Chile-hot cheese with cauliflower and cilantro (Phool gobhi paneer) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 291) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's recommended garam masala is Punjabi. See the Punjabi masala recipe p.25.

  • jenburkholder on December 30, 2024

    I’d agree with Delys77’s comments. Not bad, but the disparate elements didn’t blend great. Still tasty enough but likely not a make-again dish.

  • Delys77 on October 23, 2014

    This is a bit of thin and watery curry which isn't usually your style, but this one isn't bad. The cauliflower and paneer marry well, and the spice/cilantro provide lots of flavour. That said, it still seems to be missing a bit of cohesion so I wouldn't likely repeat.

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