Name: Indian Broccoli with Paneer
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 pound Broccoli (cut into florets with long stems attached (broccolini is another great choice)); 12 ounces Paneer cheese (cut into strips 1/4 inch thick and 3/4 to 1 inch wide); Pinch Ground cumin; 1 tablespoon Ghee; 1/2 teaspoon Brown mustard seeds; 1/4 teaspoon Nigella seeds ((aka kalonji seeds)); 1 teaspoon Cumin seeds; 1 medium Yellow onion (cut in half and sliced into thin strips); 1 tablespoon Minced garlic; 1 tablespoon Minced ginger; 1/2 teaspoon Ground mace; 1/4 teaspoon Sea salt

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The first time I made Indian Broccoli with Paneer, I was captivated by the vibrant colors and the rich aromas wafting through my kitchen. It was a chilly evening, and I craved something warm and comforting. As I chopped the fresh broccoli and diced the paneer, memories of delightful family dinners flooded my mind. This dish hails from my love for Indian cuisine, a passion ignited during my travels through the diverse landscapes of India. Each ingredient plays a vital role, creating a harmonious melody of flavors that resonates with my soul. I remember serving it to friends, who were instantly charmed by its exquisite taste and inviting appearance. This Indian Broccoli with Paneer quickly became a favorite in my household, enjoyed on cozy nights or lively gatherings alike. It’s more than just a recipe; it’s a memory-maker.

Recipe Snapshot

Total Time:
25 mins

Prep Time:
15 mins

Cook Time:
10 mins

Difficulty:
Easy

Calories:
380 kcal

Protein:
18 g

Diet:
Keto, Whole30, Gluten-Free

Fat:
29 g

Tools Used:
Wooden Spoon, Mixing Bowl, Frying Pan, Skillet, Chef’s Knife

Why Try This Indian Broccoli with Paneer

1. Bursting with Flavor

There’s something magical about the combination of broccoli and paneer. The nutty, creamy paneer beautifully complements the earthy flavor of the broccoli, creating a dish that’s rich yet balanced. The spices, including cumin and mustard seeds, add depth, making every bite an exciting adventure for the palate.

2. Nutritional Powerhouse

Not only is this dish delightful, but it’s also packed with nutrients. Broccoli is known for its high fiber content and abundance of vitamins, which can boost your immune system. Coupled with protein-rich paneer, this Indian Broccoli with Paneer serves as a wholesome meal that supports a healthy lifestyle.

3. Easy to Prepare

You don’t need to be a culinary expert to whip up this dish. With simple steps and common ingredients, you can create this flavorful masterpiece in no time. It’s perfect for busy weeknights when you want something healthy and satisfying without spending hours in the kitchen.

4. Customizable for Everyone

This recipe is incredibly versatile. You can easily adjust the spices or add other vegetables to cater to your personal taste or dietary preferences. Whether you want to make it spicier or add more greens, the possibilities are endless!

5. A Crowd-Pleaser

This dish isn’t just for solo dinners; it’s perfect for gatherings too! Friends and family will be impressed by the gorgeous presentation and delightful aroma, making it a wonderful dish to share during celebrations or casual get-togethers.

6. Comfort Food with a Twist

This isn’t your average comfort food. The unique blend of Indian spices elevates the dish beyond typical comfort fare, providing a delightful twist that keeps you coming back for more. Every spoonful warms not just the body but the spirit.

What to Buy for Indian Broccoli with Paneer

Choosing the right ingredients is key to making this Indian Broccoli with Paneer shine. Each component works together in perfect harmony, creating a dish that is both satisfying and delicious. The fresh broccoli, creamy paneer, and aromatic spices come together to form a flavor profile that is simply irresistible.

1 pound broccoli, cut into florets with long stems attached (broccolini is another great choice)
12 ounces paneer cheese, cut into strips 1/4 inch thick and 3/4 to 1 inch wide

Pinch of ground cumin
1 tablespoon ghee
1/2 teaspoon brown mustard seeds
1/4 teaspoon nigella seeds (aka kalonji seeds)
1 teaspoon cumin seeds
1 medium yellow onion, cut in half and sliced into thin strips
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon ground mace
1/4 teaspoon sea salt

Indian Broccoli with Paneer Instructions

Ready to dive into the cooking process? Making Indian Broccoli with Paneer is a delightful experience! Follow these steps closely to achieve a delicious meal that everyone will love.

Start by blanching the broccoli in boiling water for a minute or two. You want it to be lightly softened but still crispy. Once done, plunge it into ice water to stop the cooking process, then drain and set aside.

In a frying pan, heat the ghee over medium heat. Make sure to use a nonstick pan, as you’ll be adding the paneer shortly. Add the brown mustard seeds, cumin seeds, and nigella seeds. Fry them until fragrant and lightly toasted, being cautious not to scorch them, as this will make them bitter.
Now, add the sliced onion to the pan. Sauté for about 2 to 3 minutes until it becomes slightly softened. Then, add the minced garlic, ginger, ground mace, and salt to the onion mixture. Continue to cook for another 2 minutes, stirring occasionally, then transfer this fragrant mixture to a bowl and set aside.
Return to the frying pan and add a little more ghee if necessary. Fry the paneer on both sides until it’s lightly browned. While it cooks, sprinkle a little salt and a light pinch of ground cumin over the pieces to enhance the flavor.

Once done, return the onion mixture to the pan along with the blanched broccoli. Stir gently to combine, being careful not to break the paneer. Heat through until everything is warm, adding additional salt to taste if necessary.

Things Worth Knowing

Blanching broccoli in boiling water helps preserve its bright green color and crunchiness. Ice water stops the cooking process, ensuring it doesn’t become mushy.
Cooking paneer in ghee not only adds flavor but creates a nice crust that enhances texture. Ensure it’s golden brown for the best taste.

