SPICED BROCCOLI, PANEER & PEAS WITH GARAM MASALA CASHEWS
Serve this subtly spiced broccoli and paneer dish with naan breads or rotis. A meat-free, veg-packed main, perfect for Friday night
Provided by Anna Glover
Categories Dinner, Main course, Supper, Vegetable
Time 45m
Number Of Ingredients 15
Steps:
- Whisk 1 tbsp of the oil with the ginger, garlic, cumin, turmeric, 1 tbsp garam masala and some seasoning in a bowl. Add the paneer and stir in the mixture to coat it, then leave to marinate in the fridge for at least 2 hrs, or overnight.
- Blend the coriander and yogurt with a stick blender or in a small food processor with a pinch of salt until you get a green sauce. Keep in the fridge for serving later.
- Heat the grill to medium. Tip the cashews into a shallow baking tray, then toss with 1 tsp garam masala and ½ tsp sea salt. Grill for 2 mins until toasted and golden, tossing again halfway through. Tip into a bowl and set aside.
- Toss the broccoli and sprouts with the remaining oil. Season and spread out on the tray you used for the cashews and grill for 10 mins until just starting to turn tender, tossing halfway through. Mix in the paneer along with its marinade and grill again for 10 mins, until golden and lightly charred. Scatter over the peas and toss everything together well. Warm through for 1-2 mins under the grill (don't leave for too long or the peas will shrivel).
- Scatter over the spiced cashews, then squeeze over the lime juice. Drizzle with the yogurt dressing and serve with the chutney, naan breads or rotis and lime wedges to squeeze over.
Nutrition Facts : Calories 509 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 33 grams protein, Sodium 0.7 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.
SPICED BROCCOLI, PANEER & PEAS WITH GARAM MASALA CASHEWS
Serve this subtly spiced broccoli and paneer dish with naan breads or rotis. A meat-free, veg-packed main, perfect for Friday night
Provided by Anna Glover
Categories Dinner, Main course, Supper, Vegetable
Time 45m
Number Of Ingredients 15
Steps:
- Whisk 1 tbsp of the oil with the ginger, garlic, cumin, turmeric, 1 tbsp garam masala and some seasoning in a bowl. Add the paneer and stir in the mixture to coat it, then leave to marinate in the fridge for at least 2 hrs, or overnight.
- Blend the coriander and yogurt with a stick blender or in a small food processor with a pinch of salt until you get a green sauce. Keep in the fridge for serving later.
- Heat the grill to medium. Tip the cashews into a shallow baking tray, then toss with 1 tsp garam masala and ½ tsp sea salt. Grill for 2 mins until toasted and golden, tossing again halfway through. Tip into a bowl and set aside.
- Toss the broccoli and sprouts with the remaining oil. Season and spread out on the tray you used for the cashews and grill for 10 mins until just starting to turn tender, tossing halfway through. Mix in the paneer along with its marinade and grill again for 10 mins, until golden and lightly charred. Scatter over the peas and toss everything together well. Warm through for 1-2 mins under the grill (don't leave for too long or the peas will shrivel).
- Scatter over the spiced cashews, then squeeze over the lime juice. Drizzle with the yogurt dressing and serve with the chutney, naan breads or rotis and lime wedges to squeeze over.
Nutrition Facts : Calories 509 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
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