Indian Cauliflower and Peas Paneer Bhurji

vegetarian recipe, cauliflower rice paneer bhurji, Indian

2017 Kids Recipe Challenge Winning Recipe: 2nd Place! [Side Dish]

This recipe was submitted by Rheya who lives in Vaughan. Rheya says that preparing this side dish will help kids enjoy cauliflower in a new and delicious way.

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Serves: 4 to 6

Ingredients
Head cauliflower, trimmed	1 (about 1 1/4 lb/600 g)
Vegetable oil, divided	3 Tbsp (45 mL)
Cumin seeds	1 tsp (5 mL)
Onion, finely chopped	Half
Garlic, minced	2 cloves
Ground coriander	2 tsp (10 mL)
Ground turmeric	1/2 tsp (2 mL)
Red chili powder	1/4 tsp (1 mL)
Crushed tomatoes	1/4 cup (60 mL)
Peas	1 cup (250 mL)
Salt	1 tsp (5 mL)
Paneer, shredded	Half of a 454 g pkg
Grated fresh ginger	1 Tbsp (15 mL)

Directions

Using a food processor or grater, grate cauliflower. Alternatively, finely chop using a knife.
In a pot of boiling salted water, boil cauliflower for 2 minutes (longer if hand chopping). Drain well; set aside.
In a nonstick skillet, heat 2 tbsp (30 mL) of the oil over medium high heat and cook cumin seeds for about 1 minute or until golden brown and fragrant.
Add onion and garlic; cook, stirring for about 3 minutes or until light brown. Stir in coriander, turmeric and red chili powder.
Add tomatoes and simmer for 5 minutes.
Add cauliflower, peas and salt. Cover and cook, stirring occasionally for 15 to 20 minutes or until cauliflower is tender.
Stir in paneer, ginger and remaining oil; cook for 5 minutes to heat through paneer.