Tenderstem broccoli, paneer and carrot sambhal recipe Recipe

Name: Tenderstem broccoli, paneer and carrot sambhal recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g (5.3oz) chickpea (gram) flour; 2 tbsp fine semolina; 150 g (5.3oz) plain yoghurt; 2 tsp crushed ginger; 1 green chilli, finely chopped (optional); 1.5 tsp salt; 0.5 tsp turmeric powder; 2 tsp cumin seeds; 0.5 tsp bicarbonate of soda; 3 fresh coriander sprigs, chopped; 80 ml (2.8fl oz) warm water; 1 splash vegetable or sunflower oil, for frying; 1 Pink Lady apple, cut, cored and grated; 100 g (3.5oz) plain yoghurt; 2 tbsp crushed cumin seeds or ground cumin; 1 tsp salt; 250 g (8.8oz) Tenderstem; 2 large carrots, grated; 225 g (7.9oz) paneer cheese, cut into 1cm cubes; 1 large lemon's zest and juice; 2 tbsp vegetable or sunflower oil; 1.5 tsp small black mustard seeds; 5 curry leaves; 1.5 tsp table salt; 2 tsp cumin powder; 2 tsp coriander; 2 tsp red chilli powder

Servings: persons

150 g (5.3oz) chickpea (gram) flour
2 tbsp fine semolina
150 g (5.3oz) plain yoghurt
2 tsp crushed ginger
1 green chilli, finely chopped (optional)
1.5 tsp salt
0.5 tsp turmeric powder
2 tsp cumin seeds
0.5 tsp bicarbonate of soda
3 fresh coriander sprigs, chopped
80 ml (2.8fl oz) warm water
1 splash vegetable or sunflower oil, for frying
1 Pink Lady apple, cut, cored and grated
100 g (3.5oz) plain yoghurt
2 tbsp crushed cumin seeds or ground cumin
1 tsp salt
250 g (8.8oz) Tenderstem
2 large carrots, grated
225 g (7.9oz) paneer cheese, cut into 1cm cubes
1 large lemon's zest and juice
2 tbsp vegetable or sunflower oil
1.5 tsp small black mustard seeds
5 curry leaves
1.5 tsp table salt
2 tsp cumin powder
2 tsp coriander
2 tsp red chilli powder

1
Steam the Tenderstem for 5 minutes and then transfer to a bowl of iced water.
2
To make the poodla: mix all the ingredients together to make a batter use a balloon whisk to get rid of any lumps of flour.
3
Heat a tsp of oil in a flat, preferably non-stick, frying pan.
4
Ladle in a few tablespoons of the batter and then smooth over into a round with the back of the spoon.
5
Leave to cook for a few minutes until the edges start crisping up and the top looks dry in places and then flip over and cook the other side for a few minutes.
6
They should be golden brown colour and have a few little holes in surface.
7
Repeat until youve used up all the batter.
8
This should make 4 dinner plate-sized poodla.
9
When your poodla are ready, put the oil in the wok and add the mustard seeds.
10
Place over a medium heat.
11
When the seeds start to fizzle and pop add the curry leaves, quickly followed by the paneer.
12
Saute the paneer for a minute or so until some of the edges start to brown.
13
Pour over the lemon juice and then add the grated carrots and spices.
14
Give it a good mix through to distribute the spices and then finally add the Tenderstem and lemon zest.
15
Gently stir to warm the Tenderstem through.
16
You can garnish with some chopped coriander.
17
To make the raita; cut, core and grate the apples.
18
Pour the yoghurt, cumin and salt over the grated apples and mix together well.
19
Serve a good spoonful on the side of your sambhal and poodla.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 150 g (5.3oz) chickpea (gram) flour, 2 tbsp fine semolina, 150 g (5.3oz) plain yoghurt, 2 tsp crushed ginger, and more.

Yes, Tenderstem broccoli, paneer and carrot sambhal recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tenderstem broccoli, paneer and carrot sambhal recipe

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