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