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

Tips

Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.

Ingredients
Head cauliflower, trimmed	1 (about 1 1/4 lb/600 g)
Onion	1/2
Garlic	2 cloves
Fresh ginger	1 Tbsp (15 mL), about 1 1/2'' ginger
Vegetable oil, divided	3 Tbsp (45 mL)
Cumin seeds	1 tsp (5 mL)
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

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
Gently rinse cauliflower, onion, garlic, and ginger under cool running water. Then finely chop the onion, grate the ginger, mince the garlic; set aside.
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. Then 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.