Cauliflower Paneer Bhurji

Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 4 servings
Ingredients
To Be Ground Into A Paste

• 3 green chillies
• 4 to 6 garlic (lehsun) cloves
• 12 mm (1/2") piece ginger (adrak)
• 2 cloves (laung / lavang)
• 2 cardamoms
• 6 to 8 peppercorns (kalimirch)
• 1 tsp cumin seeds (jeera)
• 1 tsp chilli powder

Other Ingredients

• 2 large tomatoes
• 2 tsp oil
• 1/4 cup finely chopped onions
• 2 cups grated cauliflower
• 1/2 tsp turmeric powder (haldi)
• 1/2 cup crumbled low-fat paneer (cottage cheese)
• salt to taste

For The Garnish

• 1 tbsp chopped coriander (dhania)

Method

1. Put the tomatoes in hot water for 10 minutes. Peel and blend in a mixer to a smooth purée. Keep aside.
2. Heat the oil in a non-stick kadhai, add the onions and sauté on a medium flame till they turn light brown in colour.
3. Add the ground paste and sauté on a medium flame for another 3 to 4 minutes.
4. Add the cauliflower, turmeric powder and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for about 10 to 12 minutes or till the cauliflower is tender, while stirring occasionally in between.
5. Remove the lid and stir for 2 to 3 minutes so all the water dries up.
6. Add the paneer and mix well.
7. Add the prepared tomato purée and salt and cook on a medium flame for 2 to 3 minutes.
8. Serve hot garnished with coriander.