Cauliflower Paneer Curry Recipe

Recipe for Healthy, easy Gluten-free Cauliflower Paneer Curry Recipe / gravy made with coconut milk. A very bachelor friendly recipe and perfect for the busy weeknight dinners. Serve with roti or chapati. Try this Cauliflower Paneer Curry Recipe.

This is a one pot Cauliflower Paneer Curry with coconut milk. No grinding of masalas. No making pastes. A quick curry for those busy weekdays. It tastes great with rice or chapati. There are very few ingredients in this recipe and the curry is very mild and aromatic. Here is how to do cauliflower paneer curry.

Here is the video of how to make Cauliflower Paneer Curry Recipe

Click the link below to find the recipes on the site that uses the main ingredient as Cauliflower and Paneer. Cauliflower Recipes Paneer Recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this Cauliflower Paneer Curry Recipe. Click the link to buy them online. Triply Stainless Steel Fry pan with lid Measuring cups Stainless Steel Measuring Spoons Set Glass Mixing Bowls Santoku Knife Cutting Board Here is how to make Cauliflower Paneer Curry with coconut milk Heat coconut oil in a pan and add in very finely minced ginger and curry leaves. Fry for a minute. Add in the finely chopped onion. Fry till the onions are soft. No need to brown the onions. Note: I really like to use coconut oil for making this Cauliflower Paneer Curry as coconut oil is very flavorful. If you do not have coconut oil, use any vegetable oil for this recipe.

Add in the finely chopped tomatoes. Add in the finely chopped green chilli. If you want a spicy curry, add more green chillies. Its totally up to you as to how spicy you want the curry. Adjust the quantity of the chillies accordingly. Add in a teaspoon of turmeric and a teaspoon of chilli powder. Add in the salt. Fry until the tomatoes are soft and juicy.

Add in the cauliflower. I like to keep the size of the florets small for this Cauliflower Paneer Curry. Add in 1 cup of water. Let it simmer for 10 minutes in medium flame.

Once the cauliflower is cooked to fork tender, add in the diced paneer. Reduce the flame to low. Add in the coconut milk. I used store bought canned coconut milk today. Let it simmer for a couple of minutes. Switch off the flame and garnish the cauliflower paneer curry with coriander leaves. Note: If you want to make this curry as vegan, skip the paneer and add in diced tofu.

Main Ingredients for making Cauliflower Paneer curry with coconut milk

• 1 tablespoon coconut oil
• 2 inch piece ginger, finely minced
• 2 sprigs curry leaves
• 2 onions, finely chopped
• 3 green chillies, chopped
• 2 tomatoes, finely chopped
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 500 grams cauliflower, diced
• 200 grams paneer, cubed
• 150 ml canned coconut milk
• 3 sprigs coriander leaves, chopped fine.

Here is how to make Cauliflower Paneer curry with coconut milk

1. Heat coconut oil in a pan and add in very finely minced ginger and curry leaves. Fry for a minute. Add in the finely chopped onion. Fry till the onions are soft. No need to brown the onions.
2. dd in the finely chopped tomatoes. Add in the chopped green chilli. Add in a teaspoon of turmeric and a teaspoon of chilli powder. Add in the salt. Fry until the tomatoes are dry.
3. Add in the cauliflower. Add in 1 cup of water. Let it simmer for 10 minutes in medium flame.
4. Once the cauliflower is cooked to fork tender, add in the paneer. Reduce the flame to low. Add in the coconut milk. Let it simmer for a couple of minutes. Switch off the flame and garnish cauliflower paneer curry with coriander leaves.

Notes

I really like to use coconut oil for making this Cauliflower Paneer Curry as coconut oil is very flavorful. If you do not have coconut oil, use any vegetable oil for this recipe.

If you want to make this Cauliflower Paneer curry with coconut milk as vegan, skip the paneer and add in diced tofu.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: South Indian

Main Ingredients for making Cauliflower Paneer curry with coconut milk

• 1 tablespoon coconut oil
• 2 inch piece ginger, finely minced
• 2 sprigs curry leaves
• 2 onions, finely chopped
• 3 green chillies, chopped
• 2 tomatoes, finely chopped
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 500 grams cauliflower, diced
• 200 grams paneer, cubed
• 150 ml canned coconut milk
• 3 sprigs coriander leaves, chopped fine.

Here is how to make Cauliflower Paneer curry with coconut milk

1. Heat coconut oil in a pan and add in very finely minced ginger and curry leaves. Fry for a minute. Add in the finely chopped onion. Fry till the onions are soft. No need to brown the onions.
2. dd in the finely chopped tomatoes. Add in the chopped green chilli. Add in a teaspoon of turmeric and a teaspoon of chilli powder. Add in the salt. Fry until the tomatoes are dry.
3. Add in the cauliflower. Add in 1 cup of water. Let it simmer for 10 minutes in medium flame.
4. Once the cauliflower is cooked to fork tender, add in the paneer. Reduce the flame to low. Add in the coconut milk. Let it simmer for a couple of minutes. Switch off the flame and garnish cauliflower paneer curry with coriander leaves.

