Paneer and cauliflower curry

1. 1

   Heat a heavy-bottomed saucepan over a medium heat and pour in a teaspoon of the oil. Add the cauliflower and sauté for 15-20 minutes, or until golden. Take your time and don’t stir too much or you will create steam, which will hinder the colouring. Drain on kitchen paper.

2. 2

   Add another teaspoon of oil to the pan and fry the paneer until browned. Drain on kitchen paper.

3. 3

   Pour another teaspoon of oil into the pan and add the onion, ginger and garlic. Reduce the heat to medium-low and fry, stirring from time to time, for 10-15 minutes, or until softened. Add the curry powder and turmeric and cook, stirring, for 1 minute.

4. 4

   Return the cauliflower to the pan and add 200ml/7floz water. Simmer for 2 minutes, or until tender. Add the paneer, then the spinach, and stir just until wilted.

5. 5

   Season with salt and serve with some dollops of yoghurt.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.