Cauliflower Paneer Curry 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.

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.

CAULIFLOWER PANEER CURRY WITH COCONUT MILK

Steps:

• Heat coconut oil in a pan and add in very finely minced ginger and curry leaves. Fry for a minute. Add in the finely chopped onion. Fry till the onions are soft. No need to brown the onions.
• dd in the finely chopped tomatoes. Add in the chopped green chilli. Add in a teaspoon of turmeric and a teaspoon of chilli powder. Add in the salt. Fry until the tomatoes are dry.
• Add in the cauliflower. Add in 1 cup of water. Let it simmer for 10 minutes in medium flame.
• Once the cauliflower is cooked to fork tender, add in the paneer. Reduce the flame to low. Add in the coconut milk. Let it simmer for a couple of minutes. Switch off the flame and garnish cauliflower paneer curry with coriander leaves.

PANEER AND CAULIFLOWER CURRY

Steps:

• Heat a heavy-bottomed saucepan over a medium heat and pour in a teaspoon of the oil. Add the cauliflower and sauté for 15-20 minutes, or until golden. Take your time and don't stir too much or you will create steam, which will hinder the colouring. Drain on kitchen paper.
• Add another teaspoon of oil to the pan and fry the paneer until browned. Drain on kitchen paper.
• Pour another teaspoon of oil into the pan and add the onion, ginger and garlic. Reduce the heat to medium-low and fry, stirring from time to time, for 10-15 minutes, or until softened. Add the curry powder and turmeric and cook, stirring, for 1 minute.
• Return the cauliflower to the pan and add 200ml/7floz water. Simmer for 2 minutes, or until tender. Add the paneer, then the spinach, and stir just until wilted.
• Season with salt and serve with some dollops of yoghurt.