Ingredients:
• 2 tbsp vegetable oil, plus
extra if needed
• 1 pack paneer, around 225 g
(8 oz), cut into large bite-sized
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 root ginger
• 2 red chillies, 1 finely sliced, 1 slit
down the middle but left whole
• 2 tbsp tomato purée
• 1 tbsp garam masala
• 2 tsp ground coriander
• 400 ml (14fl oz) coconut milk
• 100 g (31/2 oz) broccoli florets
• 1 tbsp tamarind paste/
concentrate
• Pinch of sugar and salt, to taste
• Small handful of fresh coriander,
to garnish
Directions:
Gently heat the oil in a saucepan and
fry the paneer until its golden brown
on all sides. Remove from the pan
and set aside for later.
To throw the curry leaves 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 chillies.
After a minute, stir in the tomato purée, garam
masala and ground 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 five
minutes. Taste and adjust the seasoning
with salt and sugar.
Garnish with the crispy curry leaves and the fresh coriander
before serving with some steamed
basmati rice.
