Paneer & roasted vegetable curry


4 tbsp sunflower oil
1 cauliflower, broken into florets
300g sweet potato, cut into 2cm (¾in) dice
225g (8oz) paneer, cut into 2cm (¾in) dice
2 onions, sliced
3cm (1¼in) knob of fresh root ginger, peeled and grated
1 tbsp curry powder
1 tbsp garam masala
¼ tsp ground cloves
2 tbsp plain flour
600ml (1 pint) hot vegetable stock
2 tbsp mango chutney
150ml (5fl oz) double cream
100g (4oz) baby spinach
Juice of 1 lemon
Salt and freshly ground blackpepper

Paneer & roasted vegetable curry


Paneer is a fresh Indian cheese that does not have a strong flavour but stays firm when roasted. It combines beautifully with the vegetables in this delicious curry. Lovely served with some cooked rice.



  1. Preheat the oven to 220°C/200°C fan/Gas 7.

  2. Drizzle 2 tablespoons of the oil into a large roasting tin. Scatter the pieces of cauliflower and sweet potato into the tin and toss to coat them with oil. Season with salt and pepper.

  3. Roast in the oven for about 15 minutes. Add the paneer at one end of the hot roasting tin and return it to the oven. Cook for 5–10 minutes, turning halfway through, until the cheese is golden on both sides, the cauliflower is golden and the sweet potato is tender. Set aside.

  4. Heat the remaining oil in a large deep frying pan. Add the onions and ginger and fry for 5–10 minutes until cooked. Sprinkle in the spices and flour and stir over the heat for a few seconds. Gradually pour in the stock and stir until thickened, then simmer for a few minutes over a high heat.

  5. Stir in the mango chutney and cream, then add the roasted cauliflower and sweet potato to the pan. Stir in the spinach until it has heated through and wilted, then add the lemon juice and check the seasoning.

  6. Add the paneer at the last moment and serve piping hot.


This recipe is taken from: Simple Comforts