Tenderstem Broccoli, Paneer and Carrot Sambhal Recipe

Ingredients

• 150 chickpea (gram) flour
• g fine semolina
• 2 plain yoghurt
• tbsp crushed ginger
• 150 green chilli, finely chopped (optional)
• g salt
• 2 turmeric powder
• tsp cumin seeds
• 1 bicarbonate of soda
• 1.5 fresh coriander sprigs, chopped
• tsp warm water
• 0.5 splash vegetable or sunflower oil, for frying
• tsp Pink Lady apple, cut, cored and grated
• 2 plain yoghurt
• tsp crushed cumin seeds or ground cumin
• 0.5 salt
• tsp Tenderstem
• 3 large carrots, grated
• 80 paneer cheese, cut into 1cm cubes
• ml large lemon's zest and juice
• 1 vegetable or sunflower oil
• 1 small black mustard seeds
• 100 curry leaves
• g table salt
• 2 cumin powder
• tbsp coriander
• 1 red chilli powder

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 18 ingredients. The other 6 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chickpea	1/2 cup canned (120g) drained	134
Vegetable	1 tbsp (14g)	120
Cheese	1 oz (28g) cheddar	113
Apple	1 medium (182g)	95
Sugar	1 tbsp (12.5g) granulated	49
Carrot	1 medium (61g)	25
Turmeric	1 tsp ground (3g)	9
Cumin	1 tsp ground (2.1g)	8
Mustard	1 tsp (5g) yellow	3
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Semolina	not in our table	0
Seed	not in our table	0
Coriander	not in our table	0
Water	not in our table	0
Sunflower Oil	not in our table	0
Paneer	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.