Name: Cauliflower, pea and paneer balti
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

Cauliflower, pea and paneer balti

Taking the name from Baltistan, a mountainous region in northern Pakistan, balti curries often include paneer.

Ingredients

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

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.

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.
Note

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Ingredients

Method

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