Indian vegetable stir-fry
600 g, cut into florets
1 tbs, or sunflower variety
1 tbs, brown variety
1 medium, cut into wedges
6 whole, sprigs
fresh red chilli
3 whole, dried variety
2 tsp, seeds
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1x400g can)
250 g, halved
¼ cup(s), (60ml)
200 g, (Indian-style cheese), cut into chunks
1 x 3 second spray(s)
- Heat a wok or large frying pan on high. Add cauliflower and ¼ cup (60ml) water. Cook, partially covered, for 3-4 minutes or until just tender. Set aside.
- Heat canola oil in same pan on high. Cook mustard seeds for 1 minute or until starting to pop. Add onion, curry leaves, chilli and cumin seeds and stir-fry for 5 minutes. Add cauliflower, chickpeas and turmeric and stir-fry for 5 minutes. Add beans, 2 ½ tablespoons of lemon juice and season. Stir-fry for a further 3 minutes or until vegetables are tender and flavours have combined.
- Meanwhile, lightly spray a small frying pan with oil and heat on medium-high. Cook paneer for 1 minute each side or until golden. Season with pepper and drizzle with remaining lemon juice.
- Serve vegetables topped with paneer.