Cauliflower Paneer Curry – Gobi Paneer Curry

This is a one pot Cauliflower Paneer Curry with coconut milk. No grinding of masalas. No making pastes. A quick curry for those busy weekdays. It tastes great with rice or chapati. There are very few ingredients in this recipe and the curry is very mild and aromatic. Here is how to do cauliflower paneer curry.

Heat coconut oil in a pan and add in very finely minced ginger and curry leaves. Fry for a minute. Add in the finely chopped onion. Fry till the onions are soft. No need to brown the onions.

Add in the finely chopped tomatoes. Add in the chopped green chilli. If you want a spicy curry, add more green chillies. Its totally up to you as to how spicy you want the curry. Adjust the quantity of the chillies accordingly. Add in a teaspoon of turmeric and a teaspoon of chilli powder. Add in the salt. Fry until the tomatoes are dry.

Add in the cauliflower. Add in 1 cup of water. Let it simmer for 10 minutes in medium flame.

Once the cauliflower is cooked to fork tender, add in the paneer. Reduce the flame to low. Add in the coconut milk. I used store bought canned coconut milk today. Let it simmer for a couple of minutes. Switch off the flame and garnish the cauliflower paneer curry with coriander leaves.

Gobi Paneer Masala - Cauliflower Paneer Curry

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Gobi paneer masala. This is a one pot curry with veggies and coconut milk. No grinding of masalas. No making pastes. A quick curry for those busy weekdays.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: South Indian

Serves: 3 persons

Ingredients

• 1 tablespoon coconut oil
• 2 inch piece ginger, finely minced
• 2 sprigs curry leaves
• 2 onions, finely chopped
• 3 green chillies, chopped
• 2 tomatoes, finely chopped
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 500 grams cauliflower, diced
• 200 grams paneer, cubed
• 150 ml canned coconut milk
• 3 sprigs coriander leaves, chopped fine.

Instructions

1. Heat coconut oil in a pan and add in very finely minced ginger and curry leaves. Fry for a minute. Add in the finely chopped onion. Fry till the onions are soft. No need to brown the onions.
2. dd in the finely chopped tomatoes. Add in the chopped green chilli. Add in a teaspoon of turmeric and a teaspoon of chilli powder. Add in the salt. Fry until the tomatoes are dry.
3. Add in the cauliflower. Add in 1 cup of water. Let it simmer for 10 minutes in medium flame.
4. Once the cauliflower is cooked to fork tender, add in the paneer. Reduce the flame to low. Add in the coconut milk. Let it simmer for a couple of minutes. Switch off the flame and garnish cauliflower paneer curry with coriander leaves.

3.5.3208

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