Dinner ideas

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.

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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.


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