Paneer Cauliflower Curry

Paneer Cauliflower Curry is a wholesome dish combining soft paneer and tender cauliflower in a spiced tomato base, with a touch of coconut milk for creaminess. It’s mildly spiced, flavorful, and perfect for a comforting meal.

For a Serving Size of Two:

Ingredients:

• 200 grams paneer, cubed
• 1 small cauliflower (about 150 grams), cut into florets
• 1 medium onion (about 100 grams), finely chopped
• 1 medium tomato (about 100 grams), chopped
• 1 tablespoon ginger-garlic paste
• 1/2 cup coconut milk (optional, for a creamy texture)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 tablespoon oil
• Salt to taste
• Fresh coriander leaves for garnish

Procedure:

• Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
• Add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook until the raw smell disappears.
• Add chopped tomatoes and cook until softened, then add turmeric powder, red chili powder, coriander powder, and salt. Stir well.
• Add cauliflower florets, mix, and cook covered for 5-7 minutes until they start to soften.
• Add paneer cubes and coconut milk (if using), stir, and let the curry simmer on low heat for another 5-7 minutes, allowing the flavors to meld.
• Sprinkle garam masala, mix well, and cook for 1-2 minutes.
• Garnish with fresh coriander leaves and serve hot with rice or flatbread.

Nutritional Benefits:

• Protein: 7 g
• Carbohydrates: 32.3 g
• Fat: 5.8 g