Save to your scrapbook
Atul Kochhar’s Tandoori-style paneer & broccoli
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 tbsp gram flour
226g pack paneer, cut into 4cm x 4cm x 1cm pieces
150g broccoli, cut into florets
For the marinade:
30g double cream
1 tsp ground coriander
1 tsp turmeric
1 tsp red chilli powder
2 tbsp vegetable oil
1. First, toast the gram flour.
2. Mix together all the marinade ingredients, and stir in the toasted gram flour. Coat the paneer and broccoli with the mixture and refrigerate for 1-2 hours.
3. Cook the marinated broccoli and paneer on a hot griddle pan or barbecue until charred – it will only take a couple of minutes each side. Baste regularly with oil. If you prefer, you could roast them in an oven preheated to 200°C, gas mark 6 for 7-10 minutes.
4. Sprinkle with lime juice and serve hot. Great served with a green salad.
This recipe was first published in June 2016.