Easy Freshers’ Recipes: Paneer and Cauliflower Curry

By David Winlo

Going out for Indian food is very satisfying, but can get expensive. With this recipe, I avoid huge restaurant bills, but still get a great-tasting curry I can serve to multiple people, and now you can too!

Ingredients (approximately four portions):

1 pack paneer (or halloumi if preferred)

Diced onions

1 Cauliflower

1 Stock cube

Curry powder

Turmeric

Paprika

Cumin

300-400 ml water (adjust for desired amount of sauce)

1 can chopped tomatoes

300 ml double cream

Peas

As much rice as desired

Method:

Prepare cauliflower in advance by cutting into small florets and washing, then leave to one side. Cut cheese into small cubes and fry until browned and slightly crispy on the outside. The cauliflower should be steamed for five or six minutes while frying the cheese. Tip: use two spoons to turn the cubes of cheese more easily while frying, and a slotted spoon to take the cheese out of the pan to avoid dripping hot oil everywhere! You’ll probably need to allow the oil to cool just slightly after frying the cheese.

Once it has, fry the onions in a large wok or deep-sided frying pan (I use frozen, pre-diced onions in much of my cooking to save time and tears), and add the cauliflower, then turn down the heat as you prepare the sauce. This you do by mixing the stock cube with the spices in a jug – you’ll need to decide for yourself how much of each spice you like, but I am a big fan of both turmeric and paprika, so I add a generous few shakes of each, as well as a teaspoon or so of both curry- and korma powder, though I’ve long since stopped measuring and just go by eye. It’s around this point that I start boiling the rice, but you can do it sooner and just simmer for less time if you want your meal ready sooner.

Add boiling water to the spice mixture, stir, and then pour onto the cauliflower and onions in the pan. Turn up the heat and stir, then add the chopped tomatoes. Stir them in, put the cheese back in, add the cream, and then stir again. Stir in as many frozen peas as you like and then leave it all to simmer. Served onto the rice, with the rest refrigerated once cooled, this can provide two people with a main meal for two days or more. Bonus tip: chopped coriander put into the pan with the peas, or ground coriander put into the sauce, works quite well for a little extra flavour!

Image ‘Instant Paneer Curry‘ by Divya Kudua is licensed under CC BY 2.0.

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