Notes

I really like to use coconut oil for making this Cauliflower Paneer Curry as coconut oil is very flavorful. If you do not have coconut oil, use any vegetable oil for this recipe.

If you want to make this Cauliflower Paneer curry with coconut milk as vegan, skip the paneer and add in diced tofu.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/cauliflower-paneer-curry-gobi-paneer-curry/

This is Renuka Aunts recipe for Senai kilangu Masala – Elephant Foot Yam Masala. I have some fond memories with her. She was 16 when she got married. Young. Too young! Her father ran a bus company that ran buses from Coimbatore to Mettupalayam. She was fondly called as the bus company Renu! We have had some of the most memorable moments. Me, Shruti and her, riding in her Premier Padmini 118 to Richie Rich at-least once a month for their superb sundaes. I loved their nut sundae. We would shop for the whole day around town till knees hurt. We would wind up for dinner at Annapoorna and I would gobble my ghee roast in no time. These are vivid memories that will stay forever with me. This Senai kilangu Masala is her moms recipe. This recipe has been passed on for generations. The interesting thing about this masala is that there is no onion or tomato in this recipe. The subtle flavor of the spices and coconut makes it very delicious. Here is Kongunad style Senai kilangu Masala – Elephant Foot Yam Masala.

There are 3 steps in this recipe for Senai kilangu masala # Senai kilangu prep # Masala prep # Tempering and finishing Senai kilangu masala NOTE: Be generous with oil at every step! First, lets do the senai kilangu prep Clean, scrape, peel and wash the senai kilangu. Wash them several times to get rid of all the dirt and sand. Cut the senai kilangu into little fingers like we do for finger chips. Set aside. (Apply oil in your hands to avoid itching while cutting yam).

Heat a pan with a liter of water and add in the cut senai kilangu. Add in the turmeric and salt. Let it boil for 5-7 minutes until the senai kilangu is 3/4th done. Remove from heat and drain. Discard the drained water. Heat a pan with couple of tablespoon of oil and fry the senai kilangu for 10 minutes on medium flame. It should start to get brown on the edges. Remove from heat and set aside.

Now we will do the masala Heat couple of tablespoon of oil in the pan until hot. Add in the cinnamon, cloves, garlic, ginger, dried red chillies, fennel seeds (sombu) and the curry leaves. Fry for a few seconds until fragrant. Add in the fresh shredded coconut, poppy seeds (khus khus), coriander powder and the salt. Fry for a couple of minutes. Remove from heat. Let it cool a bit. Transfer the mixture to a mixie/blender and add a cup of water. Grind to a very very smooth fine paste. Set aside.

Now the tempering and finishing of Senai kilangu masala Heat couple of tablespoon of oil in the pan until hot. Add in the mustard seeds, split urad dal and curry leaves. Let the mustard seeds splutter. Add in the ground masala and the fried Senai kilangu. Keep the flame on medium low and fry till the masala is well absorbed by the Senai kilangu.

Switch off the flame and serve Senai kilangu masala hot with rice.

Senai kilangu prep

• 250 grams Senai kilangu / Elephant foot yam
• 1 teaspoon turmeric
• 1 teaspoon salt
• 2 tablespoon peanut oil

Masala prep

• 2 tablespoon peanut oil
• 2 sticks cinnamon
• 2 cloves
• 6 cloves garlic
• 1 inch piece ginger, chopped
• 5 dried red chillies
• 1 1/2 teaspoon fennel seeds (sombu)
• 2 sprigs curry leaves
• 1/2 cup fresh shredded coconut
• 1 tablespoon poppy seeds (khus khus)
• 1 tablespoon coriander powder
• 1 teaspoon salt
• 1 cup water to grind

Tempering and finishing Senai kilangu masala

• 2 tablespoon peanut oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 2 sprigs curry leaves

Senai kilangu prep

1. Clean, scrape, peel and wash the senai kilangu. Wash them several times to get rid of all the dirt and sand. Cut the senai kilangu into little fingers like we do for finger chips. Set aside.
2. Heat a pan with a liter of water and add in the cut senai kilangu. Add in the turmeric and salt. Let it boil for 5-7 minutes until the senai kilangu is 3/4th done. Remove from heat and drain. Discard the drained water. Heat a pan with couple of tablespoon of oil and fry the senai kilangu for 10 minutes on medium flame. It should start to get brown on the edges. Remove from heat and set aside.

For the masala

1. Heat couple of tablespoon of oil in the pan until hot. Add in the cinnamon, cloves, garlic, ginger, dried red chillies, fennel seeds (sombu) and the curry leaves. Fry for a few seconds until fragrant.
2. Add in the fresh shredded coconut, poppy seeds (khus khus), coriander powder and the salt. Fry for a couple of minutes. Remove from heat. Let it cool a bit.
3. Transfer the mixture to a mixie/blender and add a cup of water. Grind to a very very smooth fine paste. Set aside.

Tempering and finishing Senai kilangu masala

1. Heat couple of tablespoon of oil in the pan until hot. Add in the mustard seeds, split urad dal and curry leaves. Let the mustard seeds splutter.
2. Add in the ground masala and the fried Senai kilangu. Keep the flame on medium low and fry till the masala is well absorbed by the Senai kilangu.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu