Indian Broccoli with Paneer
A wonderfully flavorful and fragrant vegetarian Indian dish that works perfectly as both a side dish or starter!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 6 servings
- 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
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.
Calories: 225kcal | Carbohydrates: 8g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 138mg | Potassium: 271mg | Fiber: 2g | Sugar: 2g | Vitamin A: 470IU | Vitamin C: 69.2mg | Calcium: 317mg | Iron: 0.8mg