Spiced broccoli, paneer & peas with garam masala cashews

• groundnut oil2 tbsp tbsp
• ginger↗thumb-sized piece of

  grated

• garlic cloves↗2

  crushed

• cumin seeds↗½ tsp tsp
• turmeric↗½ tsp tsp
• garam masala↗1 tbsp tbsp

  plus an extra 1 tsp

• paneer225g block g

  cut into 2cm cubes

• coriandersmall bunch of

  chopped

• fat-free natural yogurt↗100g g
• cashews↗50g g
• broccoli↗1 large head of

  cut into florets and stem cut into 2cm chunks

• brussels sprouts↗400g g

  halved or quartered

• defrosted peas250g g
• lime↗1

  juiced, plus wedges to serve

• mango chutney

  and naan breads or rotis, warmed, to serve

Step-by-step instructions

1. 1

   Whisk 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.

2. 2

   Blend 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.

3. 3

   Heat 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.

4. 4

   Toss 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 marinate 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).

5. 5

   Scatter 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.