Paneer & Broccoli Curry

Paneer & Broccoli Curry

Based on 0 ratings

"This is a quick and easy weekday meal. The kids might not be keen on the paneer though, so you can swap that for potato (cubed)."

Difficulty

Medium 👍
25
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings2
½
onion
1 cloves
garlic
1 tbsp
garam masala
5 g
cilantro
tbsp
vegetable oil
125 g
cherry tomatoes
250 ml
vegetable stock
45 g
kale
175 g
long-grain rice
225 g
broccoli
100 g
paneer cheese
salt
pepper

Utensils

food processor, large saucepan, frying pan

  • Step 1/9

    • ½ onion
    • 1 cloves garlic
    • 1 tbsp garam masala
    • 5 g cilantro
    • tbsp vegetable oil
    • food processor

    Blitz the onion, garlic, garam masala, coriander stems and a third of the coriander leaves with 1 tbsp of vegetable oil in a food processor until it forms a thick paste.

  • Step 2/9

    • large saucepan

    Heat half a tbsp of oil in a large saucepan over a medium heat and add the paste from Step 1. Fry for 5 mins, stirring, adding a little water if it sticks.

  • Step 3/9

    • 125 g cherry tomatoes
    • 250 ml vegetable stock

    Add the cherry tomatoes (half finely chopped, half halved) and vegetable stock; cook for 5 minutes.

  • Step 4/9

    • 45 g kale

    Add the kale and cook for another 5 minutes.

  • Step 5/9

    Add the halved cherry tomatoes and cook for another 2 minutes. Season with salt and pepper.

  • Step 6/9

    • 175 g long-grain rice

    Meanwhile, cook the rice to packet instructions.

  • Step 7/9

    • 225 g broccoli

    Bring a separate pan of water to the boil and cook the broccoli for 3-4 minutes until tender. Cut the florets to the size you prefer.

  • Step 8/9

    • 100 g paneer cheese
    • frying pan

    Heat 1 tbsp of vegetable oil in a frying pan over a medium-high heat. Add the paneer and cook for 7-10 minutes, turning to brown on all sides.

  • Step 9/9

    Combine the paste, broccoli and remaining coriander (aka cilantro). Serve with the rice.

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