TIP: To added more flavour and texture the paneer can be air fried first. Cut into 2cm cubes and dust with ½ teaspoon turmeric. Place in crisper basket. Select AIR FRY and set time to 10 minutes and temperature to 200˚C. Press START/STOP to begin cooking. After 5 minutes preheating, add paneer. Cook for 5 minutes. The paneer should be brown and crisp on outside.
This dish contains the following allergens: Milk/Dairy
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2 tbsp
oil
1 large
onion, thinly sliced
2 cloves
garlic, sliced
2.5cm piece
fresh root ginger, grated
1 tsp
chilli powder or 1 chilli deseeded and finely chopped
1
cinnamon stick
2
cardamom pods, crushed
2 tsp
turmeric
1 tsp
cumin
1 tsp
coriander
1 tsp
salt
Small handful
coriander, leaves and stalks, roughly chopped (reserve some for garnish)
400g
cauliflower, cut into 5cm florets
200g
red split lentils, well rinsed
400ml can
chopped tomatoes
600ml
water
1 tsp
garam masala
225g
Paneer cheese, cut into 2cm cubed`
2 tbsp
oil
1 large
onion, thinly sliced
2 cloves
garlic, sliced
1 inch piece
fresh root ginger, grated
1 tsp
chilli powder or 1 chilli deseeded and finely chopped
1
cinnamon stick
2
cardamom pods, crushed
2 tsp
turmeric
1 tsp
cumin
1 tsp
coriander
1 tsp
salt
Small handful
coriander, leaves and stalks, roughly chopped (reserve some for garnish)
14oz
cauliflower, cut into 5cm florets
7oz
red split lentils, well rinsed
14fl. oz can
chopped tomatoes
21fl. oz
water
1 tsp
garam masala
7.88oz
Paneer cheese, cut into 2cm cubed`
Utensils
or
or
Step 1
Select SEAR/SAUTE, set to 3 and press START/STOP to begin. Add oil and preheat for a few minutes. Then add onions, cook for 5 minutes until soft. Add garlic, ginger, spices, salt and half the fresh coriander to pot. Cook for several minutes to release flavour of spices, if necessary, add a few tablespoons of warm water to prevent sticking. Add cauliflower florets, lentils, tomatoes and water
Step 2
Close lid, move slider to the left position, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Use the arrows to the left of the display to select PRESSURE RELEASE and select QUICK RELEASE. Press START/STOP to begin cooking (the display will show PRE for approximately 9 minutes as its pressure builds, then the timer will start counting down)
Step 3
When cooking is complete, open lid and move slider to AIR FRY/COOKER, select SEAR/SAUTE, set to 3 and press START. Stir in garam masala and paneer cheese and cook for several minutes until heated through. Stir in remaining chopped coriander, remove cinnamon stick, garnish with coriander leaves and serve with basmati rice
Select SEAR/SAUTE, set to 3 and press START/STOP to begin. Add oil and preheat for a few minutes. Then add onions, cook for 5 minutes until soft. Add garlic, ginger, spices, salt and half the fresh coriander to pot. Cook for several minutes to release flavour of spices, if necessary, add a few tablespoons of warm water to prevent sticking. Add cauliflower florets, lentils, tomatoes and water
2 tbsp
oil
1 large
onion, thinly sliced
2 cloves
garlic, sliced
2.5cm piece
fresh root ginger, grated
1 tsp
chilli powder or 1 chilli deseeded and finely chopped
1
cinnamon stick
2
cardamom pods, crushed
2 tsp
turmeric
1 tsp
cumin
1 tsp
coriander
1 tsp
salt
Small handful
coriander, leaves and stalks, roughly chopped (reserve some for garnish)
