Califlower and paneer curry with walnuts

Today we were inspired to use walnut in our curry. After looking up recipes for fesunjoon (the Persian walnut curry) and finding out that it uses pomegranates also which were not on hand, this variation was concocted!



1 whole cauliflower head cut into pieces
1 packed paneer cubed
1 large onion chopped into small pieces
2 tablespoons ginger garlic paste
1 tablespoon cumin powder
1/2 tbsp turmeric
1 tbsp cayenne pepper
1 tbsp coriander powder
1 tbsp garam masala
salt to taste
lemon juice to taste
2 green chilli peppers for garnish
Chopped coriander for garnish
1 and 1/2 cup walnuts ground to a powder
2 cups water
2 tablespoons canola oil

Fry the onions and ginger garlic in oil until golden brown, add the cauliflower and stir fry for 5 -6 minutes, then sprinkle salt and continue frying. In the meantime mix two cups water, walnut powder, spices and salt well and add to the frying cauliflower. Add in the paneer cubes, and turn over a few times to mix well. Then cover and cook, mixing once in a while, until cauliflower is cooked but does not fall apart. Add lemon juice, sprinkle garam masala, and garnish with green chillies and coriander.

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