Tenderstem broccoli, paneer and carrot sambhal recipe

Ingredients

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