An exotic side dish with striking appearance and exiting taste this Cauliflower Paneer masala is served as side dish for Chapathis, Rotis, Naan and Plain rice...
- Pre time: 15 mins
- Cooking time: 20 mins
- Serves: 6
Ingredients for making Cauliflower Paneer Masala:
- A small size Cauli flower 1
- Paneer cubes 10
- Sliced Onions 1 cup
- Cumin seeds 1 tea spoon
- Cloves, cinnamon stick few for seasoning
- Coriander seed powder 2 tea spoons
- Cumin seed powder 1/2 tea spoon
- Garlic ginger paste 2 tea spoons
- Fresh curd 1 cup
- Salt to taste
- Kasuri Methi 2 tea spoons
- Oil and Butter 2 tb spoon each
- Tomatoes 4
- Cashews 6 to 8
- Red chillies 5
Soak red chillies in warm water for 30 minutes.
Then grind red chillies and cashews to a coarse powder.
Add tomato pieces to them and grind to smooth paste.
How to make Cauliflower Paneer Masala?
Boil water in a wide pan and once it boils well, put the cauliflower in it for 5 minutes and boil.
Once the cauliflower gets cooled down, cut in to small florets.
Shallow fry these florets in a non stick pan with 2 table spoons of oil and some salt to golden brown and keep aside.
Heat a pan with butter and a table spoon of oil.
Do the seasoning with cumin seeds, clove and cinnamon.
Once they splutter fry the onions to golden brown with salt. Then add the garlic ginger paste and fry for a minute.
Pour in the tomato pulp and fry for two minutes.
Add all the powders and fry till the oil separated.
Add 2 cups of water and boil till the gravy thickens.
Add kasuri methi and switch off the stove.