Coconut Cauliflower & Paneer
Pan-fried paneer and cauliflower in a sweet savory sauce of coconut and tamarind. Pure veg, low carb, sattvic and delicious!
Servings
4
Ready In:
2hrs 45min
Calories:
610
Good For:
Lunch
Inroduction
About this Recipe
By: John Doe
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Nutrition
Low carb, high fat; pure veg (no onion or garlic) and sattvic. Taste great on its own, or if carbs are not an issue, pair it with basmati rice.
- Carbohydrates 23%
- Protein 24%
- Fats 53%
Coconut Cauliflower & Paneer
Equipment
- Kadai pan or large fry pan
- Food blender
- Spice grinder or mortar and pestle
- Large dutch oven to parboil the cauliflower
Ingredients
- 4 cups Cauliflower Chopped, parboiled
- 2 cups Paneer Pan-fried
- 2 tbsp Ghee Or oil of your choice
- 1 tbsp Ginger Fresh grated
- 2 Tomatoes Coursely chopped
- 4 Green Cardamom pods Pod removed, keep the round seeds inside
- 1 tsp Fennel seeds
- 1 tsp Cumin seeds
- 2 tsp Tamarind paste
- 2 tsp Raw honey
- 1 tsp Garam masala
- ⅓ cup Coconut cream
- ⅓ cup water
- ¼ cup Coconut Dried, sugar free
- 1 tbsp Cilantro Fresh chopped
Instructions
Pre-prep
- Chop the cauliflower into bite size pieces and parboil for about 4 minutes in boiling salted water. Set aside.
- Add ghee to a kadai pan and pan-fried bite size pieces of paneer to a golden brown (if you can, I never can). Set aside.
Grind spices
- Remove the round seeds from the green cardamom pods; place in a mortar and pestle (or electric spice grinder) add the fennel and cumin seeds; grind to powder. Set aside.
Make the sauce
- Add more ghee to the kadai pan. It will have brown pieces of the paneer stuck to the bottom, no problem.
- Add the fresh grated ginger to the heated ghee, and then add the three spice blend and stir and mix well over medium heat for a few minutes, being careful not to burn.
- Add the chopped tomatoes and continue cooking and stirring on low heat for about another 8 minutes until the tomatoes are softer and the ghee separates out.
- When the mixture cools a bit, blend to a smooth paste.
- Return the spicy blended tomato paste back to the kadai pan, add some water, coconut cream and the parboiled cauliflower. Cover and simmer for about 10 minutes until the cauliflower is soft and the sauce reduced. It should be fairly thick, just clinging to the cauliflower.
- Add the fried paneer, mix well. Remove from heat and add the tamarind, honey, garam masala, coconut flakes and fresh chopped cilantro. Serve!
Nutrition
People Who’ve Made This
“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”
“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”
