Paneer, Cauliflower and Pea Curry

A recipe from Kat – Surry Hills


3 tbsp. homemade Tikka Masala Paste or a store bought variety
2 tbsp. vegetable oil
300g pack paneer, cut into 2cm cubes
2 onions, sliced
3 cloves garlic, crushed
1 head cauliflower, cut into florets
2 x 400g tins chopped tomatoes
1/4 cup water
200g frozen baby peas
small handful of chopped coriander

Heat 1 tbsp. oil in a large non stick pan and add the paneer and fry gently until the outside of the cheese has turned a golden colour and looks slightly crisp. Remove from the pan and place onto some kitchen roll to drain off any excess oil.

Pop a little more oil in the pan and add the cauliflower and fry gently until it browns. This should take about 10 mins. Keep an eye on it as it can burn if it isn’t moved about the pan regularly. Add the onions to the pan and cook for a further 5-8 mins until the onions are soft. Add the crushed garlic and tikka masala paste to the pan along with the tins of chopped tomatoes and water.

Simmer for around 15 minutes or until the cauliflower is tender. Add the frozen peas and the paneer and cook for a further 5 minutes.

Stir through 3/4 of the coriander and use the rest as a garnish on the top when served.

Serve with rice or naan.

Photo by R Khalil on

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