Paneer, Cauliflower and Pea Curry

A recipe from Kat – Surry Hills

Ingredients

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

 Method
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 Pexels.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.