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Cauliflower, Paneer and Pea Curry:



4 person(s)

  • 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
  • 6
    55h 0min
    Preparation 10h 0min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
  • 9

Recipe's preparation

    Cauliflower, Paneer and Pea Curry:
  1. 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.

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