Name: Paneer and Broccoli Masala
Cook time: 10 minutes
Total time: 30 minutes
Yield: Serves 4
Ingredients: 2 tbsp vegetable oil, plus extra if needed; 1 pack paneer, around 8 oz, cut into large bite-size 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 ginger; 2 fresh red chiles, 1 finely sliced, 1 slit down the middle but left whole; 2 tbsp tomato paste; 1 tbsp garam masala; 2 tsp ground coriander; 1 3/4 cups coconut milk; 4 oz (about 1 3/4 cups) broccoli florets; 1 tbsp tamarind paste, or to taste; Sea salt, to taste; Sugar, to taste; Small handful of cilantro, to garnish

Photo by Martin Poole

Frying the paneer in a little oil before stirring it through the masala not only makes it crispy—it also adds loads of flavor.

Recipe notes

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