Fabulous Creamy Cauliflower Paneer Curry

Heat 2 tablespoons ghee in a nonstick frying pan. Add the cauliflower and fry for 10–15 minutes until browned and half-cooked. Remove and set aside.

In the same pan, heat remaining ghee and add cumin. Let it sizzle a few seconds, then add fenugreek seeds, green chili, chili powder (if you like it hot), ginger and asafetida. Fry until green chili and ginger are cooked.

Add pureed tomatoes and let sauce cook for 10 to 15 minutes over medium heat. The tomatoes are cooked when you see oil on the edges of the pan.

To the sauce, add cauliflower, salt, turmeric and sugar. Boil until cauliflower is cooked.

Add cream, paneer and garam masala. Cook for a few more minutes until creamy in consistency. Switch off the heat and add fresh coriander. The cauliflower paneer curry is ready to serve.