I love paneer, it’s a good base for vegetarian curry recipes and by adding it to literally any veggie curry or replacing meat with it works out always for me. With cauliflower I am a bit ambivalent, I usually need a masking flavour to make it tastier. Curry is one of them. This time however, I was craving coconut curry and something less harsh in taste. So the first try of the dish ended up too mild. Then added a bit of extra spice to it and it was delicious! It’s very easy and quick to prepare, maybe takes an hour altogether. I hope you’ll like it too, it makes a good vegetarian midweek dinner.
1 cauliflower head broken into small florets
250g paneer cubed
3/4 can of coconut milk
4 cloves of garlic minced
2 heaped ts of medium curry powder
Half a ts of dried chilli
Pinch of freshly chopped ginger
2 tsp of olive oil
Salt and pepper to taste
Heat the olive oil in a frying pan and fry the paneer cubes until they get crunchy. It takes about 15 minutes. See photo. In the meantime wash and prepare the cauliflower and place the florets into a baking dish. Preheat the oven to 175C. Combine the spices and the cauliflower in the dish and bake it for 25 minutes, no need to cover it. When it’s ready, stir in the paneer very carefully, try to avoid breaking the cheese bits. Serve it with rice.