Preparation time
10h 0min
Total time
55h 0min
Portion
4
person(s)
Level
--
Ingredients
- 2 tbsp Orient Asian Indonesian Curry Paste
- 2 tbsp sunflower oil
- 225g pack paneer, diced
- 1 head of cauliflower cut into small florets
- 2 onions thickly sliced
- 2 garlic cloves, crushed
- 500g carton passata
- 200g frozen peas
- small pack coriander, roughly diced
Accessories you need
-
Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Heat oil in an enormous non-stick griddle, include the paneer and fry delicately until crisp. Remove with a slotted spoon and keep it aside. Include the rest of the oil , Indonesian curry paste, and the cauliflower to the dish, and cook for 10 mins until seared. Include the onions, and somewhat more oil if necessary, and cook for a further 5 mins until mollified. Mix in the garlic and, at that point pour in the passata and 250ml water, and season. Bring to a boil, at that point cover and cook for 18-20 mins or until the cauliflower is simply delicate.
Include the frozen peas and fresh paneer to the dish and cook for a further 5 mins. Mix through most of the coriander and garnish with the rest. Present with basmati rice or naan bread, raita or your preferred chutney.
Cauliflower, Paneer and Pea Curry:
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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