Since having visited Goa I have been a little obssessed with trying out Indian ingredients and spices. Paneer is one of them. For those of you who aren’t familiar with paneer, it is a mild fresh cheese often used in Indian cuisine. Rich in protein and calcium, it is somewhat of a cross between cottage cheese and fresh mozarella, except it doesn’t melt when you heat it, making perfect to use in curries and sauces. Here I sauté it with spices and add some beautiful tenderstem broccoli and tomatoes to make a lovely vegetarian entrée. It is very flavorful and a nice change from my usual steamed broccoli….
Ingredients
- 4 cups tenderstem broccoli
- 3 tbsp ghee or coconut oil
- 2 tsp cumin
- 2 tsp coriander powder
- 1 tsp fenugreek seeds
- 1/2 tsp oestefida (or just use a smashed clove of garlic)
- 1/2 chili powder
- 1/2 tsp smoked paprika
- 2 tsp salt
- 1 cup paneer, cut into cubes – if frozen, thaw it
- 1 cup cherry tomatoes, halved
Instructions
- Bring a large pot of water to boil. Add broccoli and leave for 30 seconds or until bright green and cooked but still crunchy. Drain, rinse with cold water and set aside.
- Heat oil in a large pan on medium heat
- Toss in the spices and salt with a wooden spoon. Add the paneer cubes, keep tossing until the cubes are covered in spicy oil.
- Add the tomatoes and 1/2 cup water and reduce for 2 minutes
- Mix in the reserved broccoli and toss for another minute
- Serve immediately
