Cauliflower, pea and paneer balti

Taking the name from Baltistan, a mountainous region in northern Pakistan, balti curries often include paneer.

  • 45 mins cooking
  • Serves 4
  • Print


Cauliflower, pea and paneer balti
  • 1 tablespoon sesame seeds
  • 2 tablespoon vegetable oil
  • 6 dried curry leaves
  • 1/4 teaspoon black mustard seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon hot chilli powder
  • 1 teaspoon ground cumin
  • 2 clove garlic, crushed
  • 400 gram can diced tomatoes
  • 1 kilogram cauliflower, trimmed, cut into florets
  • 1/2 cup (125ml) water
  • 1 cup (120g) frozen peas
  • 400 gram paneer cheese, cut into 2cm cubes
  • 1/4 cup coarsely chopped fresh coriander


Cauliflower, pea and paneer balti
  • 1
    Heat wok; roast sesame seeds until browned lightly. Remove from wok.
  • 2
    Heat oil in wok; stir-fry leaves and mustard seeds until seeds pop.
  • 3
    Add ground coriander, chilli, cumin and garlic to wok; stir-fry until fragrant. Add undrained tomatoes; simmer, stirring, about 2 minutes or until mixture thickens slightly.
  • 4
    Add cauliflower and the water; stir-fry until cauliflower is almost tender. Add peas, cheese and chopped coriander; stir-fry until hot. Remove from heat; sprinkle with sesame seeds.


You will find it cryovac-packed in some supermarkets or loose, in brine, in Indian food shops. For this recipe, since the cheese is stir-fried, haloumi makes a good substitute if paneer is not available.

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