How it’s done
Top and tail the beans, wash and cook for about 3-4 minutes in salted boiling water. Drain, rinse with cold water and leave to drain again. Peel and finely chop the ginger and garlic. Top and tail the spring onions, wash and cut into diagonal rings. Destem the broccoli, wash and cut into florets. Top and tail the carrots, peel and cut crosswise into slices. Wash the peppers, cut in half and remove the stems and seeds. Cut into 3-4 cm pieces. Peel the tomatoes, quarter, remove the base of the stems and the seeds and roughly chop. Heat 2 tbsp of oil in a pan. Add the curry paste, ginger and garlic and fry for 1-2 minutes while stirring. Add all the vegetables except the tomato and fry for another 2-3 minutes. Add the chopped tomato and the stock, stir well and leave to simmer for 10-12 minutes. Add lime juice, turmeric, salt and cayenne pepper to taste. Cut the paneer into approx. 2 cm cubes. Put the cornflour in a bowl, add 2-3 pinches of salt and cayenne pepper and toss the paneer cubes in the mixture. Heat the rest of the oil in a pan, add the paneer cubes and fry until golden brown on all sides. Arrange the fried paneer and coriander leaves on top of the vegetable curry.
Züger tip: Goes well with basmati rice, chapatis or naan bread.
