Broccoli Paneer And Peanut Masala Recipe

Broccoli Paneer And Peanut Masala Recipe is a delicious recipe made using the ever so healthy broccoli along with paneer which is simmer in rich peanut gravy. Try this Broccoli Paneer And Peanut Masala Recipe and let us know how you like it.

Preethi Prasad
Broccoli Paneer And Peanut Masala Recipe
310 ratings.

Broccoli is an all-star food with many health benefits. It is low in calories and rich in essential vitamins, minerals and fibre. It is also rich in anti-oxidants and has anti-cancer properties.

Paneer or Indian Cottage Cheese is loved by all and widely used in Indian recipes. Adding peanuts provides a delightful and palatable experience to your taste buds. This curry is a great accompaniment with Phulkas/ Roti /Naan. It goes well with rice too.

Serve Broccoli Paneer And Peanut Masala with phulka or whole wheat Lachha parathas and Beetroot Raita for a delicious meal.

If you like this recipe, you can also try other Paneer recipes such as

  1. Paneer Kalimirch Recipe
  2. Smoked Tandoori Paneer Tikka Recipe
  3. Achari Paneer Tikka Recipe

 

Cuisine: Indian
Course: Dinner
Diet: High Protein Vegetarian
Prep in

15 M

Cooks in

45 M

Total in

60 M

Makes:

4 Servings

Ingredients

  • 2 cups Broccoli , florets, heaped
  • 1 cup Paneer (Homemade Cottage Cheese) , cubes
  • 1 cup Raw Peanuts (Moongphali)
  • 4 Green Chillies
  • 4 Onions , chopped
  • 4 Tomatoes , chopped
  • 2 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Whole Black Peppercorns
  • 1 teaspoon Kashmiri red chilli powder
  • 1/2 teaspoon Garam masala powder
  • 1/2 teaspoon Biryani Masala
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 2 teaspoons Butter
  • 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • Salt , to taste

How to make Broccoli Paneer And Peanut Masala Recipe

  1. To begin with Broccoli Paneer And Peanut Masala, heat a teaspoon of oil in a wok. Add pepper corns and 1 teaspoon Jeera/ Cumin.

  2. Once it splutters, add the chopped onions and chillies. Roast till the onions turn slightly brown.

  3. Add the peanuts and roast for 3-4 minutes on medium flame.

  4. After 3-4 minutes, add the chopped tomatoes and mix well. Once the tomatoes turn mushy switch off the flame and allow it to cool.

  5. Once it reaches the room temperature, blend it into a fine paste in a blender. Keep the paste aside.

  6. Heat a teaspoon of oil in the same wok. Add jeera/cumin, chili powder and turmeric/ haldi. Add broccoli and sauté on medium flame for 8 to 10 minutes.

  7. Add paneer, garam masala and biryani masala. Mix well and ensure it does not burn. Add the onion-tomato paste and mix well.

  8. Add salt, butter and let it simmer on medium flame for 5 to 8 minutes. Lastly, add kasuri methi and mix well. Switch off the flame after 5 minutes and it is ready to be served.

  9. Serve Broccoli Paneer And Peanut Masala with phulka or whole wheat Lachha parathas and Beetroot Raita for a delicious meal.

Preethi Prasad

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Last Modified On Wednesday, 28 November 2018 16:43
     
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