Paneer with broccoli & sesame

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

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 195
  • fat 14g
  • saturates 6g
  • carbs 5g
  • sugars 3g
  • fibre 3g
  • protein 11g
  • salt 1.3g

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

Tip

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.

Method

  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.