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Paneer with broccoli & sesame

Paneer with broccoli & sesame

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Serve this vegetarian dish made with Indian cheese, paneer, as part of a curry night or with rice as a midweek supper

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal195
fat14g
saturates6g
carbs5g
sugars3g
fibre3g
protein11g
low insalt1.3g
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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

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
INDIAN INGREDIENTS

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.

Goes well with

Recipe from Good Food magazine, February 2011

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Overall rating

A star rating of 4.3 out of 5.12 ratings
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