Name: Cauliflower, paneer & pea curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Indian
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

Cauliflower, paneer & pea curry

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

55 min total 10 min prep 45 min cook 4 321 cal

Instructions

Tap a step to mark it done

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.