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Indian Broccoli With Paneer Recipe

Ingredients

How to make it

  • - 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.

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The Cook

ConGusto Saint Louis, MO

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