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
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