Photo by Vijay Krishnawat on Pexels
Paneer Tikka Masala with Roasted Cauliflower and Basmati Rice
Roasted cauliflower and paneer simmered in a tomato-onion spiced sauce with garlic, ginger and garam masala, finished with Greek yoghurt.
- 250 g paneer cheese
- 250 g cauliflower florets
- 150 g onion
- 400 g tinned tomatoes
- 100 ml Greek yoghurt
- 3 whole garlic cloves
- 15 g ginger
- 5 g garam masala
- 3 g ground cumin
- 3 g chilli powder
- 60 ml vegetable oil
- 150 g basmati rice
- 10 g fresh coriander
- 4 g sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Cut paneer into 3cm cubes. Toss cauliflower florets with 20ml oil, salt, and pepper. Roast for 20 minutes until golden and tender.
- Step 2
Cook basmati rice according to packet instructions (usually 15–18 minutes). Set aside.
- Step 3
Finely chop onion, garlic, and ginger. Heat 40ml oil in a large pan over medium heat. Add onion and cook for 5 minutes until softened.
- Step 4
Add garlic and ginger, cook for 1 minute. Add garam masala, cumin, and chilli powder, stir for 30 seconds until fragrant.
- Step 5
Add tinned tomatoes and simmer for 8 minutes, breaking down with a spoon. Stir in Greek yoghurt until smooth.
- Step 6
Add paneer cubes and roasted cauliflower to the curry. Simmer gently for 5 minutes. Season with salt to taste.
- Step 7
Serve curry over basmati rice, garnished with fresh coriander.
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