Mary Berry Cauliflower and Paneer Curry Recipe

Mary Berry’s Cauliflower and Paneer Curry is a rich, mildly spiced, and flavorful vegetarian curry that combines tender cauliflower and golden paneer cubes in a creamy tomato-based sauce. This dish is easy to make, packed with aromatic spices, and perfect for a hearty meal. Serve it with rice, naan, or chapati for a delicious and comforting dinner.

What is Mary Berry Cauliflower and Paneer Curry?

This vegetarian curry features roasted or pan-fried cauliflower florets and golden-fried paneer cubes, simmered in a fragrant tomato and coconut-based sauce. It’s a mild yet flavorful dish with a smooth and creamy texture, making it a great meat-free alternative for curry lovers.

Other Mary Berry Recipes

• Mary Berry Paneer Curry
• Mary Berry Bramble Mousse

Why You Should Try This Recipe

• Mild Yet Flavorful – Perfect for those who prefer a gentle spice level.
• Easy and Quick – Ready in under 40 minutes.
• Rich and Creamy – Thanks to the coconut milk and tomatoes.
• Vegetarian-Friendly – A great meat-free option.
• Pairs well with Rice or Naan – A complete meal on its own.

Ingredients Needed to Make Mary Berry Cauliflower and Paneer Curry

For the Curry:

• Cauliflower (1 small, cut into florets) – Provides a tender bite.
• Paneer (250g, cubed) – Adds a mild, creamy texture.
• Vegetable Oil (3 tbsp) – For frying.
• Onion (1 large, finely chopped) – Adds sweetness and depth.
• Garlic (2 cloves, minced) – Enhances the flavor.
• Ginger (1-inch piece, grated) – Brings warmth and spice.
• Chopped Tomatoes (400g, canned or fresh blended) – The base of the sauce.
• Tomato Purée (1 tbsp) – Intensifies the tomato flavor.
• Coconut Milk (200ml) – Makes the sauce rich and creamy.

Spices & Seasonings:

• Cumin Seeds (1 tsp) – Adds aroma and warmth.
• Ground Coriander (1 tsp) – Enhances the flavor.
• Turmeric Powder (½ tsp) – Gives the dish its golden color.
• Garam Masala (1 tsp) – A warming spice blend.
• Chili Powder (½ tsp, adjust to taste) – Adds mild heat.
• Salt & Black Pepper (to taste) – Enhances all flavors.
• Sugar (½ tsp, optional) – Balances acidity.

For Garnishing & Serving:

• Fresh Coriander (2 tbsp, chopped) – Adds freshness.
• Lemon Juice (1 tsp, optional) – Brightens the flavors.
• Cooked Basmati Rice or Naan Bread – For serving.

Equipment Needed

• Large frying pan or saucepan
• Wooden spoon
• Knife and cutting board
• Blender (if using fresh tomatoes)

Instructions to Make Mary Berry Cauliflower and Paneer Curry

Step 1: Roast or Fry the Cauliflower

• Heat 1 tbsp oil in a frying pan over medium heat.
• Add the cauliflower florets, sprinkle with a pinch of salt, and cook for 5-7 minutes, stirring occasionally, until slightly golden. Remove and set aside.

Step 2: Fry the Paneer

• In the same pan, add 1 tbsp oil and pan-fry the cubed paneer until golden brown on all sides.
• Remove from the pan and set aside.

Step 3: Cook the Aromatics

• Heat the remaining 1 tbsp oil in the pan over medium heat.
• Add the cumin seeds and toast for 30 seconds until fragrant.
• Stir in the chopped onions and cook until soft and golden (about 5 minutes).
• Add the garlic and ginger, and cook for another 1 minute.

Step 4: Make the Curry Sauce

• Stir in the turmeric, ground coriander, garam masala, and chili powder. Cook for 30 seconds to release the flavors.
• Add the tomato purée and chopped tomatoes, stirring well. Simmer for 10 minutes until thickened.
• Season with salt, pepper, and sugar (if using).

Step 5: Combine Everything

• Return the roasted cauliflower and fried paneer to the pan and mix well.
• Pour in the coconut milk, stirring gently.
• Simmer for 5-7 more minutes until everything is well combined.

Step 6: Serve and Enjoy

• Garnish with fresh coriander and a squeeze of lemon juice.
• Serve hot with steamed basmati rice or warm naan bread.

What Goes Well With Mary Berry Cauliflower and Paneer Curry

• Steamed Basmati Rice – A fluffy, aromatic pairing.
• Garlic Naan – Soft and flavorful bread.
• Cucumber Raita – A cooling yogurt-based dip.
• Mango Chutney – Adds a sweet contrast.
• Roasted Vegetables – A healthy side option.

Expert Tips for Making the Best Cauliflower and Paneer Curry

• Use Fresh Paneer – It has a softer texture and absorbs flavors better.
• Roast the Cauliflower for Extra Flavor – Helps bring out its natural sweetness.
• Simmer the Sauce for Richness – Allow the flavors to develop.
• Add Coconut Milk at the End – Prevents curdling.
• Customize the Spice Level – Adjust chili powder to your taste.

Easy Variations of Mary Berry Cauliflower and Paneer Curry

• Spicy Version – Add extra chili powder or fresh green chilies.
• Vegan Option – Replace paneer with tofu and use coconut cream instead of dairy.
• Nutty Version – Add blended cashews for extra creaminess.
• Leafy Green Addition – Stir in fresh spinach leaves at the end.
• Tomato-Free Version – Use coconut milk and cashew paste instead.

Best Practices to Store Mary Berry Cauliflower and Paneer Curry

• Refrigerate – Store in an airtight container for up to 3 days.
• Freeze – Freeze for up to 2 months.
• Reheat – Warm in a pan over low heat, adding a splash of water or milk to loosen the sauce.

Nutrition Value (per serving)

• Calories: 350
• Protein: 18g
• Carbohydrates: 25g
• Fat: 20g
• Fiber: 6g

FAQs

Can I make paneer curry without frying the paneer?

Yes! You can skip frying and add the paneer directly to the sauce for a softer texture.

How do I prevent the coconut milk from curdling?

Stir in the coconut milk over low heat, and do not let it boil.

Can I make this curry in advance?

Yes! The flavors improve after a few hours. Store in the fridge for up to 3 days.

What can I use instead of paneer?

Substitute tofu, halloumi, or chickpeas for a different twist.

Final Words

Mary Berry’s Cauliflower and Paneer Curry is a rich, mildly spiced, and comforting dish, perfect for a cozy homemade meal. With its creamy tomato and coconut-based sauce, this vegetarian curry is a fantastic option for both everyday dinners and special occasions. Serve it with rice or naan, and enjoy a flavorful, wholesome curry!

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