Cauliflower, paneer & pea curry

Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare
PREP 10 mins
COOK 45 mins


  • calories 321
  • carbs 21
  • saturated fat 4
  • sugar 15
  • protein 23
  • fat 14
  • fibre 9
  • salt 0.4


2 tbsp sunflower oil
225g pack paneer, cut into cubes
1 head of cauliflower, broken into small florets
2 onions, thickly sliced
2 garlic cloves, crushed
2 heaped tbsp tikka masala paste
500g carton passata
200g frozen peas
small pack coriander, roughly chopped
basmati rice or naan breads, to serve
raita or your favourite chutney, to serve


  1. Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
  2. Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.