400g
cauliflower, cut into 5cm florets
200g
red split lentils, well rinsed
400ml can
chopped tomatoes
600ml
water
1 tsp
garam masala
225g
Paneer cheese, cut into 2cm cubed`
2 tbsp
oil
1 large
onion, thinly sliced
2 cloves
garlic, sliced
1 inch piece
fresh root ginger, grated
1 tsp
chilli powder or 1 chilli deseeded and finely chopped
1
cinnamon stick
2
cardamom pods, crushed
2 tsp
turmeric
1 tsp
cumin
1 tsp
coriander
1 tsp
salt
Small handful
coriander, leaves and stalks, roughly chopped (reserve some for garnish)
14oz
cauliflower, cut into 5cm florets
7oz
red split lentils, well rinsed
14fl. oz can
chopped tomatoes
21fl. oz
water
1 tsp
garam masala
7.88oz
Paneer cheese, cut into 2cm cubed`
Step 2 of 3
Close lid, move slider to the left position, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Use the arrows to the left of the display to select PRESSURE RELEASE and select QUICK RELEASE. Press START/STOP to begin cooking (the display will show PRE for approximately 9 minutes as its pressure builds, then the timer will start counting down)
2 tbsp
oil
1 large
onion, thinly sliced
2 cloves
garlic, sliced
2.5cm piece
fresh root ginger, grated
1 tsp
chilli powder or 1 chilli deseeded and finely chopped
1
cinnamon stick
2
cardamom pods, crushed
2 tsp
turmeric
1 tsp
cumin
1 tsp
coriander
1 tsp
salt
Small handful
coriander, leaves and stalks, roughly chopped (reserve some for garnish)
400g
cauliflower, cut into 5cm florets
200g
red split lentils, well rinsed
400ml can
chopped tomatoes
600ml
water
1 tsp
garam masala
225g
Paneer cheese, cut into 2cm cubed`
2 tbsp
oil
1 large
onion, thinly sliced
2 cloves
garlic, sliced
1 inch piece
fresh root ginger, grated
1 tsp
chilli powder or 1 chilli deseeded and finely chopped
1
cinnamon stick
2
cardamom pods, crushed
2 tsp
turmeric
1 tsp
cumin
1 tsp
coriander
1 tsp
salt
Small handful
coriander, leaves and stalks, roughly chopped (reserve some for garnish)
14oz
cauliflower, cut into 5cm florets
7oz
red split lentils, well rinsed
14fl. oz can
chopped tomatoes
21fl. oz
water
1 tsp
garam masala
7.88oz
Paneer cheese, cut into 2cm cubed`
Step 3 of 3
When cooking is complete, open lid and move slider to AIR FRY/COOKER, select SEAR/SAUTE, set to 3 and press START. Stir in garam masala and paneer cheese and cook for several minutes until heated through. Stir in remaining chopped coriander, remove cinnamon stick, garnish with coriander leaves and serve with basmati rice
2 tbsp
oil
1 large
onion, thinly sliced
2 cloves
garlic, sliced
2.5cm piece
fresh root ginger, grated
1 tsp
chilli powder or 1 chilli deseeded and finely chopped
1
cinnamon stick
2
cardamom pods, crushed
2 tsp
turmeric
1 tsp
cumin
1 tsp
coriander
1 tsp
salt
Small handful
coriander, leaves and stalks, roughly chopped (reserve some for garnish)
400g
cauliflower, cut into 5cm florets
200g
red split lentils, well rinsed
400ml can
chopped tomatoes
600ml
water
1 tsp
garam masala
225g
Paneer cheese, cut into 2cm cubed`
2 tbsp
oil
1 large
onion, thinly sliced
2 cloves
garlic, sliced
1 inch piece
fresh root ginger, grated
1 tsp
chilli powder or 1 chilli deseeded and finely chopped
1
cinnamon stick
2
cardamom pods, crushed
2 tsp
turmeric
1 tsp
cumin
1 tsp
coriander
1 tsp
salt
Small handful
coriander, leaves and stalks, roughly chopped (reserve some for garnish)
