#6 Where Do the Days Go? And a Paneer Cauliflower Recipe

3 Weeks ago we arrived in Goa. It’s gone so quickly which makes me wonder where do the days go? the thing is that we get so used to having everything in one place or delivered to our doorstep that it’s totally different here. There is the bread man who comes by in different hours of the day, and the market for fruit and veg, and they sometimes have what you need and sometimes don’t, and then the ladies who sell fish in the fish market, and it’s different fish everyday and sometimes you need to really look around, there is the general store for grains, lentils, four etc. they also have a 2nd floor with things you need, trust me here you actually need! like a lime squeezer, the limes here are brilliant but they need a squeezer. And then there is the shop for the imported stuff and the shop on the other side of town for the organic stuff and the corner store for eggs.

So where do the days go? Yoga, shopping around the village for groceries, cooking and the beach, the days go fast by simply living and enjoying living.

I love the fact that everything here is fresh and you cook by what is available, it really stretches your limits and imagination, there is nothing better when facing a challenge and overcoming it.

one of my favorite dishes back in London was my paneer, cauliflower dish with a creamy coconut Makhani sauce, i had to adjust it a bit as i don’t bake it here but cook it, still – tastes amazing. So here you go.

What you will need

  • 2 xTBSP olive oil
  • 1 Medium size cauliflower cut and cooked in boiling water until partially soft
  • 2 x Chopped onions
  • 2 x Dried red chillies
  • 4 Cm chopped ginger root
  • 6 X Garlic cloves
  • 10 x Curry leaves
  • Spices: 1x TBSP cumin, 1x TBSP Turmeric, 1x TBSP garam masala 1xTBSP ground coriander, 1 xTBSP fenugreek seeds, salt
  • 1 x Tin coconut milk
  • 5 x Tomatoes chopped
  • 1/2 Cup of cashews pre-soaked in water for about 20 minuets
  • 250 Grams Paneer cheese
  • Chopped fresh coriander to garnish
  • Basmati rice to serve

Let’s Get Started

  • Fry the onions in some olive oil until they are nice and golden
  • Add chillies, ginger, garlic and curry leaves, mix for another 5 minutes

  • Add all spices and mix well for 2 minutes

  • Add tomatoes and cook for 5 minutes, mashing tomatoes as they cook

  • Add Coconut milk, bring to the boil, once boiled, remove from the heat
  • Add Cashews and using a hand blender, blend all the ingredients to a smooth creamy sauce

  • Add the cooked cauliflower, paneer cut into cubes and bring to the boil again, then cook for 10 minutes on low heat.
  • Serve with basmati rice and Roti bread.


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