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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.

Tandoori Paneer with Charred Tenderstem Broccoli

Prep Time20 mins

Cook Time15 mins

Servings: 2


Griddle Pan

Large bowl



  1. 250 g Paneer sliced

  2. 1 1/2 tsp ground coriander

  3. 1 tsp cumin

  4. 1/2 tsp turmeric

  5. 1/2 tsp garam masala

  6. 1/4 tsp ground ginger

  7. 1 tsp minced garlic

  8. 3 tbsp greek yogurt

  9. salt and pepper

  10. 1 tsp ghee/butter


  1. 300 g Tenderstem Broccoli

  2. 1 tsp ghee/butter

  3. 1/2 tsp cumin seeds

  4. 1/4 tsp garam masala

  5. salt and pepper

To serve

  1. 1 lemon cut into wedges

  2. Tamarind Chutney to drizzle

  3. 1 handful fresh coriander

  4. 1 handful fresh curry leaves optional

  5. 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.


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