2 tbsp oil
225g pack paneer, cut into cubes
1 head of cauliflower
1 can chickpeas
2 cloves of garlic cloves
1 red peppar
1 green peppar
1 red chili
1 piece fresh ginger (about 5 cm)
A handful green Peas
1 tablespoon coriander
2 cups sauce (see Chicken Masala Sauce recipe)
Chop garlic, onion, peppers and chili to small pieces. Cut the cauliflower into small florets. Cut the peas into small pieces.
Heat oil in a large non-stick pan, add the garlic, onion, chili, red and green pepper. Fry until soften.
Add cauliflower and fry while stirring for a couple minutes to soften.
Add the chickpeas. Stir.
Add 2 cups of sauce. I set aside 2 cups from the sauce I made when preparing the Chicken Masala before I added my chicken. If you make only this dish, make the sauce according to that recipe.
Cook until the cauliflower is tender. Add the peas and the cheese. Stir! When done garnish with fresh coriander.