First night in the kitchen

Tomato Pulagobi (Tomato Cauliflower)

Ingredients that we found:
400g tomatoes, whole
1 cauliflower, chopped
200g paneer cheese, cubed
4 dried curry leaves
1 tsp red chili
1 tsp cumin
1.5 tsp coriander
1.5 tsp turmeric
1 tsp salt
2 tbsp vegetable oil

Ingredients that we didn't find:
2 medium onions, diced
4 cloves garlic, pureed
50g ginger root, pureed
1/4 tsp onion seed
Fresh coriander (cilantro) for garnish

Cook it:
Boil tomatoes in water 15-20 minutes until skins have peeled. Drain, remove skins, mash, and set aside. In a small bowl, stir together dry spices with 2-3 tbsp water to make paste. In a large saucepan or wok, heat oil on medium, fry curry leaves 5 minutes. [Add onion and sautee till golden; stir in garlic and ginger puree, if you got it.] Stir in spice paste and mix well; cook for 3-5 minutes stirring often. Stir in mashed tomatoes. Let simmer uncovered 5 minutes. Stir in cauliflower. Cover and simmer 12-15 minutes. Stir occasionally and ensure dish does not dry out. When cauliflower has reached desirable doneness, remove from heat, stir in paneer and leave covered 5 minutes before serving. [Garnish with chopped fresh coriander.]
Serves 2 as a complete meal or 4-6 as a side dish.

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