Nigella seeds have a unique flavor profile with hints of onion and pepper. They add depth to the dish, making it more exciting.
Adjust the amount of ginger and garlic per your taste preference. More will give a stronger aromatic profile, while less will make it milder.

Helpful Notes about Indian Broccoli with Paneer

Here are some helpful tips to make the most of your Indian Broccoli with Paneer experience:

Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to maintain texture.
Freezing: While it’s best enjoyed fresh, you can freeze this dish. Make sure to cool it completely before transferring to a freezer-safe container for up to a month.
Pairing: Serve this dish with warm naan or over steamed rice for a complete meal.

Meal Prep: You can prepare the ingredients ahead of time. Chop the vegetables and paneer, and store them separately in the refrigerator for up to a day before cooking.
Spice Levels: Feel free to adjust the spices according to your preference. If you enjoy it spicy, consider adding a pinch of red chili powder!

Perfect Pairings for Indian Broccoli with Paneer

Serving Indian Broccoli with Paneer can be a delightful experience, especially when you pair it with the right accompaniments:

Soft Naan: This Indian bread is perfect for scooping up the delicious mixture. The warm, fluffy texture complements the dish beautifully.
Steamed Rice: Plain basmati rice or jeera rice can help balance the flavors of the dish, making it a wholesome meal.
Raita: A cooling yogurt raita with cucumber and herbs can provide a perfect contrast to the spices in the dish.

Salad: A fresh salad with cucumbers, tomatoes, and greens can add a refreshing crunch, making the meal more vibrant.
Occasions: This dish is versatile enough to serve at family dinners, gatherings, or festive occasions like Diwali.
Storage Tips: If you have leftovers, they can be stored in an airtight container in the fridge for up to three days. Reheat gently to enjoy again!

FAQ

Indian Broccoli with Paneer is a delicious vegetarian dish that features crunchy broccoli and creamy paneer sautéed with aromatic spices. It’s a perfect blend of flavors and textures, making it a delightful meal for any occasion.

You can customize Indian Broccoli with Paneer by adjusting the spice levels to your liking. If you’re a fan of heat, consider adding red chili powder or green chilies. You can also include other vegetables like bell peppers or carrots for added color and nutrition.

Absolutely! You can prep the ingredients in advance and store them separately in the refrigerator. This way, when you’re ready to cook, it will take less time, making it perfect for a quick weeknight meal.

Yes! This dish is packed with nutrients. The broccoli provides essential vitamins and fiber, while the paneer adds protein. It’s a wholesome meal that can fit nicely into a balanced diet.

Conclusion

Indian Broccoli with Paneer truly embodies the essence of comfort food with its rich flavors and delightful textures. It’s a recipe that not only satisfies your cravings but also nourishes your body. I encourage you to try it out for a cozy dinner or a fun gathering with friends; it’s sure to impress!

Indian Broccoli with Paneer

The ultimate comfort food, Indian Broccoli with Paneer combines creamy paneer with vibrant broccoli and aromatic spices. This easy weeknight dinner is not just delicious but also a nutritious delight. Perfect for any occasion, you'll want to make it tonight!

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Prep Time 15

Cook Time 10

Total Time 25

Course Dinner, Side Dishes

Cuisine Indian

Servings 6 servings

Calories 380 kcal

Equipment

Wooden Spoon
Mixing Bowl
Frying Pan
Skillet
Chef's Knife

Ingredients

1 pound Broccoli cut into florets with long stems attached (broccolini is another great choice)
12 ounces Paneer cheese cut into strips 1/4 inch thick and 3/4 to 1 inch wide

Pinch Ground cumin
1 tablespoon Ghee
1/2 teaspoon Brown mustard seeds
1/4 teaspoon Nigella seeds (aka kalonji seeds)
1 teaspoon Cumin seeds
1 medium Yellow onion cut in half and sliced into thin strips
1 tablespoon Minced garlic
1 tablespoon Minced ginger
1/2 teaspoon Ground mace
1/4 teaspoon Sea salt

Instructions

Start by blanching the broccoli in boiling water for a minute or two. You want it to be lightly softened but still crispy. Once done, plunge it into ice water to stop the cooking process, then drain and set aside.
In a frying pan, heat the ghee over medium heat. Make sure to use a nonstick pan, as you’ll be adding the paneer shortly. Add the brown mustard seeds, cumin seeds, and nigella seeds. Fry them until fragrant and lightly toasted, being cautious not to scorch them, as this will make them bitter.
Now, add the sliced onion to the pan. Sauté for about 2 to 3 minutes until it becomes slightly softened. Then, add the minced garlic, ginger, ground mace, and salt to the onion mixture. Continue to cook for another 2 minutes, stirring occasionally, then transfer this fragrant mixture to a bowl and set aside.

Return to the frying pan and add a little more ghee if necessary. Fry the paneer on both sides until it’s lightly browned. While it cooks, sprinkle a little salt and a light pinch of ground cumin over the pieces to enhance the flavor.
Once done, return the onion mixture to the pan along with the blanched broccoli. Stir gently to combine, being careful not to break the paneer. Heat through until everything is warm, adding additional salt to taste if necessary.

Notes

Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to maintain texture.

Tip 2: While it’s best enjoyed fresh, you can freeze this dish. Make sure to cool it completely before transferring to a freezer-safe container for up to a month.
Tip 3: Serve this dish with warm naan or over steamed rice for a complete meal.
Tip 4: You can prepare the ingredients ahead of time. Chop the vegetables and paneer, and store them separately in the refrigerator for up to a day before cooking.