• 2 tblsp oil or ghee
• About 200 g paneer (made of 1 l milk and 1 dl yoghurt) in bite-size cubes
• 20 fresh curry leaves, if available, otherwise similar dried
• 2 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 onion, diced
• 2 large garlic cloves, chopped
• 1 tblsp ginger peeled and finely chopped
• 2 chilies, or to taste, in whichever way, shape or form available
• 2 tblsp tomato purée
• 1 tblsp garam masala
• 2 tsp ground coriander
• 1 tine coconut milk
• 200 g broccoli florets
• 1 tblsp tamarind paste or to taste
• Salt
• Garnish with fresh coriander if available.

Gently brown the paneer on all sides in the oil. Remove from the pan.

Crisp up the curry leaves in the same pan. Remove them from the pan to use as garnish.

Sizzle the mustard seeds and cumin seeds adding more oil if needed. Stir in turmeric and onion. Allow the onion to soften before stirring in garlic, ginger and chilies, followed by the tomato purée, garam masala and ground coriander after a further minute.

Pour in the coconut milk and tamarind, bring to a simmer, and add the paneer and broccoli. Simmer for five minutes.