A versatile subzi that can be served with whole wheat breads, rotis, parathas or rice. Here Ananda provides a simple and easy Cauliflower Paneer Bhurji recipe.
Put the tomatoes in hot water for 10 minutes. Peel and blend in a mixer to a smooth purée. Keep aside.
Heat the oil in a non-stick kadai; add the onions and sauté on a medium flame till they turn light brown in color.
Add the ground paste and sauté on a medium flame for another 3 to 4 minutes.
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.
Remove the lid and stir for 2 to 3 minutes so all the water dries up.
Add the paneer and mix well.
Add the prepared tomato puree and salt and cook on a medium flame for 2 to 3 minutes.
Serve hot garnished with coriander.
Calories 181
Fat 9.1g
Carbohydrate 12.8g
Proteins 20.8 g
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