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!
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.
- Tip 5: Feel free to adjust the spices according to your preference. If you enjoy it spicy, consider adding a pinch of red chili powder!