Indian Broccoli with Paneer
User Reviews
5
Indian Broccoli with Paneer
Description
This recipe starts by blanching broccoli just until crisp-tender and immediately cooling it to preserve texture and color. Ghee is heated to toast a mixture of mustard seeds, nigella seeds, and cumin seeds carefully until fragrant but not burnt. Thin strips of onion are sautéed until softened, followed by garlic, ginger, mace, and salt, building a complex spice base for the dish.
Paneer is pan-fried separately until light golden on both sides, adding a salt and cumin seasoning that enhances its mild flavor. The onions and spices are combined back with the paneer and broccoli, cooked briefly to meld the ingredients while minimizing stirring to maintain paneer's shape.
The resulting dish balances the crispy texture of broccoli florets with the soft, slightly chewy paneer, all infused with the warm, nutty, and earthy flavors of Indian spices cooked in ghee. It can be served as a side dish or vegetarian main.
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
- ground cumin pinch
- 1 tablespoon ghee
- 1/2 teaspoon mustard seeds brown variety
- 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 garlic minced
- 1 tablespoons ginger minced
- 1/2 teaspoon mace ground
- 1/4 teaspoon salt sea salt
Instructions
- Blanch the broccoli in bowling water for a minute or two, just until lightly softened but still crispy. Immediately place in ice water to prevent further softening. Drain and set aside.
- Heat the ghee in a frying pan (preferably nonstick as you will be adding the paneer shortly) and add the seeds. Fry until fragrant and lightly toasted, being careful not to scorch them (otherwise they'll become bitter). Add the onion and continue to cook until slightly softened, 2-3 minutes. Add the garlic, ginger, mace and salt and cook for another 2 minutes. Transfer the mixture to a bowl.
- Add a little more ghee to the pan and fry the paneer on both sides until lightly browned, sprinkling with a little salt and a light pinch of ground cumin.Return the onion mixture to the pan along with the blanched broccoli and heat through, stirring minimally to prevent breaking the paneer. Add salt to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 138mg | 6% |
| Potassium | 271mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 69.2mg | 77% |
| Calcium | 317mg | 32% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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