Updated: Aug 24, 2020
A quick and easy veggie dish packed with flavour! No need to marinade the paneer for long just 15 min whilst you cook the broc. Serve as is for lunch or bulk it out with steamed rice for dinner.
Prep Time20 mins
Cook Time15 mins
Servings: 2
Griddle Pan
Large bowl
250 g Paneer sliced
1 1/2 tsp ground coriander
1 tsp cumin
1/2 tsp turmeric
1/2 tsp garam masala
1/4 tsp ground ginger
1 tsp minced garlic
3 tbsp greek yogurt
salt and pepper
1 tsp ghee/butter
300 g Tenderstem Broccoli
1 tsp ghee/butter
1/2 tsp cumin seeds
1/4 tsp garam masala
salt and pepper
1 lemon cut into wedges
Tamarind Chutney to drizzle
1 handful fresh coriander
1 handful fresh curry leaves optional
1 red chili sliced
In a bowl combine all the spices with the yogurt, salt and pepper. Add the slices of paneer to the marinade and set aside for 15/20min.
Heat a griddle pan on high, melt the ghee/butter to fry the curry leaves until crispy then remove from the pan and set aside for later. Whilst the pan is still hot add in the broccoli cook until it starts to catch on the edges but still eldante and vibrant green. Add the cumin seeds and garamaslaa for the last few min. Set aside and keep warm.
In the same pan melt the ghee/butter on high then grill the marinated paneer, cook for 2/3 min on each side or until nicely charred and the cheese has softened.
Serve with the broccoli, fresh coriander, crispy curry leaves, red chili, and a drizzle of tamarind chutney. A wedge of lemon on the side for safe measure.