A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
225g pack paneer, cut into cubes
1 head of cauliflower, broken into small florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
2 onions, thickly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
2 garlic cloves, crushed
2 heaped tbsp tikka masala paste
500g carton passata
200g frozen peas
small pack coriander, roughly chopped
basmati rice or naan breads, to serve
raita or your favourite chutney, to serve
Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.