An appetising vegetarian Indian dish, this Indian Broccoli and Paneer works perfectly as both a snack or starter and is simple to prepare, all you need are the right spices and paneer.!!
Paneer is a famous Indian cheese that is unwaged, and rules the heart of every Indian , it holds its shape when cooked or fried. Mild in flavor, akin to mozzarella, and so versatile that it takes on the flavors of whatever it is cooked with.
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 prior hand and refrigerating it until ready to use.
The flavor and aroma of the spices with the right combination of ingredients will surely intrigue your soul.
- Blanch the broccoli in boiling water for a minute or two, until it is softened yet crispy. Immediately place in ice water to prevent further softening and then drain and set aside.
- Heat the ghee in a frying pan (preferably non-stick as you will be adding the paneer shortly) and add the seeds. Fry the seeds until fragrant and lightly toasted and brownish, being careful not to scorch them (otherwise they’ll become bitter).
- Add the onion and continue to cook until slightly softened for 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 they turn lightly browned. Then sprinkle 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 with a light hand to prevent breaking the paneer. Add salt to taste.