Spiced basmati rice
Slow cook your basmati in the style of a pilaf by steaming with spices for this Keralan-style Indian side dish
Cauliflower, paneer & pea curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp sunflower oil
- 225g pack paneercut into cubes
- 1 head of cauliflowerbroken into small florets
- 2 onionsthickly sliced
- 2 garlic clovescrushed
- 2 heaped tbsp tikka masala paste
- 500g carton passata
- 200g frozen peas
- small pack corianderroughly chopped
- basmati riceor naan breads, to serve
- raitaor your favourite chutney, to serve
Nutrition: per serving
- kcal321
- fat14glow
- saturates4g
- carbs21g
- sugars15g
- fibre9g
- protein23ghigh
- salt0.4g
Method
step 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.
step 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.
