- 200g sprouting broccoli
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 1 tbsp vegetable oil
- pinch asafoetida
This is a gum from a variety of giant fennel, which naturally has a horrid and offensive smell,…
- 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
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 140g paneer cheese, cut into strips
- 1 tbsp grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 garlic cloves, crushed
- 1 tsp lemon juice
- ½ tsp ground mace
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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.
Curry 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.