Broccoli Tikki
Hari Gobi Tikki
- medium
- 121.KViews:
- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 dried chilli
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 3cm ginger
- 200g chestnut mushrooms, sliced
- 100g paneer grated
- 1 large carrot, grated
- 1 tsp Kashmiri chilli powder
- ½ tsp turmeric
- 100g red lentils
- 2 tomatoes, chopped
- 300ml water
- 100g walnuts and cashews, roughly chopped
- 100g mature cheddar cheese, grated
- Handful of fresh coriander, chopped
Method
- Preheat the oven to 180ºC or gas mark 4.
- Line the base and sides of a 1.5-litre loaf tin with parchment paper.
- Heat the ghee in a large frying pan and add the cumin seeds and dried chilli until fragrant.
- Add the onions and cook for about 5 mins until they start to soften.
- Stir in the garlic and ginger and stir for a few minutes.
- Add the sliced mushrooms and cook until they soften then stir in the paneer and grated carrot. Cook the mixture for about 3 mins then add the chilli powder and turmeric and cook for just a minute.
- Add the tomatoes and cook for about 1 minute until they start to break down a little, then add the water and season with salt.
- Stir in the lentils and bring to the boil then leave to simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry (about 10 minutes). Set aside to cool a little.
- Roughly chop the nuts and stir in with the cheese and coriander.
- Once mixed through, spoon the mixture into the prepared tin and press down into the tin.
- Cover with foil and bake for 20 mins, then remove the foil and bake for a further 10–15 minutes until firm when pressed gently.
- Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or a plate and slice into lovely thick pieces.
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