It’s not a very summery dish but, given the weather this June Bank Holiday weekend, I was craving something spicy and comforting!


Ingredients

  • 250g of paneer, cubed
  • ¼ head of cauliflower, cut into florets
  • 2 cups of frozen peas, defrosted
  • 1 tin of whole plum tomatoes
  • 1 onion, roughly chopped
  • 5cm ginger, peeled & roughly chopped
  • 1 large garlic clove, chopped
  • 3 mild green chillies, chopped
  • 100g crème fraiche
  • 1 tsp turmeric
  • ½ tsp ground cumin
  • ½ tsp garam masala
  • ½ tsp red chilli powder

Serves 4

Directions

  1. Soak the paneer in hot salted water for 20 mins or so, while you prepare the rest of the curry.
  2. Blend the onion, ginger, garlic and chillies in a food processor to form a paste. Fry in a little ghee or oil until beginning to colour
  3. Add the cumin, chilli powder and turmeric. Fry for a minute or two before adding the tomatoes and caulfllower florets. Simmer gently until the cauliflower is almost cooked, but still has a bit of bite
  4. Drain the paneer and fry in a seperate pan until golden brown. Add to the rest of the curry along with the crème fraiche and peas. Season to taste
  5. Simmer for 5 minutes, and stir through the garam masala before serving