Paneer with broccoli & sesame

Paneer with broccoli & sesame

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(10 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
Serve 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

  • Vegetarian

Nutrition: per serving

  • kcal195
  • fat14g
  • saturates6g
  • carbs5g
  • sugars3g
  • fibre3g
  • protein11g
  • salt1.3g
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  • 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



    Asafoetida is a gum from a variety of giant fennel, which naturally has a strong and pungent…

  • 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


  1. 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.

  2. 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.

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Comments, questions and tips

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18th Nov, 2017
Gorgeous dish. I followed a tip below and fried the paneer before doing the rest of the dish and then adding it back in at the end, just to make sure it got really golden. Also I didn’t have curry leaves but it was fine without. I would suggest serving this with a dahl or other wet curry though, as it is a little dry just with rice. Really lovely though, will make again!
7th Jun, 2012
Very nice, light meal. My suggestion would be to maybe fry the paneer in a little oil before doing the rest of the dish, and then just mix it through towards the end. I had trouble getting my paneer "golden brown". Tasty though :o) Will be doing again if I feel in a paneer buying mood :o)
13th May, 2012
Just finished eating this, and it was really yum!
4th Feb, 2012
Usually slightly larger Sainsbury's sell paneer; in ours it is just with the cheese. It is also reasonably priced (1.49-1.69), so good for budget cooking.
16th Oct, 2011
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.
6th Oct, 2011
you could try haloumi
9th Sep, 2016
I would have thought that would be far too salty.
edwa453's picture
29th May, 2011
I did this to accompany Indian Shepherds pie for friends on the Royal Wedding day. It went down a storm with adults and kids alike. We were fighting over the last bits in the bottom of the bowl! Really tasty!
25th May, 2011
Really easy and tasty. My meat loving husband loved it. Worked really well with the spicy rice suggested. I could not find paneer so used halloumi and I left out the chilli as prefer things not too spicy.
24th May, 2011
Can someone suggest an alternative cheese to paneer as impossible to buy where I live?
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