Paneer, a firm Indian-style cows milk cheese, will soak up all the flavours in this delish vegetarian dish.
- Preheat oven to 210C/190C fan forced. Line a baking tray with baking paper.
- To make salad, place cauliflower and chickpeas on prepared tray. Drizzle with 1 1∕2 tbs oil. Sprinkle with cumin and chilli. Season. Toss to combine. Roast, stirring halfway, for 25 minutes or until tender. Whisk lemon juice, chutney and remaining oil together in a bowl. Add onion. Set aside for 2 minutes, then add cauliflower mixture and coriander.
- Meanwhile, combine potato, paneer, flour, baking powder, onion and coriander in a large bowl. Make a well in centre. Whisk milk, eggs and curry paste together in a jug. Pour into well. Season. Stir to combine. Heat 1 tbs oil in a non-stick frying pan over medium heat. Spoon four 1∕3 cupfuls of mixture into the pan. Spread with a spoon. Cook, carefully turning, for 4 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towel. Keep warm. Repeat with remaining oil and batter to make 8 fritters.
- Toss salad to combine. Serve with fritters and lemon wedges.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set