Punjabi Paneer Curry

Method

1. Heat oil in a sauce pan, add onion, sauté 5 min. Add garlic onion, ginger and dried chilli. Sauté a further 5 min until the onion is translucent.
2. Add the Bombay madras curry powder, panch poran, asafoetida powder and methi leaves, sauté 2 mins. Add chopped tomatoes and almond/cashew meal, turn heat to simmer and continue cooking till tomatoes form a rough paste, approx 5-8minutes. Add 1/2 cup water and mix well. Remove whole chilli for a milder taste and use a stick blender to puree the mixture to desired smoothness. 
3. Turn off the heat and add the Paneer/haloumi/tofu pieces and stir gently to coat with curry sauce. Add spinach and cauliflower if using. Gently stir and leave the lid on for a few minutes so spinach cooked through.
   Drizzle the the cream over the dish and garnish with fresh coriander. Serve with roti or rice.