Cooked - Paneer And Cauliflower Curry Casserole (dump & Bake)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Paneer And Cauliflower Curry Casserole (dump & Bake)

6.0

1 13-oz can full-fat coconut milk (370 g)

1 6-oz can tomato paste (170 g)

1 Tbsp freshly grated ginger

4 cloves garlic (minced)

1 Tbsp garam masala

1 tsp ground coriander seed

1 tsp kashmiri chili powder (or use ¾ tsp sweet paprika and ¼ tsp cayenne)

½ tsp each salt and cumin

1 15-oz can chickpeas (drained, 425 g)

1 medium yellow onion (finely diced, about 1 ½ cups)

1 medium head cauliflower (cut into bite-sized florets, 3 to 4 cups)

1 6- to 8-oz block paneer (cut into cubes)

To serve: basmati rice and naan

Preheat oven to 375°F (190°C). If serving with rice, prepare that now.
Dump: To a 9x13-inch casserole dish, dump coconut milk, tomato paste, ginger, garlic, garam masala, ground coriander seed, kashmiri chili powder, and salt and cumin. Whisk to combine.
Stir in chickpeas and yellow onion.
Bake: Cover tightly with aluminum foil. Bake for 20 minutes, or until sauce is bubbling.
Mix-Ins: Remove from oven and stir in cauliflower. Sprinkle paneer over the top of the dish without stirring. Return to oven, uncovered, for 20 to 30 minutes, or until cauliflower is fork-tender.
Serve warm with basmati rice and naan.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥘Casserole

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 6 weeks ago

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