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  • Writer's pictureDavid

Gobi Paneer

Fresh, tasty, creamy, healthy vegetarian joy! What's not to like?

Roasting the cauliflower (gobi) makes all the difference to this colourful dish. I'm using one chilli, but you can add more if you want more heat in it.




chilli powder


ground coriander







garam masala


fresh coriander


ground almonds

desiccated coconut

paneer cheese

flaked almonds


Watch the video


  • Preheat the oven to 160ºC

  • Trim the cauliflower, cutting off the root and the leaves (you can save these for other dishes), and break into florets

  • Lay the florets on a baking tray and drizzle with oil (ideally not olive oil as it has the wrong taste)

  • Sprinkle with salt, turmeric, ground coriander and chilli powder

  • Pop them in the oven for 35 minutes

  • Heat a tablespoon or so of oil in a frying pan and add the chopped tomatoes, onion, chilli, ginger and garlic

  • Give them a good stir and add the ground spices, minus the ground coriander

  • Fry for about 30 minutes till it's a soft mess

  • Blitz the contents of the pan down to a paste (you can keep this paste for a while in the fridge, so this can be prepped a day or so in advance)

  • Heat oil in the pan and add the paste

  • Add the fresh coriander - finely chopped

  • Add a good couple of big spoons of yoghurt - Greek yoghurt is great for a thicker, creamier texture

  • Add a goodly amount of ground almonds and desiccated coconut, and stir through

  • If it gets too thick, add some water

  • Add the diced paneer and roasted cauliflower, and stir through

  • After about 10 minutes, add some flaked almonds

  • Serve with rice or roti/naan/flatbreads

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