Cauliflower and paneer tikka masala
Charred paneer and cauliflower in a creamy, gently spiced tomato sauce, without a grain of rice needed.
- Time45 min
- LevelMedium
- Costabout £1.55 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Mix the yoghurt with half the garam masala and the turmeric. Coat the paneer and cauliflower and leave for 10 minutes.
10 min - 2
Heat the oven to 220°C (200°C fan). Spread on a lined tray and roast for 20 minutes, turning once, until charred at the edges.
20 min - 3
Meanwhile, heat the oil and soften the onion for 8 minutes. Add the garlic, ginger, cumin, paprika and the rest of the garam masala for 1 minute.
8 min - 4
Add the tomatoes and simmer for 10 minutes. Blend if you like it smooth.
10 min - 5
Stir in the cream and the roasted paneer and cauliflower. Warm through for 3 minutes.
3 min - 6
Season and finish with coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.