Serve this subtly spiced broccoli and paneer dish with naan breads or rotis. A meat-free, veg-packed main, perfect for Friday night
Prep:20 mins
Serves 4
2 tbsp groundnut oilthumb-sized piece of ginger, grated2 garlic cloves, crushed½ tsp cumin seeds½ tsp turmeric1 tbsp garam masala, plus an extra 1 tsp225g block paneer, cut into 2cm cubessmall bunch of coriander, chopped100g fat-free natural yogurt50g cashews1 large head of broccoli, cut into florets and stem cut into 2cm chunks400g brussels sprouts, halved or quartered250g defrosted peas1 lime, juiced, plus wedges to servemango chutney and naan breads or rotis, warmed, to serve
STEP 1Whisk 1 tbsp of the oil with the ginger, garlic, cumin, turmeric, 1 tbsp garam masala and some seasoning in a bowl. Add the paneer and stir in the mixture to coat it, then leave to marinate in the fridge for at least 2 hrs, or overnight.STEP 2Blend the coriander and yogurt with a stick blender or in a small food processor with a pinch of salt until you get a green sauce. Keep in the fridge for serving later.STEP 3Heat the grill to medium. Tip the cashews into a shallow baking tray, then toss with 1 tsp garam masala and ½ tsp sea salt. Grill for 2 mins until toasted and golden, tossing again halfway through. Tip into a bowl and set aside.STEP 4Toss the broccoli and brussels sprouts with the remaining oil. Season and spread out on the tray you used for the cashews and grill for 10 mins until just starting to turn tender, tossing halfway through. Mix in the paneer along with its marinade and grill again for 10 mins, until golden and lightly charred. Scatter over the peas and toss everything together well. Warm through for 1-2 mins under the grill (don’t leave for too long or the peas will shrivel).STEP 5Scatter over the spiced cashews, then squeeze over the lime juice. Drizzle with the yogurt dressing and serve with the chutney, naan breads or rotis and lime wedges to squeeze over.
