Name: Broccoli and paneer saag curry
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoons extra virgin olive oil; 400 g paneer cheese, cut into 2cm pieces; 2 large heads broccoli (800g), cut into florets; 1 medium onion (150g), chopped finely; 1 bunch coriander (cilantro), leaves reserved, stems and roots chopped finely; 2 tablespoons grated fresh ginger; 2 teaspoons garam masala; 400 g can diced tomatoes; 2½ cups (625ml) vegetable stock; 1 bunch English spinach (300g), washed, leaves picked; 300 g sugar snap peas, trimmed; 2 tablespoons lemon juice

Broccoli and paneer saag curry

This fragrant paneer (cheese) and broccoli saag is packed full of healthy greens for a rich, full-flavoured Indian dish.

Looking for more vegetarian curry recipes?

Ingredients

2 tablespoons extra virgin olive oil

400 g paneer cheese, cut into 2cm pieces

2 large heads broccoli (800g), cut into florets

1 medium onion (150g), chopped finely

1 bunch coriander (cilantro), leaves reserved, stems and roots chopped finely

2 tablespoons grated fresh ginger

2 teaspoons garam masala

400 g can diced tomatoes

2½ cups (625ml) vegetable stock

1 bunch English spinach (300g), washed, leaves picked

300 g sugar snap peas, trimmed

2 tablespoons lemon juice

Method

1.Heat 1 tablespoon oil in a large, deep frying pan over high heat. Cook paneer, turning, for 3 minutes or until golden on all sides. Transfer to a large bowl. Cook three-quarters of the broccoli for 3 minutes or until browned; add to bowl with paneer.

2.Reduce heat to medium. Heat remaining oil in same pan; cook onion, ½ cup coriander roots and stems, ginger and garam masala for 5 minutes or until softened. Add tomato and stock; bring to the boil. Cook for 8 minutes or until reduced slightly.

3.Process remaining broccoli and spinach leaves until finely chopped. Stir into curry.

4.Return the paneer and cooked broccoli to pan with the sugar snap peas; cook for 3 minutes or until warmed through. Stir through lemon juice.

5.Serve curry topped with reserved coriander leaves.

Serve the curry with crisp flatbreads or brown rice.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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