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.
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.