Gobi Paneer

Cauliflower seems to be the perfect ingredient for making curry. I added paneer here to make it a little more interesting. Serve with Bhatura or other Indian bread, natural yogurt and spicey mango chutney.

2-3 tablespoons sunflower oil
1 head of cauliflower – chopped into rough chunks
1-2 tablespoons root ginger – finely chopped
200g or so of paneer – cubed
1 teaspoon ground cumin
½ teaspoon chili powder (more if you like it a bit hotter)
½ teaspoon ground turmeric
½ teaspoon gorund coriander
½ teaspoon salt
bunch (about 50-90g) of fresh coriander (chopped)

Take a large frying pan that has a lid.

Heat the oil then add the cauliflower and fry until it starts to brown. Add the ginger and spices and fry 2-3 minutes longer. Now add the paneer and salt and give it a good stir. I like my cauliflower crunchy in most things, but in this it needs to be soft I think so take about 50-100ml water. Add to the pan and cover with the lid. Cook this way for 5 minutes. Remobve the lid, stir in the fresh coriander and serve hot.

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2 Comments Add yours

  1. What I like about your recipes is that they use ingredients that I often have at home. The celery soup was good and this one looks delicious but I won’t make it until the coriander’s growing in the garden.

    1. Ian Fischer says:

      Thank you. I generally try to use ingredients that are easy to come by or can be grown at home.

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