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.
One-tin roast cauliflower and paneer curry
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
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.
Once cooked, squeeze over most of the lemon juice, then taste – add more salt and the extra lemon juice, if you wish.
Scatter over the coriander and red chilli, and serve hot with flatbreads and extra yoghurt alongside.
