Set a large deep skillet with a lid on the stove over medium heat.

Add 1 tablespoon of the olive oil to the skillet and let it heat for about 30 seconds.

Put the paneer cubes into the skillet in one layer. Cook for 2 to 3 minutes, without moving them much, until the bottoms are golden.

Turn the paneer and cook for 2 to 3 minutes more until several sides are browned. Transfer the paneer to a plate.

Add the remaining 1 tablespoon olive oil to the same skillet.

Put the chopped onion and 1/2 teaspoon of the salt into the skillet. Cook for 3 minutes, stirring often, until the onion softens.

Add the cauliflower florets to the skillet. Cook for 5 minutes, stirring every minute or so, until the cauliflower starts to pick up brown spots and soften at the edges.

Sprinkle the curry powder over the onion and cauliflower. Stir for 30 seconds until the spice smells fragrant.

Add the bulgur to the skillet. Stir for 1 minute so the grains are coated in the oil and spices.

Pour the vegetable broth into the skillet. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits.

Raise the heat to medium-high and bring the liquid to a steady boil.

Stir the frozen peas and the remaining 1/2 teaspoon salt into the skillet.