Paneer is a fresh farmers cheese, which is moist and crumble in nature. Unlike other cheese this is not an aged cheese and it’s non-melting. It is made by curdling the milk using lime juice or vinegar.

Here I’m cooking the cauliflower florets in the curry masala itself. But you can boil the cauliflower separately in a deep pan for 5 mts. Drain and immerse it immediately in ice cold water to stop the cooking process. This way you’ll get perfect cauliflower which still has a crunch to it.

To add tomatoes or not is another choice you’ve to make . Here I’ve not added any tomatoes in this recipe. I personally feel that adding tomatoes to the korma makes the dish sour and it clashes with the cream / milk we’re adding.

Preparation : 15 mts

Cooking time : 20 mts

Serves : 4

Ingredients : 

  • 500g cauliflower florets
  • 250g paneer
  • 1 medium size onion sliced
  • 1/2″ ginger chopped
  • 2 garlic chopped
  • 2 tablespoon coriander leaves chopped
  • 1/4 cup doudle cream ( I’ve used low- fat milk)
  • 2 table spoon oil (any non-flavoured)
  • 1 cup water
  • !/4 tap sea salt

Spice powders:

  • 1/2 tap chilli powder ( adjust the heat to your taste )
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 2 tsp garam masala powder or  Meat curry powder (vegetarian). If you’re using meat curry powder recipe from this link, you neednot add extra chilli powder as I’ve already added it to the meat curry powder recipe.
  • And a pinch of cumin powder

Method :

  • Marinate the paneer with half the amount of chilli powder and a pinch of salt. Keep it aside for 5 mts.
  • In the mean time prep other ingredients.
  • Heat a pan and add oil. When the oil is heated add in the marinated paneer pieces and shallow fry on all sides till light brown to seal it. It’s not necessary to cook the paneer.
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  • Once sealed take it out of the pan and keep it aside.
  • In the same pan add ginger and garlic pieces and sauté till fragrant.
  • Add the sliced onions and sauté it till it gets soft.
  • Lower the fire and add in the dry powdered spices.
  • Sauté till the spices are roasted, it’ll take only a minute for that.
  • Add in the cauliflower florets and mix it well with the masala.
  • Pour in the water and mix well.
  • Cover and cook the cauliflower till half done.
  • Add in the paneer and cook for another 10mts.
  • When everything is cooked and the gravy is to your preference switch off the fire and mix in the cream / milk.
  • Sprinkle some coriander leaves on top.
  • Enjoy it with bread, chapatti or tortillas.

Notes:

  • Frozen peas can also be added to make the dish colourful.

 

Paneer and Cauliflower Korma
 
Prep time
Cook time
Total time
 
A healthy curry for crusty bread or with plain greek yogurt.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • 500g cauliflower florets
  • 250g paneer
  • 1 medium size onion sliced
  • ½" ginger chopped
  • 2 garlic chopped
  • 2 tablespoon coriander leaves chopped
  • ¼ cup doudle cream ( I've used low- fat milk)
  • 2 table spoon oil (any non-flavoured)
  • 1 cup water
/4 tap sea salt
  • Spice powders:
  • ½ tap chilli powder ( adjust the heat to your taste )
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • 2 tsp garam masala powder or
  • Meat curry powder
  • (vegetarian). If you're using meat curry powder recipe from this link, you neednot add extra chilli powder as I've already added it to the meat curry powder recipe.
  • And a pinch of cumin powder
Instructions
  1. Marinate the paneer with half the amount of chilli powder and a pinch of salt. Keep it aside for 5 mts.
  2. In the mean time prep other ingredients.
  3. Heat a pan and add oil. When the oil is heated add in the marinated paneer pieces and shallow fry on all sides till light brown to seal it. It's not necessary to cook the paneer.
  4. Once sealed take it out of the pan and keep it aside.
  5. In the same pan add ginger and garlic pieces and sauté till fragrant.
  6. Add the sliced onions and sauté it till it gets soft.
  7. Lower the fire and add in the dry powdered spices.
  8. Sauté till the spices are roasted, it'll take only a minute for that.
  9. Add in the cauliflower florets and mix it well with the masala.
  10. Pour in the water and mix well.
  11. Cover and cook the cauliflower till half done.
  12. Add in the paneer and cook for another 10mts.
  13. When everything is cooked and the gravy is to your preference switch off the fire and mix in the cream / milk.
  14. Sprinkle some coriander leaves on top.
  15. Enjoy it with bread, chapatti or tortillas.
  16. Notes:
  17. Frozen peas can also be added to make the dish colourful.