Bombay Paneer and Cauliflower

Name: Bombay Paneer and Cauliflower with Seedy Green Beans
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Paneer; 400 Grams of Cauliflower; 1 Piece of Red onion; 1 Piece of Tomatoes; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 15 Grams of Ginger garlic paste; 2 Grams of Cumin seeds; 2 Grams of Turmeric powder; 2 Grams of Coriander powder; 1 Piece of Vegetable stock cube; 5 Grams of Garam masala; 30 Grams of Tomato paste; 5 Grams of Brown sugar; 150 ML of Water; 2 Grams of Chilli powder; 15 Grams of Fresh coriander; 250 Grams of Green beans; 6 Piece of Curry leaves; 1 Tbsp of Vegetable oil; 35 ML of Water; 10 Grams of Nigella seeds; 10 Grams of Sesame seeds; 1 Tsp of Salt

with Seedy Green Beans

In this recipe you'll simmer paneer cauliflower in mildly spiced tomatoes and serve them with south Indian style green beans.

40 Reviews

Cals 596 · Prot 38 · Carbs 44 · Fat 34

Vegetarian

Low Carb

Calorie Smart

35 min

Bombay Paneer and Cauliflower with Seedy Green Beans

In this recipe you'll simmer paneer cauliflower in mildly spiced tomatoes and serve them with south Indian style green beans.

40 Reviews

Cals 596 · Prot 38 · Carbs 44 · Fat 34

Vegetarian

Low Carb

Calorie Smart

Ingredients

Curry

Paneer 4*

250 Grams

Cauliflower

400 Grams

Red onion

1 Piece

Tomatoes

1 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Ginger garlic paste

15 Grams

Cumin seeds

2 Grams

Turmeric powder

2 Grams

Coriander powder

2 Grams

Vegetable stock cube 15*

1 Piece

Garam masala

5 Grams

Tomato paste

30 Grams

Brown sugar

5 Grams

Water

150 ML

Chilli powder

2 Grams

Fresh coriander

15 Grams

Beans

Green beans

250 Grams

Curry leaves

6 Piece

Vegetable oil

1 Tbsp

Water

35 ML

Nigella seeds 3*13*

10 Grams

Sesame seeds 3*

10 Grams

Salt

0.5 Tsp

Allergens

*4 Milk, *15 Celery, *3 Sesame Seeds, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2493 / 596
Fats (g)	34
of which saturated (g)	18.4
Carbohydrates (g)	44
of which sugars (g)	16.2
Fibers (g)	13.1
Proteins (g)	38.3
Salt (g)	1.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil cauliflower

Bring a large pot of salted water to a boil. Separate the cauliflower into florets and chop any big ones into bite-sized pieces. Boil the cauliflower for 5 min. Drain and set aside. Reserve the pot.

2 Prep

Meanwhile, peel and finely chop the onion. Finely chop the tomatoes. Trim the green beans. Pick the curry leaves and discard the stems. Chop the paneer into bite-sized pieces.

3 Fry

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the onion with pinch of salt. Fry for 5 min. Add the ginger garlic paste, cumin seeds, turmeric, coriander powder, stock cube and garam masala. Fry for 1 min. Add the tomato paste, tomatoes, brown sugar, measured water and paneer. Cook for 5-8 min further.

4 Cook green beans

Meanwhile, return the empty pot to a medium-high heat with drizzle of oil. Once hot, add the green beans and curry leaves. Fry, stirring, for 1 min. Add a generous splash of water and cook, covered, for 5 min or until the green beans are tender. Add the nigella seeds, sesame seeds and a generous pinch of salt and fry for 1 min further or until the green beans begin to soften.

5 Toss cauliflower

Add the cooked cauliflower to the spiced tomatoes with a pinch of chilli powder (spicy!). Cook, covered, for 5 min further or until the cauliflower is tender.