Cauliflower, paneer and pea curry
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
- Serves 4
- Easy
Nutrition per serving
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Calories 321
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Carbohydrates 21
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Saturated Fat 4
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Sugar 15
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Protein 23
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Fat 14
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Fiber 9
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Salt 0.4
Ingredients
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2 tbsp sunflower oil
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225g pack paneer, cut into cubes
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1 head of cauliflower, broken into small florets
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2 onions, thickly sliced
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2 garlic cloves, crushed
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2 heaped tbsp tikka masala paste
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500g carton passata
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200g frozen peas
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small pack coriander, roughly chopped
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basmati rice or naan breads, to serve
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raita or your favourite chutney, to serve
Method
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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.
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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.