In a skillet, heat 1 tbsp of oil over medium heat. Add chopped onions, minced garlic, and grated ginger. Sauté until onions are translucent. Add diced tomatoes, curry powder, cumin seeds, turmeric, and salt. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Blend into a smooth gravy and set aside.

Cook the Rice

In a separate pot, bring 2 cups of water to a boil. Add jasmine rice and a pinch of salt. Reduce heat, cover, and simmer for about 15 minutes or until rice is cooked and water is absorbed. Fluff with a fork and set aside.

Make the Cauliflower Paneer Curry

In the same skillet, heat the remaining 1 tbsp of oil. Add cauliflower florets and sauté for 5-7 minutes until they start to soften. Add green peas and the roasted tomato gravy. Stir well to combine and let simmer for 10 minutes. Add cubed paneer and cook for an additional 5 minutes. Adjust salt as needed and garnish with fresh cilantro.

Prepare Garlic Toast

Spread minced garlic on each slice of bread. Toast in a skillet with a bit of oil until golden brown on both sides.

Serve

Serve the cauliflower paneer curry over jasmine rice with garlic toast points on the side.