Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare
Prep:10 mins
Serves 4
2 tbsp sunflower oil225g pack paneer, cut into cubes1 head of cauliflower broken into small florets2 onions, thickly sliced2 garlic cloves, crushed2 heaped tbsp tikka masala paste500g carton passata200g frozen peassmall pack coriander, roughly choppedbasmati rice or naan breads, to serveraita or your favourite chutney, to serve
STEP 1Heat 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.STEP 2Add 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.
