Cauliflower, paneer & pea curry

Cauliflower, paneer & pea curry

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(66 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 4
Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal321
  • fat14g
  • saturates4g
  • carbs21g
  • sugars15g
  • fibre9g
  • protein23g
  • salt0.4g
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Ingredients

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 225g pack paneer, cut into cubes
  • 1 head of cauliflower, broken into small florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 onions, thickly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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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Comments, questions and tips

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Frantic Flapjack
19th Feb, 2019
5.05
Top curry. I didn't change a thing. Just be careful when frying the cauliflower as it tends to catch if you stop stirring it.
JannekeK
5th Feb, 2019
4.05
Very satisfying and filling! I used four heaped tbsp of tikka masala paste to spice things up a bit.
Craig Wilkinson's picture
Craig Wilkinson
8th Jan, 2019
5.05
Delicious and really filling. Served one portion with a wholemeal pitta and some soured cream and full full full! Easily substitute paneer with tofu or chicken for a lower fat version.
bikerbell
8th Jan, 2019
I really didn’t have any great expectations of this recipe but wanted something low cal. I halved the ingredients except the cheese (didn’t want to waste half a pack) and also used korma paste as that was all I had in. The end result was really delicious. I made sure that I made the cauliflower florets quite small after reading the reviews about needing to cook for longer, also used a little less water. Will definitely make again.
Michael Villanti's picture
Michael Villanti
17th Jul, 2018
5.05
I've made this twice now, halving it both times to match the half quantity of paneer I get from not throwing out a litre of milk. Yum. I get 5 smaller serves from the halved recipe, which are actually large enough. I freeze four portions.I do add two chillies though because I like the heat,
anitastarrr
15th Mar, 2018
4.05
Really enjoyed this however you do need to cook the cauliflower for longer i found and also add more seasoning as the first time i made it it was quite insipid. Overall lovely though!
Dee Field
7th Mar, 2018
5.05
Perfect 'fakeaway' recipe! I cooked the cauliflower for longer than 10 minutes, as it didn't have as much colour as I wanted in that time. Didn't have masala paste, so used Madras curry powder and hot chilli powder instead and the flavour was wonderful :) Also, it made 5 massive portions, so had leftovers for the freezer.
Sadie Hopkins's picture
Sadie Hopkins
27th Jan, 2018
5.05
Great dish! Easy but people would think you've spent a long time making it. So tasty. Made it several times now. Perhaps add some chilli if you like some spice.
Ryan Benjamin's picture
Ryan Benjamin
8th Dec, 2017
1.05
I added additional curry paste and a tonne of ground spices and it taste like nothing. Would not recommend.
NotDanDan
5th Dec, 2017
5.05
Really good. Make your own curry paste to take this to the next level. I used Jamie Oliver's tikka masala recipe as it was the first one to come up, and hoooooly cow was it good. Season heavily. Add a tin of chickpeas... PROTEIN! Goes beautifully on top of a baked sweet potato (preferably rubbed in oil and a good amount of sea salt).

Pages

Hija89
19th Jan, 2019
Can I freeze this?
goodfoodteam's picture
goodfoodteam
21st Jan, 2019
Thanks for your question. Yes, you can freeze this. All our freezable recipes are marked with a blue star above the nutritional information.
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