Paneer with broccoli & sesame
By Good Food
Serve this vegetarian dish made with Indian cheese, paneer, as part of a curry night or with rice as a midweek supper
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Prep:10 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 195
-
fat 14g
-
saturates 6g
-
carbs 5g
-
sugars 3g
-
fibre 3g
-
protein 11g
-
salt 1.3g
Ingredients
- 200g sprouting broccoli
- 1 tbsp vegetable oil
- pinch asafoetida
- 1 tsp cumin seed
- 1 tbsp sesame seeds
- 1 large green chilli, finely chopped
- ½ tsp brown mustard seeds
- 6 curry leaves
- 1 medium onion, sliced
- 140g paneer cheese, cut into strips
- 1 tbsp grated ginger
- 2 garlic cloves, crushed
- 1 tsp lemon juice
- ½ tsp ground mace
Tip
Indian ingredientsCurry leaves can be bought fresh from Indian shops, or dried from some supermarkets. They freeze very well. Asafoetida is a pungent powdered spice used in Indian cooking. It has a very powerful onion flavour so should always be used sparingly.
Method
Trim the broccoli and boil or steam for 5-6 mins until tender but firm to the bite. Drain and cool under cold running water. Heat the oil in a wok or large frying pan, then add the asafoetida, cumin seeds, sesame seeds, chilli, mustard seeds and the curry leaves. Cook for 1 min until fragrant, then add the onion and cook another 2 mins.
Throw in the paneer, ginger and garlic, and season. Cook on a medium heat for 4-5 mins until the paneer turns golden. Add the broccoli and mix through the paneer and spices, then add lemon juice, mace and twist of pepper.
