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
Cuisine: Indian
Course: Dinner
Diet: High Protein Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 45 M
Total in 60 M
To begin with Broccoli Paneer And Peanut Masala, heat a teaspoon of oil in a wok. Add pepper corns and 1 teaspoon Jeera/ Cumin.
Once it splutters, add the chopped onions and chillies. Roast till the onions turn slightly brown.
Add the peanuts and roast for 3-4 minutes on medium flame.
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.
Once it reaches the room temperature, blend it into a fine paste in a blender. Keep the paste aside.
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.
Add paneer, garam masala and biryani masala. Mix well and ensure it does not burn. Add the onion-tomato paste and mix well.
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.
Serve Broccoli Paneer And Peanut Masala with phulka or whole wheat Lachha parathas and Beetroot Raita for a delicious meal.