Cauliflower soya paneer gravy | Simple Cauliflower soya gravy with video and pictures

Cauliflower soya paneer gravy is a very simple and quick recipe, which you can make instantly in just 20 minutes. My busy mornings always demand me to innovate some instant dish with available veggies and every time it turns out as a hit recipe…I hope you believe me lol 😉

So, as I said one fine morning when I was struggling to make something for rice this recipe born 😉 and surprisingly tasted nice. Since then this cauliflower soya paneer gravy has become a regular dish for rice, dosa, chapathis too. Hence I decided to post this quick recipe for your lunch box and dinner ideas. You can make this only with cauliflower and soya also. There is a paneer lover in my family and I try to add paneer cubes where ever it is possible 🙂

For similar recipes click here: Vegetable kurma

Learn this simple recipe with a video explanation and pictures.

View this on youtube also.

Cauliflower soya paneer gravy

Sangskitchen

Cauliflower soya paneer gravy is a side dish item prepared by cooking cauliflower, soya, and paneer with spices. Learn this simple recipe with video and pictures.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine Indian

Servings 4

Calories 150 kcal

Ingredients

  

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Ingredients:

Veggies used:

• 2 cups cauliflower florets
• 1 cup soya chunks
• ½ cup paneer cubes

To make gravy:

• 2 tbsp oil
• 1 tsp fennel seeds
• 1 inch cinnamon
• 2 cloves
• 1 big onion
• 2 small tomatoes
• 1 tsp ginger garlic paste
• 1 tsp chilli powder
• 1/2 tsp turmeric
• 1/2 tsp coriander powder
• 1 cup water
• 8 cashews (or tbsp rice flour mix)
• 1 tsp fresh cream (optional)
• 1 tsp salt (or as required)
• few coriander leaves

Instructions

 

Preparation:

• Cut cauliflower into florets and blanch them in warm water for few minutes to remove impurities.
• Peel the onion and grind it to make a paste. Keep aside.
• Make ginger garlic paste.
• Soak soya chunks in warm for few minutes, drain and squeeze water completely. The chunks should be soft to cook. Set aside.
• Cut paneer into cubes. If it is store bought paneer it is better to wash in warm water and squeeze extra water.

Recipe to make cauliflower soya paneer gravy:

• Heat oil in a kadai. Saute with fennel seeds, cinnamon, and cloves.
• Add onion paste and fry in oil.
• Mix one teaspoon of ginger garlic paste into the onion paste.
• Saute nicely until raw flavor goes off.
• Add turmeric powder.
• Now add chilli powder, mix well.
• Add coriander powder with the masala.
• Grind two small or one big tomato into a paste and add it to the gravy. Cook tomato until oil floats on top.
• Now add cauli florets and cook by adding some water.
• After 5 to 10 minutes, when the cauliflower is almost cooked, add soaked and squeezed soya chunks, paneer cubes into the gravy.
• Let the gravy boil for two mins. Soya chunks take very few minutes to get cooked.
• Grind soaked cashews into a paste and mix into the gravy along with fresh cream. You can omit to add cream if you don't have. Instead of cashew paste use rice flour mix, add a tsp of rice flour with some water.
• Add salt and mix. Give it a boil.
• Garnish with chopped coriander leaves.

Notes

Tips/Notes: 1) Make this gravy with any one or two of the veggies mentioned. In any way it tastes great. 2) Adding cashew paste gives thickness to the gravy. It can be replaced with coconut milk or fresh cream. Or simply mix a tsp of dry rice flour with some water and pour into the gravy. Mix well and gravy becomes thick. 3) Fresh milk cream can be prepared instantly at home. Store malai/top layer of freshly boiled milk every day in a container and grind a tbsp of it and fresh cream is ready to use.

Nutrition

Calories: 150kcal

Keyword Cauliflower soya paneer gravy

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Preparation:

• Cut cauliflower into florets and blanch them in warm water for few minutes to remove impurities.
• Peel the onion and grind it to make a paste. Keep aside.
• Make ginger garlic paste.
• Soak soya chunks in warm for few minutes, drain and squeeze the water completely. The chunks should be soft to cook. Set aside.
• Cut paneer into cubes. If it is store-bought paneer it is better to wash in warm water and squeeze extra water.

Recipe to make cauliflower soya paneer gravy:

• Heat oil in a kadai. Saute with fennel seeds, cinnamon, and cloves.

• Add onion paste and fry in oil.
• Mix one teaspoon of ginger garlic paste into the onion paste.

• Saute nicely until the raw flavor goes off.
• Add turmeric powder.
• Now add chilli powder, mix well.
• Add coriander powder with the masala.

• Grind two small or one big tomato into a paste and add it to the gravy. Cook tomato until oil floats on top.

• Now add cauli florets and cook by adding some water.

• After 5 to 10 minutes, when the cauliflower is almost cooked, add soaked and squeezed soya chunks, paneer cubes into the gravy.

• Let the gravy boil for two mins. Soya chunks take very few minutes to get cooked.
• Grind soaked cashews into a paste and mix into the gravy along with the fresh cream. You can omit to add cream if you don’t have. Instead of cashew paste use rice flour mix, add a tsp of rice flour with some water.

• Add salt and mix. Give it a boil.

• Garnish with chopped coriander leaves.

Tips/Notes:

1) Make this gravy with any one or two of the veggies mentioned. In any way, it tastes great.

2) Adding cashew paste gives thickness to the gravy. It can be replaced with coconut milk or fresh cream. Or simply mix a tsp of dry rice flour with some water and pour it into the gravy. Mix well and gravy becomes thick.

3) Fresh milk cream can be prepared instantly at home. Store malai/top layer of freshly boiled milk every day in a container and grind a tbsp of it and fresh cream is ready to use.