Creamy Cauliflower and Paneer Curry with Coconut Milk

1.Heat the vegetable oil in a large pan over medium heat.

2.Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3.Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

4.Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

5.Add the curry powder and turmeric powder, stirring well to coat the onions and cook for another minute.

6.Add the cauliflower florets to the pan, stirring to combine with the spices and onions.

7.Pour in the coconut milk and bring the mixture to a gentle simmer.

8.Cover the pan and let it cook for about 10 minutes, or until the cauliflower is tender.

9.Once the cauliflower is cooked, gently fold in the cubed paneer and season with salt to taste.

10.Let it simmer for an additional 5 minutes to warm the paneer through.

11.Remove from heat and garnish with fresh cilantro before serving.