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North Indian vegetable & paneer curry recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Healthy, gluten-free, protein-packed one-pot curry.
Ingredients:
  • 9.20 gm macadamia oil
  • 200g paneer cheese, drained, cut into 2cm pieces
  • 1 large red onion, finely chopped
  • 20.00 ml finely grated fresh ginger
  • 2 garlic cloves, crushed
  • 1 long fresh green chilli, deseeded, finely chopped, plus extra sliced chilli, to serve
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 44.40 gm no-added-salt tomato paste
  • 4 large tomatoes, peeled, chopped
  • 150g frozen peas
  • 200g cauliflower, cut into small florets
  • Fresh coriander leaves, to serve
  • 400.00 gm steamed brown rice, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat half of the oil. Cook the paneer in batches for 1-2 minutes on each side until golden brown. Transfer to a plate.
  • Lower heat to medium. Pour in the rest of the oil and add onion. Sauté for 3-4 minutes until soft. Mix in ginger, garlic, chili, cumin, ground coriander, and turmeric. Stir and cook for another 3-4 minutes until fragrant. Incorporate tomato paste and cook for 1 minute. Pour in tomatoes and 250ml (1 cup) water. Bring to a boil, then adjust heat to medium-low. Cover and let simmer for 15 minutes.
  • 1. Add the cauliflower and simmer covered until tender, about 5 minutes. Introduce the peas and paneer and simmer for an additional 3-4 minutes until the peas are tender. Finish with a sprinkle of extra chili and coriander. Serve alongside brown rice.

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