This dish is a simple vegetarian dish which is prepared using the paneer, cauliflower, potatoes and peas which are optional but my kids say without them the curry is incomplete! It’s a very popular dish which is frequently cooked in my home.
My girls love Paneer. This version is a pure vegetarian version which does not use onions or garlic.
1 small cauliflower head broken into small florets.
2 med potatoes peeled and cut into 2 inch cubes.
1 block of Paneer cut into cubes.
1 tsp turmeric
1 tsp salt
4 tbsp. oil
In your pan when hot add your oil. When hot add the salt and turmeric. First sauté your potatoes and paneer till golden…remove with slotted spoon and set aside.
Next sauté the cauliflower, you want some browning on the florets on high for that Smokey charred aroma. This imparts a beautiful flavour into the finished dish.
Remove with slotted spoon and set aside.
Mix with 3 tbsp water spices below.
1 tsp cumin powder
1 tsp coriander powder
1 tsp chilli powder
2 tbsp Kashmiri basar powder 1 tsp kashmiri chilli powder
1 tsp turmeric
1 tsp salt
3 tbsp ghee and 3 tbsp oil mixed
2 bay leaves torn
2 dried chillies torn 2 tbsp yogurt
1 tsp sugar
2 fresh chillies slit
Using the same pan add the ghee/oil When this melts and heats add the cinnamon, cardamoms, bay leaf, torn dried chillies.
Let them infuse for a few seconds.
Now add your cumin seeds, spice paste and salt. Let it sizzle and wait till it takes on a little colour. Continue to cook till the oil splits.
Reduce your heat and add your spice paste mix. Be careful incase it spits. Keep a lid handy just in case.
Add salt and cook this till your spices split and you see craters of oil floating and splitting.
Reduce your heat and add the yogurt to the pan. Mix it in very well.
Continue to cook the spices till the ghee and oil splits and separates. You need to cook out the yogurt.
Keep adding splashes of water and cooking till oil splits eac time. Repeat this a few times. This stage is very important for spices to really cook out and release their oils.
Next add in your sautéed potatoes and paneer to your spices. Add 3 tbsp. water.
Cook this off until the oil is cratering and splitting stirring frequently.
Add your cauliflower florets, peas sugar, stirring well and gently.
Allow your veg and paneer to cook in the spices, adding splashes of water and continue cooking covered on med/low heat. Keep checking and just fold over so not to break veg.
Now add a tbsp of butter. I love the creamy richness from adding this! Let this melt in. Fold the veg gently.
When the veg is half cooked add 3 cups of hot water, slit fresh green chillies. Stir this in and gently cook covered till almost done.
Sprinkle with Bengali gharam masala and lastly a drizzle of desi ghee.
If you notice the sauce has dried up add a little boiled water. Do not stir…just swiggle your pan. The potatoes will absorb sauce after cooking process.
Serve with rice.
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