Paneer, pea and cauliflower curry
Prep time: 20 mins
Recipe: Martin Poole
This veggie curry is packed with flavour and comes in at under 400 calories per serving. Serve with flatbread or naan for dipping
Prep time: 20 mins
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Nutritional information (per serving)
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cookingSee more of Tamsin Burnett-Hall’s recipes
- 2 x 225g packs paneer
- 1½ tbsp medium curry powder
- 2 tbsp vegetable oil
- 1 tsp nigella seeds (or cumin seeds), plus a pinch
- 1 large onion, finely sliced
- ½ cauliflower (about 450g), cut into small florets
- 450g cherry tomatoes, halved
- 150g frozen peas
- 4 tbsp natural yogurt
Step by step
- Cut the paneer into 1-1.5cm cubes and toss with 1 tablespoon of curry powder and some seasoning. Heat 1 tablespoon of oil in a frying pan and fry the paneer in 2 batches over a high heat until crisp and golden. Remove to a plate.
- Add the rest of the oil to the pan and add the nigella seeds and onion plus a pinch of salt. Cook over a medium heat until golden brown and starting to soften, 5-6 minutes. Stir in the rest of the curry powder and the cauliflower florets and toss to coat well.
- Mix in the tomatoes, about 75ml water and seasoning. Bring to a simmer, cover and cook for 5-7 minutes until the tomatoes have softened and the cauliflower is almost tender.
Add the peas and paneer and cook for 2-3 minutes, stirring once or twice. Serve drizzled with yogurt, sprinkled with extra nigella seeds, with flatbread or naan for dipping.TipSlim it down
Use just 1 pack of paneer, then add a whole cauli rather than half, for more bulk.