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.