Ingredients

• 220 grams of paneer
• 150 grams of broccoli florets
• 1 green pepper
• 1 red pepper
• 1 tablespoon of sunflower oil
• 2 tablespoons of lemon juice
• 4 cloves of garlic
• 5 cm of ginger
• 1 green chilli
• 200 grams of Greek yoghurt
• 1 teaspoon of salt
• 2 teaspoon of garam masala
• 1 teaspoon of cumin seeds
• 1 tablespoon of mild chilli powder
• 1.5 tablespoons of defrosted fenugreek
• 1 handful of coriander

Method

1. Grate the ginger, crush the garlic, and finely chop the chilli
2. Defrost the fenugreek and squash the water out
3. Grind the ginger, garlic, chilli and fenugreek in a pestle and mortar (or whizz in a blender) and then transfer to a mixing bowl
4. Crush the cumin seeds
5. Add the oil, lemon juice, yoghurt, salt, garam masala, crushed cumin seeds, and chilli powder
6. Mix together to create a fragrant thick paste
7. Cut the broccoli into small florets, the peppers into large pieces, the paneer into eight, and add them all to the bowl
8. Coat them in the marinade, cover the bowl, and leave to stand for at least 30 minutes (longer if you can)
9. Pre-heat the oven to 180 degrees
10. Place the marinaded paneer and vegetables onto a roasting tin and cook for 25 minutes
11. Remove from the oven when they look golden brown
12. Garnish with chopped coriander and an optional slice of lemon