Cauliflower paneer

This is a perennial favourite in our house, loved even by fussy eaters.

Ingredients

1 splash	Olive oil
1 tsp	Mustard seeds
1 tsp	Cumin seeds
1 Tbsp	Fresh ginger, grated
1 tsp	Turmeric powder
1 tsp	Salt, to taste
2	Dried chillies, birdseye
1 medium	Cauliflower, cut into florets (Main)
2 cans	Chopped tomatoes
1 packet	Paneer, 2cm cubed
⅓ can	Coconut cream

Directions

1. Heat the oil over a medium heat in a deep pan. Add the mustard, cumin and chopped chilies. Fry off until seeds pop.
2. Add the ginger, cauliflower florets, turmeric and salt. Saute to get some colour onto the cauliflower.
3. Add tinned tomato and simmer over a medium heat until the cauliflower is tender.
4. Add cubed paneer and stir through a 1/3 can of coconut cream. Check seasoning. Simmer for 5 or 10 minutes.
5. Once ready, serve over freshly cooked basmati rice