Cauliflower Paneer Curry With Coconut Milk Food

CAULIFLOWER PANEER CURRY

Steps:

• Select the saute mode on the instant pot and heat the oil. Now add the cumin seeds and fry for 30 seconds. Add the onion and cook for 5-7 minutes until the onion turns soft. You can splash with little water while cooking, to avoid burning. Make sure the onions are soft before moving to the next step. Add ginger garlic paste and saute for 45 seconds.
• Add the pureed tomato and cook till all the moisture is absorbed and tomato gets thick and the oil starts to ooze out.
• Add the turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, tomato paste and salt. Coat the spices with the tomato mixture. If the pot gets too hot and the bottom is burning, cancel the saute mode or splash with some water.
• Add the coconut milk and mix it well.
• Add the cauliflower florets and mix them with all the spices. Add the paneer cubes and gently stir. Add a cup of water and gently deglaze the pan.
• Press cancel, secure the lid and adjust the vent to sealing position. cook on high for 2 minutes.
• After 2 minutes, do a quick release by moving the knob from sealing to vent. The curry will look little watery, but will thicken up in few minutes. You can also sauté for 2-3 minutes till the curry thickens slightly. Taste and adjust the seasoning. Finally add lemon juice and fresh coriander leaves.
• Let the curry rest for atleast 15 minutes before serving.
• Heat oil in a pan and add the cumin seeds. Let the cumin sizzle and then add the finely chopped onion. Cook till the onion turns soft
• Add the pureed tomato and cook till all the moisture is absorbed and tomato gets thick and the oil starts to ooze out.
• Add the turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, tomato paste and salt. Coat the spices with the tomato mixture and cook for a minute.
• Add the cauliflower florest and coat with the masala mixture. Add a cup of water and cook for 10 minutes till cauliflower is soft to touch. Do not over cook.
• Add the paneer cubes and coconut milk and cook for few more minutes till the curry comes together. Taste and adjust the seasoning.
• Finally add some lemon juice and finely chopped coriander leaves.

CREAMY PANEER & VEG CURRY

Steps:

• Drizzle 1 tablespoon of olive oil into a large roasting tray, then sprinkle over a pinch of sea salt and black pepper, the turmeric and cumin seeds. Finely grate over the lemon zest and squeeze in the juice.
• Peel and quarter one of the onions, then break into petals. Deseed and roughly tear the peppers into similar-sized chunks, then place it all into the roasting tray with the whole chillies.
• Break the cauliflower into florets and cut the paneer into 2.5cm cubes, then add to the tray and toss everything together. Thread the ingredients onto skewers (soaked, if wooden), alternating them as you go.
• Preheat the grill to full whack, then cook the skewers for 15 minutes, or until golden and gnarly, turning regularly.
• Drizzle 1 tablespoon of groundnut oil into a large non-stick frying pan over a medium heat, pick in the curry leaves and fry until crispy, then remove to a plate, leaving the flavoured oil behind.
• Peel and roughly chop the remaining onion, as well as the garlic and ginger. Place in the pan with the garam masala, paprika and almonds and cook for 5 minutes, or until softened. Tip into a blender with the tinned tomatoes and blitz to a smooth sauce.
• Pour the sauce back into the pan, add the chickpeas, most of the coconut milk and the mango chutney, then season to perfection and simmer for 10 minutes, or until thickened.
• Meanwhile, make the salad. Trim the carrots, cucumber and cabbages as necessary, then coarsely grate on a box grater. Peel and finely grate the ginger, then place it all on a platter, squeeze over the lime juice and pick over the coriander leaves.
• To make the pancakes, combine the flour and 1 mug of water in a bowl with the mustard seeds. Grate in the creamed coconut and whisk well. Place a small non-stick frying pan on a medium heat, rub with a little groundnut oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat with the remaining batter.
• Cut the paneer and veg from the skewers straight into the curry, simmer for a further 10 minutes, then drizzle over the remaining coconut milk and sprinkle with the crispy curry leaves. Toss the salad together, then bring everything to the table, and tuck in.

CAULIFLOWER CURRY

Steps:

• Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
• Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.
• Add the cauliflower, toss with the other ingredients so it's well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
• Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead - pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.

CAULIFLOWER, PANEER & PEA CURRY

Steps:

• 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.
• 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.