Dry Cauliflower and Paneer Curry
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recipe by Chloe Harris www.chloefoodie.com
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- Total Time
- 35mins
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- Serves
- 4
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- Calories
- 499
We love this Dry curry, full of flavour and perfect for batch cooking and storing in the freezer or fridge for later yums. Serve it with cooked rice, yogurt and lemon for the perfect combination
recipe updated 26 Oct 2021
Ingredients
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- Garlic clove
- 4
-
- Ginger
- 1 tablespoon
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- Paneer
- 200 g
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- Red onion
- 2
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- Baby potato
- 200 g
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- Cauliflower
- 300 g
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- Cherry tomatoes
- 200 g
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- Lemon
- as needed
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- Coriander
- as needed
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- Garam masala
- 2 teaspoons
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- Ground cumin
- 2 teaspoons
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- Ground coriander
- 1 teaspoon
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- Salt
- ½ teaspoon
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- Chilli powder
- ½ teaspoon
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- Olive oil
- 100 ml
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- Greek yogurt
- as needed
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- Cooked rice
- as needed
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- Spinach
- 2 handfuls
Tools
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Panasonic 4-in-1 Microwave Oven
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Medium bowl
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Enamel tray
Step preview
- In a bowl add the oil, garlic, ginger, spices and salt
- Mix to combine and set to the side
- Add the onion wedges, paneer, baby potato and small cauliflower florets to the enamel tray
- Add the spices and oil mix to the enamel tray and mix well to get everything coated
- Place the enamel tray onto the wire rack
- Cook on Combo 1 for 20 mins
- Add the sliced cherry tomatoes to the enamel tray
- Cook on Combo 1 for a further 10 mins
- Add the spinach to the enamel tray and mix everything together to wilt the spinach
- Serve a generous portion of the dry curry with some cooked rice, a spoon full of yogurt, a lemon wedge and some optional cilantro