Recipe for Paneer pan-fried to golden brown yumminess and then seasoned with garam masala, garlic and fresh chilli
2 heads of broccoli – break into florets
400g paneer – cut into cubes (2cm)
2 tsp garam masala
2 cloves garlic – crush, peel and chop finely
2 fresh chilli – de-seed and chop
tin foil (from your pantry)
olive oil, salt and pepper (from your pantry)
Prepare all ingredients as indicated above. Preheat oven to 180°C.
Using a fine grater, grate the skin of the lemon – be careful to grate the skin only and not the white pith underneath. When done, halve the lemons and juice.
Stack the roti and wrap in tin foil. Place in the middle of the pre-heated oven for 15 minutes. When done, turn the oven off and keep warm.
Place a large saucepan of lightly salted water on to boil. When boiling toss in the broccoli florets and cook for about 3 minutes. They should still be crunchy. Remove from the stove. Pour about half a cup of the cooking water into a jug/bowl. Drain the broccoli in the colander and set aside.
Heat a few glugs of olive oil in a large frying pan over a medium heat. Season the paneer cubes with salt and pepper and then fry them in the hot oil until golden brown – about 2 minutes on each side. Move the paneer to the side of the pan and add the garlic, chilli, garam masala and a splash of the reserved cooking water from the broccoli. Cook for about a minute and then add the broccoli, lemon zest and lemon juice. Stir for a few minutes to heat through.
To serve, divide the paneer and broccoli between the plates and place a warm roti on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.