Step 1

Heat a little olive oil in a saute pan or wide bottomed saucepan. Saute the broccoli and onions until the onions are soft. Don't worry about the broccoli - it may still be quite raw, but it still has plenty of time to cook and soften.

Step 2

Add the garlic and ginger. Saute until fragrant.

Step 3

Move the ingredients over to the sides of the pan, freeing up a little space in the middle. Add the fennel and cumin seeds. Allow them to toast until the scent is released.

Step 4

Add the garam masala, turmeric and chili powder. Stir through the pan, coating all of the broccoli and onions with the spices. If the pan feels dry, add a little extra oil at this stage.

Step 5

Add the tomato paste and stir through to coat all of the ingredients.

Step 6

Finally, add the vegetable stock to the pan. Allow it to simmer, partially covered, for about 5-8 minutes. In this time, the sauce will thicken and the broccoli will soften.

Step 7

While it simmers, you can fry the paneer. Heat a shallow layer of vegetable or peanut oil in a large frying pan, on a medium heat. Once the oil has heated up enough that a piece of paneer sizzles on contact, add all of the paneer cubes to the pan and fry for a minute or two on each side until golden. Stand as far back as possible while you do this - paneer has a habit of spitting oil from the pan.

Step 8

Return to the curry. Add the cream to the pan and stir through. Keep the pan over a low heat and mix until the sauce is heated through.

Step 9

Add the paneer to the curry alongside the cilantro and a couple squeezes of lemon juice, and mix it all through.

Step 10

Serve with rice and/or naan.