{"0":"Start a day before you are planning to serve this dish by preparing paneer, the cheese we will add into this dish. You can do this by following this recipe. After taking out the water, place the cheese, wrapped in a fine kitchen towel, under a heavy stone or pot filled with water, so that the extra water is pressed out and the cheese becomes firm over night.","1":"The next day, you can begin the preparations with washing both, the tomatoes and the cauliflower thoroughly before cutting them into medium-sized pieces and putting them aside in two separate bowls.","2":"Heat up two tablespoons of oil in a deep pan or wok. When it is hot, add cumin, garam masala, coriander and turmeric into the oil. Stir so that the spices don't burn but slowly develop their aroma and turn to a darker colour. Once they are roasted, you can add the tomato pieces into the pan. Stir to mix the spices with the tomatoes and let the tomatoes get cooked well.","3":"After about two minutes, you can add the cauliflower pieces as well, sprinkling some salt on top and mixing it well. Add the water, too, and place a Lid onto your pan or wok. Bring the water to a boil and then turn the heat down to medium to let it simmer for about 15 minutes. Stir from time to time.","4":"In the meantime you can take out the paneer and cut it into cubes. Place a pan onto your stove and heat up the remaining tablespoon of oil in it, fry the paneer cubes in this pan for a few minutes, turning them repeatedly so that they get golden from all sides. Avoid too high heat however and stop before the cheese gets too dry.","5":"Once the cauliflower is about halfway cooked, you can add the paneer cubes into the wok or pan. Take off the lid now and let the mixture cook for another 15 minutes until the cauliflower is completely cooked.","6":"You can then switch off your stove, wash some fresh coriander and use the leaves for decoration on top!","7":"Enjoy!"}