Fabulous Creamy Cauliflower Paneer Curry

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.



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

1/81/2 tsp asafetida.

½ tsp turmeric

1 tsp sugar

22 ½ tsp salt (according to your taste)

½ tsp garam masala

1/2 cup cream

2 tbs fresh coriander


  1. 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.
  2. 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.
  3. 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.
  4. To the sauce, add the cauliflower, salt, turmeric and sugar. Boil until the cauliflower is cooked.
  5. Add the cream, paneer and garam masala. Let it cook for a few more minutes until you get a creamy consistency.
  6. Switch off the heat and add the fresh coriander. The cauliflower paneer curry is ready to serve 😀