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Cauliflower, paneer & pea curry

Cauliflower, paneer & pea curry

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A star rating of 4.8 out of 5.141 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal321
low infat14g
saturates4g
carbs21g
sugars15g
fibre9g
protein23g
salt0.4g
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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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2014

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Overall rating

A star rating of 4.8 out of 5.141 ratings
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