Paneer with broccoli & sesame

By Hester

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

Ingredients

• 200 g sprouting broccoli
• 1 tbsp vegetable oil
• pinch asafoetida
• 1 tsp cumin seeds
• 1 tbsp sesame seeds
• 1 large green chilli , finely chopped
• 1/2 tsp brown mustard seeds
• 6 curry leaves
• 1 medium onion , sliced
• 140 g paneer cheese, cut into strips
• 1 tbsp grated ginger
• 2 garlic cloves , crushed
• 1 tsp lemon juice
• 1/2 tsp ground mace

Details

Adapted from bbcgoodfood.com

Preparation

Step 1

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.


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.