The article features a recipe for a popular one-tin roast cauliflower and paneer curry, described as versatile enough to enjoy for breakfast leftovers. The recipe highlights a cooking tip for improving the texture of shop-bought paneer and includes detailed steps for preparation and cooking. Ingredients include cauliflower, paneer, red onion, spices, and a squeeze of lemon juice for flavor. The dish is served hot with flatbreads and yogurt, offering a quick and easy meal option for two.
My top trick with shop-bought paneer comes from food writer Roopa Gulati: once cut, soak it in boiling water for 10 minutes, then drain and pat dry it improves the texture no end.
Tip the cauliflower, paneer and red onion into a roasting tin, stir through the oil, yoghurt, garlic, spices and salt, then roast for 30 minutes.
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