Cauliflower, pea and paneer balti

ingredients

• Cauliflower, pea and paneer balti

  • 1 tablespoon sesame seeds
  • 2 tablespoon vegetable oil
  • 6 dried curry leaves
  • 1/4 teaspoon black mustard seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon hot chilli powder
  • 1 teaspoon ground cumin
  • 2 clove garlic, crushed
  • 400 gram can diced tomatoes
  • 1 kilogram cauliflower, trimmed, cut into florets
  • 1/2 cup (125ml) water
  • 1 cup (120g) frozen peas
  • 400 gram paneer cheese, cut into 2cm cubes
  • 1/4 cup coarsely chopped fresh coriander

method

• Cauliflower, pea and paneer balti

  • 1

    Heat wok; roast sesame seeds until browned lightly. Remove from wok.

  • 2

    Heat oil in wok; stir-fry leaves and mustard seeds until seeds pop.

  • 3

    Add ground coriander, chilli, cumin and garlic to wok; stir-fry until fragrant. Add undrained tomatoes; simmer, stirring, about 2 minutes or until mixture thickens slightly.

  • 4

    Add cauliflower and the water; stir-fry until cauliflower is almost tender. Add peas, cheese and chopped coriander; stir-fry until hot. Remove from heat; sprinkle with sesame seeds.

notes

You will find it cryovac-packed in some supermarkets or loose, in brine, in Indian food shops. For this recipe, since the cheese is stir-fried, haloumi makes a good substitute if paneer is not available.