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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

  • Prep: 10 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 321
  • Carbohydrates 21
  • Saturated Fat 4
  • Sugar 15
  • Protein 23
  • Fat 14
  • Fibre 9
  • Salt 0.4

Nutrition per serving

  • Calories 321
  • Carbohydrates 21
  • Saturated Fat 4
  • Sugar 15
  • Protein 23
  • Fat 14
  • Fibre 9
  • Salt 0.4

Ingredients

  • 2 tbsp sunflower oil
  • 225g pack paneer, cut into cubes
  • 1 head of cauliflower, broken into small florets
  • 2 onions, thickly sliced
  • 2 garlic cloves, crushed
  • 2 heaped tbsp tikka masala paste
  • 500g carton passata
  • 200g frozen peas
  • small pack coriander, roughly chopped
  • basmati rice or naan breads, to serve
  • raita or your favourite chutney, to serve

Method

  1. 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.

  2. 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.

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