Cauliflower, paneer & pea curry

Cauliflower, paneer & pea curry

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(47 ratings)

Prep: 10 mins Cook: 45 mins


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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  • 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



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

  • 2 onions, thickly sliced



    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


  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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Michael Villanti's picture
Michael Villanti
17th Jul, 2018
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,
15th Mar, 2018
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
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
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
I added additional curry paste and a tonne of ground spices and it taste like nothing. Would not recommend.
5th Dec, 2017
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).
15th Aug, 2017
Very nice but definitely needs more spice!
5th Feb, 2017
Simple & tasty, cooked it for slightly longer as the cauliflower didn't feel tender & the sauce hadn't thickened.
bjessica92's picture
11th Oct, 2016
Very yummy, super quick to make. I added sweetcorn for an extra crunch - worked really well. Would recommend!
13th Sep, 2016
Really nice and easy to make the only problem I had was the cauliflower was still a bit hard so would probably pre cook it next time. Panneer cheese is really nice.


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