Recipe Cauliflower & cheese curry (Ghobi Paneer)

[karadekoolaid]

This is adapted from Rhagavan Iyer's recipe in his book "660 curries". He uses canola oil, which I dislike, and a whole bunch of fresh chiles, which I cut back on.
You can make this vegan (I think) by using vegetable oil and firm tofu.

Ingredients:
2 tbsps ghee or vegetable oil
1 medium onion, diced
1 medium cauliflower, cut into equal-sized florets
Water
a handful of coriander, chopped
1 hot chile pepper, diced
2 tsps fresh ginger, minced
300 gms paneer cheese, hard (unsalted) ricotta or firm tofu
1 tomato, diced
1 tsp turmeric powder
1 tsp coriander powder
1 tsp salt
2 tsps garam masala

Method:

• Heat the ghee in a pan and add the paneer cubes. Move around frequently until lightly browned. Remove, retaining the ghee in the pan, and set aside.
• In the same pan, add the chopped onion and cook until soft.
• Add the cauliflower, the salt, the turmeric and the coriander powder. Stir fry for about a minute, making sure the cauliflower is well mixed with the spices.
• Now add the coriander leaf, the chile pepper and the ginger , and a little water to prevent burning. Bring to a simmer and then put a lid on the pot. Simmer on low until the cauliflower is just cooked, about 6-8 minutes.
• Add the paneer, the tomatoes and the garam masala. Cook through for 3-4 minutes until ready. Garnish with extra coriander leaf if desired.
• Serve with basmati rice and a sweet chutney