Recipe Cauliflower Paneer & Pea Curry

Cauliflower Paneer & Pea Curry

• 2 tablespoons sunflower oil
• 225g paneer cut and cubes
• 1 head cauliflower, divide by flowers
• 2 onions, cut into thick slices
• 2 cloves garlic, crushed
• 2 tablespoons heaping paste Tikka Masala
• 500g cardboard mashed
• 200g frozen peas
• Paquetito chopped cilantro, chopped
• Basmati rice or naan bread, to serve
• Yogurt sauce or your favorite hot sauce, to serve

We heat 1 tablespoon oil in a large nonstick pan, add the paneer and saute until very crisp. Then remove with a slotted spoon and set aside.

Add the remaining oil in addition to the cauliflower to the pan and cook for 10 minutes until golden. Add the onion, and a little more oil if needed temple, cook for 5 minutes until they are soft consistency. Then add the garlic and curry paste, then pour in the puree and 250 ml of water, and season. Bring to simmer, cover and cook for about 18 to 20 minutes or until cauliflower is just tender.

To complete the preparation add frozen peas and crispy paneer to the pan and cook for 5 minutes. Move during 5 minutes until this well coriander mixing with the other ingredients. To Serve with basmati rice or naan bread, raita or your favorite hot sauce.

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