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Serves
US | Metric
Ingredients
  • 1 Cauliflower, florets quartered into chunks
  • 250 g Paneer Cheese, cut into 2cm cubes
  • 3 tbsps Ghee
  • Olive Oil, for frying
  • 1 tsp Cumin Seeds
  • 5 Cardamom Pods
  • 1 tsp Caraway Seeds
  • 1 tsp Fenugreek (optional)
  • 6 Curry Leaves
  • 1 tsp Turmeric
  • 1 tsp Ground Coriander
  • 2 tsps Garam Masala
  • 2 White Onions, finely diced
  • 5 Garlic cloves, peeled and crushed
  • 2 Birdseye Chillis, finely chopped
  • 1 tbsp Ginger Paste
  • 1 Can of Chickpeas, drained
  • 1 Tin of Tomatoes
  • 1 Can of Coconut Milk
  • 200 g Coconut Cream
  • 200 g Spinach
  • 1 tsp Salt
  • 1 Red Chilli, thinly sliced for garnish
  • Handful of Fresh Coriander, roughly chopped for garnish
Charred Cauliflower & Paneer Curry Charred Cauliflower & Paneer Curry

Charred Cauliflower & Paneer Curry

This is the perfect meat free meal! A delicious fragrant curry with Smokey charred cauliflower and creamy paneer cheese, it’s just so satisfying. Sure to please even the biggest of meat eaters!

Prep 15 minutes
Total 1 hour
  1. Begin by setting a skillet or wide frying pan with 1 tsp of oil on a high heat, when smoking add in the cauliflower florets and fry on all sides until they begin to take on dark char marks - you want them really nice and coloured. Take out and set aside for later.
  2. In the same pan, add in 2 more tablespoons of oil and turn the heat down to medium. Carefully place in the cubed paneer and fry gently, turning every 2mins so all sides begin to brown and turn a lovely golden colour. Take out and set aside too.
  3. In a heavy bottomed saucepan, add in the cumin seeds, fenugreek, curry leaves, cardamom pods and caraway seeds and set on a medium heat with no oil. Toast the spices until they start to smell lovely and fragrant - around 3mins.
  4. Add in the ghee and swirl around to melt it down into the toasted spices, then add in the onions. Fry for a good 10mins until they begin to soften and turn lovely and golden - you may need to turn the heat down and little so they cook slower but it’s worth it!
  5. Add in the crushed garlic, ginger paste and Birdseye chillis and continue to cook until the garlic smells fragrant.
  6. At this stage add in the turmeric and garam masala. Stir well, you should feel the mix start to become a little dry now. Try to fish out the cardamom pods at this stage! (Not totally necessary but it’s nice not getting a mouthful of them when eating!)
  7. Add in the tinned tomatoes, chickpeas, coconut milk and cream, stir well to combine and season with a little salt at this stage. Keep the heat on medium and the lid off and allow to blip away for 30mins. Then with the back of a spoon, crush some of the chickpeas against the side of the saucepan and stir well - this will help thicken the curry sauce.
  8. Add in the charred Cauliflower and stir well to ensure the lovely sauce is coated all of the nooks and crannies and cook for 10mins.
  9. Add in the fried paneer and spinach at the last minute, stir well - the spinach will begin to wilt and the paneer will simply heat through.
  10. Serve into shallow bowls, I recommend with steamed basmati rice. Finish with a garnish of chopped chilli and a scattering of coriander leaves. Enjoy!
Charred Cauliflower & Paneer Curry Charred Cauliflower & Paneer Curry

Charred Cauliflower & Paneer Curry

This is the perfect meat free meal! A delicious fragrant curry with Smokey charred cauliflower and creamy paneer cheese, it’s just so satisfying. Sure to please even the biggest of meat eaters!

favorite
print
like
Prep 15 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 Cauliflower, florets quartered into chunks
  • 250 g Paneer Cheese, cut into 2cm cubes
  • 3 tbsps Ghee
  • Olive Oil, for frying
  • 1 tsp Cumin Seeds
  • 5 Cardamom Pods
  • 1 tsp Caraway Seeds
  • 1 tsp Fenugreek (optional)
  • 6 Curry Leaves
  • 1 tsp Turmeric
  • 1 tsp Ground Coriander
  • 2 tsps Garam Masala
  • 2 White Onions, finely diced
  • 5 Garlic cloves, peeled and crushed
  • 2 Birdseye Chillis, finely chopped
  • 1 tbsp Ginger Paste
  • 1 Can of Chickpeas, drained
  • 1 Tin of Tomatoes
  • 1 Can of Coconut Milk
  • 200 g Coconut Cream
  • 200 g Spinach
  • 1 tsp Salt
  • 1 Red Chilli, thinly sliced for garnish
  • Handful of Fresh Coriander, roughly chopped for garnish

  1. Begin by setting a skillet or wide frying pan with 1 tsp of oil on a high heat, when smoking add in the cauliflower florets and fry on all sides until they begin to take on dark char marks - you want them really nice and coloured. Take out and set aside for later.
  2. In the same pan, add in 2 more tablespoons of oil and turn the heat down to medium. Carefully place in the cubed paneer and fry gently, turning every 2mins so all sides begin to brown and turn a lovely golden colour. Take out and set aside too.
  3. In a heavy bottomed saucepan, add in the cumin seeds, fenugreek, curry leaves, cardamom pods and caraway seeds and set on a medium heat with no oil. Toast the spices until they start to smell lovely and fragrant - around 3mins.
  4. Add in the ghee and swirl around to melt it down into the toasted spices, then add in the onions. Fry for a good 10mins until they begin to soften and turn lovely and golden - you may need to turn the heat down and little so they cook slower but it’s worth it!
  5. Add in the crushed garlic, ginger paste and Birdseye chillis and continue to cook until the garlic smells fragrant.
  6. At this stage add in the turmeric and garam masala. Stir well, you should feel the mix start to become a little dry now. Try to fish out the cardamom pods at this stage! (Not totally necessary but it’s nice not getting a mouthful of them when eating!)
  7. Add in the tinned tomatoes, chickpeas, coconut milk and cream, stir well to combine and season with a little salt at this stage. Keep the heat on medium and the lid off and allow to blip away for 30mins. Then with the back of a spoon, crush some of the chickpeas against the side of the saucepan and stir well - this will help thicken the curry sauce.
  8. Add in the charred Cauliflower and stir well to ensure the lovely sauce is coated all of the nooks and crannies and cook for 10mins.
  9. Add in the fried paneer and spinach at the last minute, stir well - the spinach will begin to wilt and the paneer will simply heat through.
  10. Serve into shallow bowls, I recommend with steamed basmati rice. Finish with a garnish of chopped chilli and a scattering of coriander leaves. Enjoy!