Cauliflower, paneer & pea curry
50 min
A spiced tomato curry of crisp-fried paneer, browned cauliflower and peas, finished with fresh coriander.
| 15 ml sunflower oil (for paneer) | Fry paneer until crisp, remove & set aside | Add peas & reserved paneer, cook 5 min | Stir in most coriander, garnish with rest | |||
| 225 g paneer, cut into cubes | ||||||
| 15 ml sunflower oil (for vegetables) | Cook cauliflower 10 min until browned | Add onions, cook 5 min until softened | Stir in garlic & curry paste | Pour in passata & water, season, simmer covered 18–20 min | ||
| 1 head cauliflower, broken into small florets | ||||||
| 2 onions, thickly sliced | ||||||
| 2 garlic cloves, crushed | ||||||
| 2 heaped tbsp tikka masala paste | ||||||
| 500 g passata | ||||||
| 250 ml water | ||||||
| salt and pepper to taste | ||||||
| 200 g frozen peas | ||||||
| small pack coriander, roughly chopped |
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