Project Description


Ed Halmagyi




Perfection Fresh



Full Recipe in Details

  • ½ cup Patak’s Tikka Masala paste

  • ½ cup extra virgin olive oil

  • Finely-grated zest and juice of 2 limes

  • 3 cups Greek yoghurt

  • 4 bunches of Perfection Fresh Broccolini®, halved

  • 2 heads of Perfecion Fresh Treviso Radicchio

  • 400g paneer

  • ½ cup Patak’s Mango Chutney

  • ¼ bunch mint leaves, chopped

  • ¼ bunch coriander leaves, finely chopped

  • 5cm piece ginger, cut into fine batons

  • 24 curry leaves

  • 1 tsp yellow mustard seeds

  • ½ red capsicum, seeded and very finely sliced

  • 2 cups Patak’s Mini Pappadums, crushed

  • Combine the Patak’s Tikka Masala paste with half the oil, the zest, juice and 1 cup yoghurt. Mix with the Perfection Fresh Broccolini and Treviso Radicchio, then cook in a preheated sandwich press for 8 minutes, until golden. Cook the paneer in the press for 5 minutes, until golden, then slice into strips.

  • Mix the remaining yoghurt, 2 tablespoon of extra virgin olive oil, chutney, herbs and ginger. Fry the curry leaves and mustard seeds in the remaining oil in a pan over a moderate heat, until the seeds pop. 

  • Spread the yoghurt mix on a platter, then top with the broccolini mix, paneer and capsicum. Drizzle with curry leaf mix and finish with pappadums.

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