Crispy Paneer & Cauliflower Tikka Masala

1. Paneer Browning

In a large non-stick frying pan, heat 1 tablespoon of sunflower oil over medium heat. Add the paneer cubes and fry until golden and crisp on all sides. Using a slotted spoon, transfer the paneer to a plate and set aside.

2. Cauliflower Sauté

In the same pan, add the remaining tablespoon of oil if needed, and place the cauliflower florets. Sauté for about 10 minutes, or until they start to brown.

3. Onion Softening

To the pan, incorporate the sliced onions and cook with the cauliflower for an additional 5 minutes, until the onions are softened. If the mixture seems dry, add a bit more oil to prevent sticking.

4. Flavor Building

Add the crushed garlic and tikka masala paste to the pan, stirring well to coat the vegetables. Pour in the passata and 250ml of water, then season with salt as preferred. Bring to a simmer.

5. Simmering

Cover the pan and let the curry simmer for 18-20 minutes, or until the cauliflower is tender but still holds its shape.

6. Final Touches

Stir in the frozen peas and reserved crispy paneer, cooking for another 5 minutes until everything is heated through.

7. Garnishing

Mix in most of the chopped coriander, reserving some for garnish.