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cauliflower paneer curry served in a black blwol garnished with onion and corinader leaves and lemon on the side
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5 from 5 votes

Cauliflower Paneer Curry

Cauliflower Paneer Curry is a easy one pot dish made with cauliflower florets, paneer, creamy coconut milk and warm spices.
Prep Time10 mins
Cook Time20 mins
Course: Dinner, lunch
Cuisine: Indian
Servings: 4
Author: Madhavi

Equipment

  • Instant Pot

Ingredients

  • 1 medium cauliflower ( 20- 22 cauliflower florest)
  • 200 gms paneer cubes if using frozen, thaw it
  • 1 large onion, finely chopped
  • 2 large tomato, pureed
  • 2 tsps minced ginger
  • 2 tsps minced garlic
  • 1 tsp tomato paste
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • 1.5 tsp coriander powder
  • 1.5 tsp garam masala
  • ¾ tsp red chili powder or to taste
  • ½ cup coconut milk
  • 1 cup water or as needed
  • 2.5 tbsp oil
  • lemon juice to taste
  • finely chopped coriander leaves

Instructions

Instant Pot Method -

  • Select the saute mode on the instant pot and heat the oil. Now add the cumin seeds and fry for 30 seconds. Add the onion and cook for 5-7 minutes until the onion turns soft. You can splash with little water while cooking, to avoid burning. Make sure the onions are soft before moving to the next step. Add ginger garlic paste and saute for 45 seconds.
  • Add the pureed tomato and cook till all the moisture is absorbed and tomato gets thick and the oil starts to ooze out.
  • Add the turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, tomato paste and salt. Coat the spices with the tomato mixture. If the pot gets too hot and the bottom is burning, cancel the saute mode or splash with some water.
  • Add the coconut milk and mix it well.
  • Add the cauliflower florets and mix them with all the spices. Add the paneer cubes and gently stir. Add a cup of water and gently deglaze the pan.
  • Press cancel, secure the lid and adjust the vent to sealing position. cook on high for 2 minutes.
  • After 2 minutes, do a quick release by moving the knob from sealing to vent. The curry will look little watery, but will thicken up in few minutes. You can also sauté for 2-3 minutes till the curry thickens slightly. Taste and adjust the seasoning. Finally add lemon juice and fresh coriander leaves.
  • Let the curry rest for atleast 15 minutes before serving.

Stove Top Method -

  • Heat oil in a pan and add the cumin seeds. Let the cumin sizzle and then add the finely chopped onion. Cook till the onion turns soft
  • Add the pureed tomato and cook till all the moisture is absorbed and tomato gets thick and the oil starts to ooze out.
  • Add the turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, tomato paste and salt. Coat the spices with the tomato mixture and cook for a minute.
  • Add the cauliflower florest and coat with the masala mixture. Add a cup of water and cook for 10 minutes till cauliflower is soft to touch. Do not over cook.
  • Add the paneer cubes and coconut milk and cook for few more minutes till the curry comes together. Taste and adjust the seasoning.
  • Finally add some lemon juice and finely chopped coriander leaves.

Notes

All the spices can be adjusted according to your taste.
This curry will not have lot of gravy, we are using small quantity of coconut milk and let let the cauliflower and paneer shine through.
If making in the instant pot, keep the cauliflower florets large to avoid over cooking.
If using frozen paneer, thaw it for 45 minutes on the counter top. If in rush, soak it in water. 
Do not over cook the curry, cauliflower and paneer will become mushy.