Cauliflower and paneer curry

Being a vegetarian, I ought to post more vegetarian recipes than I already am. So here it is, a quick vegetarian curry. I used the veggies available in my fridge for this. You can swap with any vegetable or add pulses like chickpeas. This isn’t a traditional Indian curry recipe, but it has all the flavours of a curry and  more. I used all the aromatic Indian spices- turmeric powder, red chilli powder, coriander powder, garam masala- for flavouring. In a regular curry the spices add the flavour and you add water to make a gravy. In this recipe, I used vegetable stock to make the gravy. It adds a lovely flavour to the curry.

Ingredients

180gms cauliflower florets

200gms paneer/ Indian cottage cheese

80gm garden peas

100gms or 3/4th of a medium onion, chopped

5gms ginger, finely minced

14gms or 4 cloves garlic, finely minced

7gms or 4 no.s green chilli, slit vertically

112gms or 1 medium tomatoes, chopped

1 vegetable stock cube

1/4 tsp turmeric powder

3/4 tsp red chilli powder

3/4 tsp coriander powder

3/4 tsp cumin powder

3/4 tsp cayenne pepper

2 tsp coconut oil

salt, to taste

Coriander leaves, chopped

Method

1. Heat oil in a heavy bottom pan. Add 2 tsp coconut oil, to this add freshly ginger, garlic and green chillies. Saute for less than a minute, and then add the onions. Sweat the onion in medium heat until translucent.

2. Add finely chopped tomatoes and spices. Continue cooking until the oil appears. To this add the cauliflower, paneer, 3/4 cup water and stock cube. Cover and cook until the cauliflower is cooked. Add the garden peas and coriander leaves.

3. Check seasoning and remove from heat. Serve hot with chappatis.