Paneer with broccoli & sesame
Cooking time
Prep: 10 mins Cook: 15 minsSkill level
EasyServings
Serves 4Serve this vegetarian dish made with Indian cheese, paneer, as part of a curry night or with rice as a midweek supper
Nutrition and extra info
Additional info
- Vegetarian
Nutrition info
Nutrition per serving
- kcalories
- 195
- protein
- 11g
- carbs
- 5g
- fat
- 14g
- saturates
- 6g
- fibre
- 3g
- sugar
- 3g
- 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
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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.
Recipe from Good Food magazine, February 2011
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Comments
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You can make your own paneer by bringing milk to the boil then adding a dash lemon juice or vinegar to curdle it. Stir gently then strain through muslin or a fine sieve to collect the solids. If you want a solid lump to cut into pieces, wrap in a muslin cloth and put a weight on top and leave for a few hours or overnight in the fridge. You don't get much solid from skimmed or semi-skimmed milk, so better to use full fat for this.