grater. Peel and finely grate the ginger, then place it all on a platter, squeeze over the lime juice and pick over the coriander leaves.
• To make the pancakes, combine the flour and 1 mug of water in a bowl with the mustard seeds. Grate in the creamed coconut and whisk well. Place a small non-stick frying pan on a medium heat, rub with a little groundnut oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat with the remaining batter.
• Cut the paneer and veg from the skewers straight into the curry, simmer for a further 10 minutes, then drizzle over the remaining coconut milk and sprinkle with the crispy curry leaves. Toss the salad together, then bring everything to the table, and tuck in.