Tenderstem, Paneer and Carrot Sambhal with Poodla and Pink Lady Raita Recipe | Food Network UK

Ingredients

• 250g Tenderstem®
• 2 large carrots
• 225g paneer
• 1 large lemon, zest and juice
• 2 tbsp vegetable or sunflower oil
• 1½ tsp small black mustard seeds
• 5-6 curry leaves
• 1½ tsp table salt
• 2 tsp cumin and coriander powder
• 2 tsp red chilli powder or chilli flakes
• 1 Pink Lady apple
• 100g plain yoghurt
• 2 tsp crushed cumin seeds or ground cumin
• 1 tsp salt
• 150g chickpea flour (also known as gram flour)
• 2 tbsp fine semolina
• 150g plain yoghurt
• 2 tsp crushed ginger
• 1 finely chopped green chilli (optional)
• 1½ tsp salt
• ½ tsp turmeric powder
• 2 tsp cumin seeds
• ½ tsp bicarbonate of soda
• 3-4 sprigs fresh coriander, chopped
• 80ml-100ml warm water
• Vegetable or sunflower oil for frying