Loving creamy curries? Then you will love this creamy edition of cauliflower paneer curry. The cauliflower fried in ghee gives an amazing flavorful taste mixed with exotic Indian spices for a wonderful, wonderful paneer curry. The cream in this curry gives the right consistency and makes the cauliflower paneer curry soft and mild in taste.
While cooking and staying in India I used to cook paneer curry every day in the ashram. There were many types of paneer curry recipes there with different types of masala and different types of vegetables. Paneer curries were always my favorite thing to cook, because I really love to cook opulent dishes although I am not able to eat opulent on a daily basis.
I made my own edition of a creamy cauliflower paneer curry recipe we used to cook there. But I made it healthier (So that I can eat it and enjoy it more). In the original recipe the cauliflower is deep-fried. Instead of deep-frying I am pan frying the cauliflower in ghee. This is the secret of this recipe. When the cauliflower is nicely fried it gives an amazing rich taste and takes your cauliflower paneer curry to the next level. It is important to fry them nicely and browned them a little for an optimum taste.
Reasons for Loving Paneer Curry Recipe
- It is extremely delicious!
- It is very easy to make!
- Perfect together with hot basmati rice and roti!
- It is mild and creamy!
- It’s vegetarian!
Here’s How You Make Cauliflower Paneer Curry
First of all the cauliflower has to be fried nicely in ghee. It usually takes around 10 to 15 minutes to fry them in the pan. The cauliflower should be browned with brown spots here and there and half-cooked. Frying the cauliflower nicely is as I mentioned before is the secret of this recipe.
The next step is how you choose to fry your paneer. In this recipe you can choose how you want you them. The paneer can be pan-fried, deep-fried or you can skip frying them by just cubing them and adding them to the curry. The fried paneer gives an extra flavor to the paneer curry, which is always highly delicious. In this paneer curry recipe however I chose to skip frying them to get a more healthy paneer curry.
The next step is the tomato sauce. This time I chose to use freshly grinded tomatoes. But they can be replaced by canned tomatos if you like. Fry the cumin in ghee and let it sizzle a few seconds before adding fenugreek, green chili, ginger and asafetida. Fry it for a few seconds and add the tomatoes.
Cook the tomatoes for about 10 to 15 minutes until you see oil appearing at around the edges of the pan. Then add the half-fried cauliflower together with salt, turmeric and sugar and cook until the cauliflower is cooked. Then add the cream, garam masala and paneer, fried or not fried according to your choice. Cook the curry for a few more minutes. Garnish with fresh coriander and it’s ready to serve. It’s as easy as that.
Make the Cauliflower Paneer Curry Your Style
What I really love about this paneer curry recipe is that it is versatile. With a few changes you can make this cauliflower paneer curry into your own personalized edition. Make it your own by:
- Adding some few boiled chickpeas.
- Replacing fresh coriander with dry methi leaves or spinach.
- Adding frozen green peas.
- Replacing the cream with sour cream.
- Adding more chilli.
Whatever you choose to change please make sure that you boil the extra additions with the sauce.
I hope you enjoy this cauliflower paneer curry as much as I do. Please let me know how it went making it. Loving healthy paneer dishes? Then you will love my Amazing Healthy Lettuce Wraps with Paneer.
Fabulous Creamy Cauliflower Paneer Curry
Loving creamy curries? Then you will love this edition of cauliflower paneer curry! It is wonderfully tasty and creamy and mild in taste. Perfect together with hot basmati rice and roti.
- Prep Time: 5
- Cook Time: 25
- Total Time: 30
- Yield: For 2 persons 1x
- Category: Dinner
- Cuisine: Indian
1 cauliflower, cut into small florets
250 gram paneer, cubed
4 tbs ghee
5 tomatoes, pureed
1 tsp cumin
1 tbs ginger
1 big green chili
1 tsp chili powder (optional, if you want it hot)
½ tsp fenugreek
1/8–1/2 tsp asafetida.
½ tsp turmeric
1 tsp sugar
2–2 ½ tsp salt (according to your taste)
½ tsp garam masala
1/2 cup cream
2 tbs fresh coriander
- Heat 2 tbs ghee in a non-stick frying pan, add the cauliflower and fry for 10-15 minutes until browned and half-cooked. Remove and set aside.
- In the same pan heat up the remaining ghee and add the cumin, let it sizzle a few seconds and then add the fenugreek seeds, green chili, ginger and asafetida. Fry until the green chili and ginger is cooked.
- Add the grinded tomatoes and let the sauce cook for 10 to 15 minutes on medium flame. The tomatoes are cooked when you see oil on the edges of the pan.
- To the sauce, add the cauliflower, salt, turmeric and sugar. Boil until the cauliflower is cooked.
- Add the cream, paneer and garam masala. Let it cook for a few more minutes until you get a creamy consistency.
- Switch off the heat and add the fresh coriander. The cauliflower paneer curry is ready to serve 😀