Curried Cauliflower, Paneer And Pea Stir Fry

• 1 tbsp sesame seeds
• 2 tbsp vegetable oil
• 6 None dried curry leaves
• 1/4 tsp black mustard seeds
• 1 tsp ground coriander
• 1 tsp hot chili powder
• 1 tsp ground cumin
• 2 cloves garlic, peeled and crushed
• 1 x 14 oz can chopped tomatoes
• 2 1/4 lbs cauliflower, cut into florets
• 4 oz frozen peas, thawed
• 14 oz paneer cheese, cut into 1 inch cubes
• 2 tbsp cilantro, coarsely chopped

1. Heat a wok and toast the sesame seeds just until fragrant. Remove from the wok and set aside.
2. Heat the oil in the wok, and stir-fry the leaves and mustard seeds until the seeds pop.
3. Add the ground coriander, chili, cumin and garlic to the wok and stir-fry until fragrant. Add the undrained tomatoes and bring to a boil. Reduce heat and simmer, stirring, for about 5 mins or until the mixture thickens slightly.
4. Add the cauliflower and the water and stir-fry until the cauliflower is almost tender. Add the peas, paneer and cilantro and stir-fry until hot. Remove from heat, sprinkle with the sesame seeds and serve.

sesame seeds, vegetable oil, curry, black mustard seeds, ground coriander, hot chili powder, ground cumin, garlic, tomatoes, cauliflower, frozen peas, paneer cheese, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/29490 (may not work)