Waitrose and Partners
Turmeric cauliflower mash with spiced paneer

Turmeric cauliflower mash with spiced paneer

This inspired veggie dish combines paneer, a good source of protein that absorbs flavour beautifully, with high-fibre spinach and cauliflower.

5 out of 5 stars(1) Rate this recipe
Gluten freeVegetarian2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins
  • Pluscooling


  • 1 large cauliflower (about 900g)
  • tbsp groundnut oil (or olive or sunflower oil)
  • ½ tsp ground turmeric
  • 2 tbsp 0% fat Greek yogurt
  • tbsp lemon juice
  • 2 small red onions, finely sliced
  • 10g ginger, finely chopped
  • 1 red chilli, finely sliced
  • 1 tsp yellow mustard seeds
  • tsp curry powder (hot or mild)
  • 226g pack paneer, cut into 2cm cubes
  • 2 sprig/s fresh curry leaves (about 20)
  • 225g pack ready washed spinach


  1. Finely slice the cauliflower, then chop into small pieces (less than 1cm). Put ½ tbsp oil in a large pan over a low heat, add the turmeric and stir for 30 seconds. Add the chopped cauliflower and stir fry for 5 minutes over a medium heat until softened. Add 250ml water, bring to the boil, then cover and simmer for 10 minutes. Allow to cool, then transfer to a blender with the yogurt and 1 tbsp lemon juice. Blend until completely smooth, stopping to scrape down the sides. Return the purée to the wiped-out pan and season. Cover and set aside.

  2. Put the remaining 1 tbsp oil in a large, non-stick, lidded frying pan over a medium-high heat. Add the onions with a pinch of salt and cook, stirring, for 5 minutes until beginning to soften and colour. Add the ginger, chilli, mustard seeds and curry powder; cook for 1 minute.

  3. Turn up the heat slightly and add the paneer and stripped curry leaves, stir frying for 3-5 minutes, until the cheese is golden brown on all sides. Add the spinach to the pan with 1 tbsp water and cover with the lid for 30 seconds until wilted. Uncover and cook, stirring, for 1-2 minutes. Season and stir in the remaining ½ tbsp lemon juice.

  4. Meanwhile, reheat the cauliflower mash over a low heat, stirring often (it may have thickened slightly). Divide the mash between warm plates and top each with a quarter of the paneer mixture.


Typical values per serving when made using specific products in recipe


689kJ/ 165kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating