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capsicum soya paneer gravy

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
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Indian
Servings 4
Calories 150 kcal

Ingredients
  

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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