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Recipe - Cauliflower, Pea and Paneer Curry

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Indian cuisine is renowned for its wide variety of vegetarian dishes.  This recipe combines the flavours of fresh vegetables and creamy paneer cheese in a rich, spiced gravy.

 
Ingredients

Serves 4

• 1 large onion, roughly chopped
• 2 Tsp. garlic paste.
• 1 Tsp. ginger paste.
• 1/4 cup oil
• 1/2 Tsp. salt
• 1 Tbsp. garam masala
• 1 Tbsp. mild curry powder
• 1/4 Tsp. ground cardamon
• 1 cup water
• 2 Tsp. chicken flavoured stock powder
• 400g can tomato polpa
• 1 Tsp. sugar
• 200g cauliflower, cut into florets.
• 200g frozen peas
• 200g paneer cheese, chopped into chunks.
• 1/4 cup (125ml) cream
• 1/4 cup roughly chopped coriander for garnish
• Rice and/or Naan to serve

 
Method

• Place the roughly chopped onion, garlic and ginger paste and oil into a small food processor and blend until smooth.
• Cook the onion, garlic, ginger and oil mix in a pan stirring occasionally until softened.
• Add the salt, garam masala, curry powder and ground cardamon.  Stir through until aromatic.
• Add the water, stock powder, tomato polpa, and sugar.
• Bring to the boil and add the cauliflower.
• Simmer for 10-15 minutes until the cauliflower is almost cooked.
• Add the peas, paneer and cream to heat.
• Garnish with chopped coriander and serve with rice and/or naans.

About the Recipe

• This recipe is suitable for vegetarians but not vegans.
• Massel make a range of vegan stocks and stock powders which are flavoured to be similar to chicken or beef stock. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
• A pinch of sugar helps to mellow the acidity of the tomatoes.
• If you don't like coriander, and I know that there are some of you out there who don't, just substitute flat leaf parsley, or leave it out altogether.
• Paneer is a non-melting soft cheese well known in Indian food.

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