Paneer & Cauliflower Curry

Paneer is an Indian cheese with a similar texture to halloumi. Like cottage cheese, it is lower in fat compared to other cheeses due to the making process. Milk is curdled first, then the curds are separated from the whey and compressed in to a solid lump.  It is often found in curries but can also be served pan fried or grilled as a kebab, or made in to a dumpling. I love it! If I see it on an Indian restaurant menu I find it very difficult to refuse. This is the first time I have cooked with it at home and I was really pleased. It definitely won’t be the last, although nutritionally I do need to be careful as it is still cheese, so does contain more fat and calories than chicken or tofu, but it is delicious so I see no reason why not to enjoy it occasionally. 

As I was using something for the first time I kept this recipe fairly simple. My inspiration was from this recipe on BBC Good Food but I had to add a few extra spices as I just can’t help myself. I like to provide a lot of variety in my diet and so enjoy it when I find a good recipe that is still high in protein but doesn’t contain meat. 

Print Recipe
Paneer & Cauliflower Curry
Paneer and cauliflower curry
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Paneer and cauliflower curry
Instructions
To prepare:
  1. Cut the cauliflower in to small florets.
  2. Peel and thinly slice the onion.
  3. Peel and grate the garlic and ginger.
  4. Finely slice the chilli.
  5. Add everything prepared so far to a large lidded frying pan with the coconut oil.
To cook:
  1. Heat the pan over a medium heat and fry it’s contents for 3-5 minutes.
  2. Add the curry paste and continue frying, stirring constantly for 1 minute.
  3. Lower the heat and pour in the tomatoes. Cover the pan with the lid and leave to simmer for 15-20 minutes.
  4. Cut the paneer in to small cubes and add them to a non-stick frying pan with a dash of oil if you prefer and fry over a high heat for 5 minutes. Stir regularly to make sure they don’t stick and all sides get crisped up.
  5. Once cooked remove from the heat and set to one side.
  6. Weigh out the rice and make it by adding it to a pan of boiling water and leaving it to simmer for 10-12 minutes.
  7. Weigh out the frozen peas.
  8. With 5 minutes left on the curry add the cooked cheese and frozen peas to the mixture and stir well. Replace the lid.
  9. Shred the coriander.
  10. Once everything is cooked strain the rice and divide between 2 bowls.
  11. Before serving the curry on top of the rice stir through the coriander and season it with a little salt and pepper if you like.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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