Coconut Cauliflower & Paneer

Pan fried paneer and cauliflower in a light savory sauce of coconut and tamarind. Pure veg and sattvic.

Course Main Course

Cuisine Indian

Keyword Coconut, Coconut Curry, Keto, Low Carb, Paneer, Pure Veg, Sattvic, Tamarind

Prep Time 15

Cook Time 20

Servings

Calories 500kcal

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.

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.

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!