Ingredients

• 300 gms (0.67 lb) cauliflower florets
• 200 gms (0.44 lb) paneer, cubed
• 1 onion, finely chopped
• 200 mls (0.83 cup) tomato puree
• 2 tbsps ginger-garlic paste
• 1 tsp red chili powder
• 0.5 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp cumin seeds
• 2 tbsps oil
• to taste salt
• for garnish fresh coriander leaves, chopped

Instructions

1. Heat oil in a pan over medium heat until shimmering.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Stir in the ginger-garlic paste and cook for an additional 1-2 minutes.
5. Add tomato puree and cook until the oil separates from the mixture.
6. Mix in turmeric, red chili powder, coriander powder, and salt. Cook for 2-3 minutes.
7. Add cauliflower florets to the pan, mix well, and cover to cook for 10 minutes.
8. Add cubed paneer to the curry, gently stir, and cover again. Cook for another 5 minutes.
9. Sprinkle garam masala over the curry, mix carefully, and let it simmer for 2 minutes.
10. Garnish with fresh coriander leaves and serve hot.

Notes

• This curry is rich in flavor and can be served with naan or rice.
• Paneer can be substituted with tofu for a vegan version.