Dhal-spicedpaneerandbroccolinifrittata SERVES 4
2 bunchesbroccolini
(350gm),trimmed
1 bunchcoriander
8 eggs
60 ml(¼cup)extra-virgin
oliveoil
400 gmcannedchickpeas,
rinsedanddrained
2 tspfinelygratedginger
2 clovesgarlic,crushed
2 tspcuminseeds,crushed
1 tspgroundturmeric
100 gmpaneercheese,
thinlysliced
1 tspdriedchilliflakes
Toastedshreddedcoconut,
Greekyoghurtandextra
coriander leaves, to serve
1 Preheatgrillto180°C.
Place3 stalksofbroccolini
ina heatproofbowl,cover
withboilingwaterandstand
untiltender(2minutes);drain.
Coarselychop remaining
broccolini.
2 Pick1 cupofleavesfrom
corianderstems.Finelychop
corianderrootsandstems
tomake1 tbsp.Whiskeggs,
choppedcorianderleaves,
rootsandstemsina bowl;
seasontotaste.
3 Heatoilina 25cmnon-stick
ovenprooffryingpanover
mediumheat.Addchopped
broccolini, chickpeas, ginger,garlicandspices.Cook,stirring,
untilchickpeasstarttobreak
upandbroccoliniis tender
(5minutes);seasontotaste.
Poureggmixtureintopan
andstirtoevenlydisperse.
Laycookedbroccolinistalks
ontop,thentopwithpaneer
andscatteroverchilli.Cook
untilfrittatastartstopuffslightly
aroundtheedge of the pan
(5minutes).
4 Transferpantothegrill
andcookuntileggis just
set(7 minutes).Servefrittata
toppedwithshreddedcoconut,
greekyoghurtandextra
coriander leaves.SERVING
SUGGESTION
Forextraflavour
servewithIndian
chutney,suchas
mangorelishor
eggplantbrinjal,
andstore-bought
naanbread.