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Mary Berry Cauliflower and Paneer Curry Recipe

Mary Berry Cauliflower and Paneer Curry recipe
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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.

Ingredients

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 & Seasoning:

  • 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.

Instructions

Step 1: Roast or Fry the Cauliflower

  1. Heat 1 tbsp oil in a frying pan over medium heat.
  2. 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

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

Step 3: Cook the Aromatics

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

Step 4: Make the Curry Sauce

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

Step 5: Combine Everything

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

Step 6: Serve and Enjoy

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

Find it online: https://britishbakingrecipes.co.uk/mary-berry-cauliflower-and-paneer-curry-recipe/