Rukmini Iyer’s quick and easy recipe for roast cauliflower and paneer curry | Quick and easy
Rukmini Iyer’s quick and easy recipe for roast cauliflower and paneer curry | Quick and easy
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One tin and half an hour is all you need for this clever week-night curry. This one-tin curry – what you’d call a “dry” curry in Indian homes, to differentiate from one with an integral sauce – is such a hit in my kitchen that leftovers frequently appear as a hot breakfast, along with an egg and flatbreads.
![[Rukmini Iyer]](https://i.guim.co.uk/img/uploads/2023/10/16/Rukmini_Iyer.png?width=75&dpr=1&s=none&crop=none)
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. Prep 15 min. Cook 30 min. Serves 2, generously. 1 medium cauliflower, cut into small florets.
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225g paneer, cut into 1cm-thick triangles. 1 red onion, cut into eighths. 1 tbsp oil. 30g yoghurt, plus extra to serve. 1 garlic clove, peeled and finely grated. 1 tsp ground ginger. 1 tsp ground cumin. 1 scant tsp ground turmeric. 1 tsp hot smoked paprika. 1 tsp sea salt flakes.
Juice of 1 lemon. 15g coriander leaves, roughly chopped. 1 red chilli, finely sliced. Flatbreads, to serve. Heat the oven to 200C (180C fan)/390F/gas 6. 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.
