Indian Broccoli with Paneer
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A wonderfully flavorful and fragrant vegetarian Indian dish, this Indian Broccoli and Paneer works perfectly as both a side dish or starter!
Here’s a delicious vegetarian Indian dish that your taste buds will love. It makes both a great side dish or starter and is simple to prepare, all you need are the right spices and paneer.
Paneer is a fresh Indian cheese that is unaged and non-melting, meaning it holds its shape when cooked or fried. It’s also very mild in flavor, a bit like mozzarella, and so it takes on the flavors of whatever it is cooked with. You can find it in the specialty cheese section of most grocery stores.
Though it’s pretty quick to make as it is, you can save a bit of time if you wish by blanching the broccoli in advance and refrigerating it until ready to use.
The flavor and aroma of the spices and the combination of ingredients are sure to win you over!
Let’s get started!
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.
Enjoy!
Indian Broccoli with Paneer
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 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 tablespoons minced ginger
- 1/2 teaspoon ground mace
- 1/4 teaspoon 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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
