Cauliflower, paneer & pea curry

Cauliflower, paneer & pea curry

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(122 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


  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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5th Feb, 2019
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
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.
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
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!


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