Curried Cauliflower, Paneer And Pea Stir Fry - cooking recipe

Ingredients

1 tbsp sesame seeds
2 tbsp vegetable oil
6 None dried curry leaves
1/4 tsp black mustard seeds
1 tsp ground coriander
1 tsp hot chili powder
1 tsp ground cumin
2 cloves garlic, peeled and crushed
1 x 14 oz can chopped tomatoes
2 1/4 lbs cauliflower, cut into florets
4 oz frozen peas, thawed
14 oz paneer cheese, cut into 1 inch cubes
2 tbsp cilantro, coarsely chopped

Preparation

Heat a wok and toast the sesame seeds just until fragrant. Remove from the wok and set aside.
Heat the oil in the wok, and stir-fry the leaves and mustard seeds until the seeds pop.
Add the ground coriander, chili, cumin and garlic to the wok and stir-fry until fragrant. Add the undrained tomatoes and bring to a boil. Reduce heat and simmer, stirring, for about 5 mins or until the mixture thickens slightly.
Add the cauliflower and the water and stir-fry until the cauliflower is almost tender. Add the peas, paneer and cilantro and stir-fry until hot. Remove from heat, sprinkle with the sesame seeds and serve.