Cauliflower and Paneer Curry

Ingredients (including all the listed ingredients):

- 1 cauliflower (cut into florets)

- 200g paneer (cubed)

- 1 onion (finely chopped)

- 2 tomatoes (diced)

- 2 tablespoons vegetable oil

- 1/2 cup water

- 1/2 cup cream (or substitute with coconut milk for a dairy-free option)

- 2 tablespoons mango chutney

- 1 teaspoon ginger purée

- 1 teaspoon garlic purée

- 1 teaspoon ground turmeric

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon ground fenugreek

- Salt and pepper to taste

- Fresh coriander for garnish

Instructions:

1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until they become translucent.

2. Add the ginger and garlic purée, and cook for a couple of minutes until fragrant.

3. Stir in the diced tomatoes, ground turmeric, ground cumin, ground coriander, and ground fenugreek. Cook for about 5 minutes until the tomatoes break down and the spices are well incorporated.

4. Add the cauliflower florets and cubed paneer to the pan. Mix well to coat them with the spice mixture.

5. Pour in the water, cover the pan, and let it simmer for about 15-20 minutes or until the cauliflower is tender.

6. Stir in the cream and mango chutney. Season with salt and pepper to taste. Let it simmer for an additional 5-10 minutes.

7. Garnish with fresh coriander and serve with rice or naan bread.