Paneer & Cauliflower Tikka Masala

This is another healthy and wonderful Indian dish. It's great to have a handful of flavourful, delicious go-to recipes to brighten a dull day or impress guests! Like with the Shahi Paneer with Eggplant, I have added a vegetable to the traditional dish to make it a meal in a bowl. This one works really well with cauliflower and has a spicy tomato-based sauce.

This dish has lots of spices, but its heat is up to you. To adjust the hotness, include or remove the seeds of the red chili, which is where most of the heat comes from. Remove, it's much easier to add heat than remove it! I often test the puree before deciding whether to add more seeds or chilli.

Adapted from Manjula's Kitchen.

1/2 cauliflower, cut into small florets
1 tsp. canola oil
2 c. paneer, cut into 1" pieces

400 g. tin diced tomatoes, no salt added
1 1/2 tsp. ginger
1 garlic clove
1 - 2 red chillies, remove seeds to reduce heat

1 tsp. canola oil
1 tsp. cumin seeds
2 bay leaves
1 tbsp. ground coriander
1/2 tsp. paprika
1/2 tsp. curry
1/2 tsp. sugar
1/2 tsp. salt
1 tsp. corn starch, dissolved in 1/4 c. water
1/4 tsp. garam masala
2 tbsp. fresh cilantro, chopped

In a medium pot, bring 4 cups of water to a boil. Add the paneer and cook for 3-5 minutes. Remove with a slotted spoon and allow to drain. Add the cauliflower florets to the pot and cook until tender, about 10 minutes.

In a large frying pan, heat 1 teaspoon of canola oil over medium-high heat. Fry the paneer, stirring gently a few times, until brown, about 5 minutes. Set aside on a plate covered with paper towels to drain.

In the blender, puree the diced tomatoes, ginger, garlic and red chilli(es) until smooth.

Heat the other teaspoon of oil in the frying pan over medium heat. When hot, add the cumin seeds and bay leaves. Allow to cook for about 30 seconds to brown, then add the tomato puree. Stir in the coriander, paprika, and curry and cook for 1 minute. Add the sugar, salt, and cornstarch slurry. Stir frequently. Once the mixture starts to boil, add the paneer and cauliflower, and reduce the heat to low. Continue stirring occasionally and simmer for 5-10 minutes, until desired thickness is reached. Remove from the heat and stir in the garam masala and fresh cilantro leaves.

Serve with brown basmati rice or whole wheat paratha (which are available ready-to-cook in the freezer section of some supermarkets).