This is a quick weekday curry. Ideal for rotis/phulkas. When we hear creamy we always relate to the involvement of cream in a dish. But it not necessarily be so.

Cauliflower when blended is creamy in nature. That is why cauliflower soup is creamy and need not require additional cream. I have made use of this property of cauliflower to create this healthy and quick curry.


Cauliflower Florets – 10-12

Paneer  Cubes – 6-8

Ghee – 1 tblspn

Onion – 1 medium

Tomato – 2 small

Ginger-garlic paste – 1 tblspn

Chilly Powder – 1 tsp

Coriander Powder – 2 tsp

Garam Masala – 1/2 tsp

Fennel Powder – 1/4 tsp

Kasuri Methi – 1/4 tsp

Oil – 1 tblspn

Salt to taste


  1. Heat ghee in a pan and fry the paneer cubes till golden brown. Keep aside.
  2. In a blend together onion and tomato to make a paste.
  3. In a kadai, heat oil.
  4. Once oil is hot saute the onion-tomato paste.
  5. Add ginger-garlic paste and saute.
  6. Saute till the onion-tomato paste is cooked well and starts leaving the sides of the kadai.
  7. Add the chilli, coriander, garam masala and fennel powder and mix well.
  8. Add 1/2 cup water and add the cauliflower florets. Add salt, increase the flame and bring it to a boil.
  9. Lower the flame and close and cook till cauliflower is tender.
  10. Now take a few cooked cauliflower florets in a blender and blend till you get a smooth paste.
  11. Transfer it back to the kadai and mix well.
  12. Add the paneer cubes and coat well with the gravy.
  13. Lastly add kasuri methi and serve hot.

Till next time take care.


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