Creamy Cauliflower Paneer Tikka with Spiced Tomato Chutney

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 large head of cauliflower, cut into florets 200g paneer, cubed 1 cup yogurt 1/4 cup cashew cream (soaked cashews blended with water) 1 tbsp ginger
• garlic paste 1 tbsp garam masala 1 tsp cayenne pepper Salt, to taste Oil, for grilling Fresh coriander leaves, for garnish

Instructions

1. a. In a large bowl, combine the yogurt, cashew cream, ginger garlic paste, garam masala, cayenne pepper, and salt. Mix well to form a smooth marinade. b. Add the cauliflower florets and paneer cubes to the marinade, ensuring they are evenly coated. Refrigerate for at least 30 minutes. c. Preheat your oven or grill to 400°F (200°C). Arrange the marinated vegetables and paneer on a baking sheet lined with parchment paper, leaving some space between each piece. Drizzle with oil and bake or grill for 20 25 minutes until golden brown and slightly charred, turning halfway through. d. While the cauliflower and paneer are cooking, prepare the spiced tomato chutney. Blend together ripe tomatoes, red onion, ginger, garlic, green chili, coriander leaves, cumin seeds, salt, and sugar in a food processor until smooth. Cook in a pan over medium heat for 10 15 minutes, stirring occasionally, until the chutney thickens. e. Transfer the cooked cauliflower paneer tikka to a serving platter and spoon the spiced tomato chutney alongside. Garnish with fresh coriander leaves and serve immediately.

Chef’s Insight

The combination of cauliflower and paneer in this recipe provides a perfect balance of texture and flavor.

Notes

Feel free to adjust the spice levels according to your preference.