SPICED BROCCOLI WITH PANEER
Paneer cheese makes a great ingredient for vegetarian curries. This one is spiced up with garam masala
Provided by Katy Greenwood
Categories Main course
Time 20m
Number Of Ingredients 8
Steps:
- Cook the broccoli in a large pan of boiling salted water for 3-4 mins. Save a little of the cooking water, then drain broccoli and set aside in the colander.
- Heat the oil in a large frying pan over a medium heat. Season, then fry the paneer for 2-3 mins on each side until golden. Move the paneer to the edge of the pan and add the garam masala, garlic, chilli and reserved cooking water. Cook for 2 mins, then return broccoli to the pan, with the lemon zest and juice. Toss everything together to heat through and serve with warm naan breads.
Nutrition Facts : Calories 529 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 37 grams protein, Sodium 1.3 milligram of sodium
PANEER AND BROCCOLI MASALA RECIPE
Frying the paneer in a little oil before stirring it through the masala not only makes it crispy-it also adds loads of flavor.
Provided by Anjali Pathak
Time 30m
Yield Serves 4
Number Of Ingredients 19
Steps:
- Gently heat the oil in a saucepan and fry the paneer until it's golden brown on all sides. Remove from the pan and set aside for later.
- Throw the curry leaves (if using) into the pan to crisp up. Take them out and reserve for sprinkling over at the end.
- Add a little more oil to the pan if you need to and toss in the mustard and cumin seeds. Once they start sizzling, stir in the turmeric and onion. Allow to soften for a few minutes before stirring in the garlic, ginger and chiles. After a further minute, stir in the tomato paste, garam masala and coriander.
- Add a splash of water to the pan and pour in the coconut milk. Bring to a simmer and toss in the broccoli and fried paneer. Stir through the tamarind and simmer for 5 minutes. Taste and adjust the seasoning with salt and sugar. Garnish with the crispy curry leaves and the fresh cilantro before serving with some steamed basmati to mop up the sauce.
SPICY BROCCOLI WITH GARLIC
Garlic and spiced crushed red pepper add kick and spice to broccoli.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Peel and slice thick stems from broccoli; separate florets.
- In a skillet, bring water to a simmer over medium-low heat. Add stems and florets; cook, covered, until bright green, 4 minutes.
- Stir in olive oil, minced garlic, salt, and crushed red pepper. Cook 4 minutes.
- Turn off heat; stir in vinegar.
Nutrition Facts : Calories 176 g, Fat 15 g, Protein 4 g
MATTAR PANEER (PEAS AND PANEER IN SPICED TOMATO GRAVY)
Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. This version skips the hassle of puréeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish that is so much more than the sum of its parts.
Provided by Zainab Shah
Categories dinner, weeknight, curries, main course
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Heat ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.
- In the same frying pan or wok add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.
- Add chile powder, cumin seeds and turmeric, and stir until fragrant, about 30 seconds to a minute. Stir in tomatoes and salt. Add 3/4 cup water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.
- Lower the heat to medium-low, and stir in cashew butter. Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice or roti.
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