Cauliflower, paneer & pea curry

• sunflower oil↗2 tbsp tbsp
• paneer225g pack

  cut into cubes

• cauliflower↗1 head of

  broken into small florets

• onions↗2

  thickly sliced

• garlic cloves↗2

  crushed

• tikka masala paste↗2 heaped tbsp

  2 heaped tbsp

• passata↗500g carton

  500g carton

• frozen peas↗200g
• coriandersmall pack

  roughly chopped

• basmati rice↗

  or naan breads, to serve

• raita

  or your favourite chutney, to serve

Step-by-step instructions

1. 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. 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.