Name: Paneer and Broccoli Masala
Cook time: 10 minutes
Total time: 30 minutes
Yield: Serves 4
Ingredients: 2 tbsp vegetable oil, plus extra if needed; 1 pack paneer, around 8 oz, cut into large bite-size pieces; 20 fresh curry leaves (optional); 2 tsp black mustard seeds; 1 tsp cumin seeds; 1 tsp ground turmeric; 1 onion, finely diced; 2 garlic cloves, finely chopped; 1 tbsp peeled and finely chopped fresh ginger; 2 fresh red chiles, 1 finely sliced, 1 slit down the middle but left whole; 2 tbsp tomato paste; 1 tbsp garam masala; 2 tsp ground coriander; 1 3/4 cups coconut milk; 4 oz (about 1 3/4 cups) broccoli florets; 1 tbsp tamarind paste, or to taste; Sea salt, to taste; Sugar, to taste; Small handful of cilantro, to garnish

Photo by Martin Poole

Frying the paneer in a little oil before stirring it through the masala not only makes it crispy—it also adds loads of flavor.

Recipe information

Total Time
30 minutes
Yield
Serves 4

Ingredients

2 tbsp vegetable oil, plus extra if needed

1 pack paneer, around 8 oz, cut into large bite-size pieces

20 fresh curry leaves (optional)

2 tsp black mustard seeds

1 tsp cumin seeds

1 tsp ground turmeric

1 onion, finely diced

2 garlic cloves, finely chopped

1 tbsp peeled and finely chopped fresh ginger

2 fresh red chiles, 1 finely sliced, 1 slit down the middle but left whole

2 tbsp tomato paste

1 tbsp garam masala

2 tsp ground coriander

1 3/4 cups coconut milk

4 oz (about 1 3/4 cups) broccoli florets

1 tbsp tamarind paste, or to taste

Sea salt, to taste

Sugar, to taste

Small handful of cilantro, to garnish

Preparation

Step 1
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.
Step 2
Throw the curry leaves (if using) into the pan to crisp up. Take them out and reserve for sprinkling over at the end.
Step 3
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.
Step 4
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.

Image may contain: Plant, Food, Produce, Vegetable, Bean, and Lentil

Reprinted from The Indian Family Kitchen: Classic Dishes for a New Generation by Anjali Pathak. Copyright © 2015 by Octopus Publishing Group Ltd. Published in the United States by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Buy the full book from Amazon or Bookshop.

Recipe notes

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