Phool Gobhi Paneer (Cauliflower Paneer)

This relatively dry curry is easy to make and offers a pleasing contrast of textures. It is especially good served over rice with a bit of pigeon pea broth on the side (or just poured over top). I also cooked up a simple corn curry to accompany it which made for a very nice vegetarian dinner.

Phool Gobhi Paneer

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. canola (or other neutral) oil
• 1 onion, chopped
• 1 small or 1/2 a large cauliflower, cut into florets
• 1/4 tsp. ground turmeric
• 1/2 c. water
• 1 c. chopped fresh cilantro
• 2-4 fresh green Thai, serrano, or finger chilies, minced
• 225g paneer, cubed and fried¹
• 1 large tomato, chopped
• 1 tsp. coarse sea salt
• 1/2 tsp. Punjabi garam masala

Directions

1. Heat the oil over medium-high heat.
2. Add the onion and stir-fry for 2-3 minutes.
3. Add the cauliflower and turmeric and stir-fry for 1-2 minutes.
4. Add the water, cilantro, and chilies and bring to a boil.
5. Reduce heat to medium-low, cover, and cook for ~10 minutes.
6. Add the paneer, tomato, salt, and garam masala, cover, and cook for another 5 minutes.
7. Serve with rice, flatbread, and/or dal of your choice.

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Variations

Vegan Version

Ingredients

• 2 Tbsp. canola (or other neutral) oil
• 1 onion, chopped
• 1 small or 1/2 a large cauliflower, cut into florets
• 1/4 tsp. ground turmeric
• 1/2 c. water
• 1 c. chopped fresh cilantro
• 2-4 fresh green Thai, serrano, or finger chilies, minced
• 225g extra-firm tofu, cubed and fried or extra delicious tofu
• 1 large tomato, chopped
• 1 tsp. coarse sea salt
• 1/2 tsp. Punjabi garam masala

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¹ The Indian grocery near me sells bags of cubed fried paneer in the frozen food section. I often like to keep a package on hand as it makes curries like this super quick and easy. ^Back