- 2 tbsp Orient Asian Indonesian Curry Paste
- 2 tbsp sunflower oil
- 225g pack paneer, diced
- 1 head of cauliflower cut into small florets
- 2 onions thickly sliced
- 2 garlic cloves, crushed
- 500g carton passata
- 200g frozen peas
- small pack coriander, roughly diced
55h 0minPreparation 10h 0minBaking/Cooking
Recipe is created for
Heat oil in an enormous non-stick griddle, include the paneer and fry delicately until crisp. Remove with a slotted spoon and keep it aside. Include the rest of the oil , Indonesian curry paste, and the cauliflower to the dish, and cook for 10 mins until seared. Include the onions, and somewhat more oil if necessary, and cook for a further 5 mins until mollified. Mix in the garlic and, at that point pour in the passata and 250ml water, and season. Bring to a boil, at that point cover and cook for 18-20 mins or until the cauliflower is simply delicate.
Include the frozen peas and fresh paneer to the dish and cook for a further 5 mins. Mix through most of the coriander and garnish with the rest. Present with basmati rice or naan bread, raita or your preferred chutney.
Cauliflower, Paneer and Pea Curry:
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