We eat this dish at least once a week – discovering Indian cheese has really upped by tolerance for veggie curries! It’s an excellent way to sneak a whole heap of vegetables down your gullet without feeling like you’re chewing on tree trunks and can be easily toned down with yoghurt or by omitting some of the chilli, if you’re not that way inclined.
Just cooking for one or two? It makes great leftovers!
2 tbsp nut oil
1 onion, sliced
1 red chilli, chopped finely (optional)
4 cloves garlic, halved
1 red pepper, cut into small chunks
1/1 tsp salt
1/2 tsp pepper
1 tbsp turmeric
1 tbsp smoked paprika
1/2 tbsp chilli powder
1.2 tbsp coriander powder
1 tbsp lemon juice
4-5 large tomatoes, quartered
Pinch of sugar
1/2 pint stock (vegetable or chicken)
1 tin peas
1 whole cauliflower, florets removed and cut into quarters
1 packed Paneer cheese
Fry the onion in nut oil for 5-10 minutes. Keep the heat low-medium and don’t let them brown. Add the garlic, chilli (if you like your curry hot!) and red pepper for 5 more minutes.
Then, add the salt, pepper, turmeric, paprika, chilli powder, coriander and lemon juice. Stir occasionally, letting the flavour permeate the veggies.
When it’s really fragrant – a few minutes should do it – tip into a blender along with the tomatoes and sugar. Keep your pan on a low heat.
Blitz for 30 seconds. The sauce should be a little bit lumpy.
Tip the sauce back into your pan and turn the temperature up to high. When the sauce is bubbling, bring it back down to medium and tip in the cauliflower and stock. Simmer for 30 minutes.
Meanwhile, in a separate pan, ‘seal’ the paneer cubes for 2 minutes in a little oil, salt, pepper and if you fancy more punch, a bit of paprika.
When the sauce is ready, add the peas and paneer, cook for 5 minutes longer and then serve.