Chile-Hot Cheese with Cauliflower and Cilantro from 660 Curries by Raghavan Iyer

Name: Chile-Hot Cheese with Cauliflower and Cilantro from 660 Curries by Raghavan Iyer
Ingredients: 2 tablespoons canola oil; 1 cup finely chopped red onion; 1 cup finely chopped fresh cilantro leaves and tender stems (see Tips); 4 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly sliced crosswise (do not remove the seeds); 1 pound cauliflower, cut into ½-inch florets; ¼ teaspoon ground turmeric; 1 medium-size tomato, cored and finely chopped; 1½ teaspoons coarse kosher or sea salt; 8 ounces Doodh paneer, cut into 1-inch cubes and fried (see box); ½ teaspoon Punjabi garam masala

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I love cauliflower—along with the rest of the cruciferous vegetables like broccoli, cabbage, and collard greens—not only because it contains elements thought to

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Ingredients

2 tablespoons canola oil
1 cup finely chopped red onion
1 cup finely chopped fresh cilantro leaves and tender stems (see Tips)
4 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly sliced crosswise (do not remove the seeds)
1 pound cauliflower, cut into ½-inch florets
¼ teaspoon ground turmeric
1 medium-size tomato, cored and finely chopped
1½ teaspoons coarse kosher or sea salt
8 ounces Doodh paneer, cut into 1-inch cubes and fried (see box)
½ teaspoon Punjabi garam masala