This tasty broccoli curry is so easy to make and easy to love thanks to the flavorful creamy sauce and pan fried paneer. If you’re looking for a new way to enjoy broccoli, this curry needs to be on your list! You can make this with fresh or frozen broccoli, and feel free to swap in halloumi cheese, tofu or chickpeas.
Want to branch out with your broccoli recipes?
Me too! Let’s do this!
Lately, adding spinach or kale to my meals has become a default way to get the greens in, and I kind of forgot about trusty old broccoli. When I added it to this Marry Me Tortellini, I was was reminded of a) how tasty it is b) how cheap it is and c) how substantial it is… compared to leaves that wilt down, you get a lot of bulk from the broc! So this recipe takes a similar approach to that tortellini, in that we are pairing it with a creamy rich sauce that gets into every little crevice of the florets, but it’s a total genre shift from Italian style to Indian style.
Like all my curry recipes, this is not authentic, and is hacked together from Western supermarket staples, but if you can trust in my methods I can promise you a tasty, quick and easy dinner. If paneer isn’t easily available to you, feel free to swap in another cheese or another protein (there are some recommendations in the next section below). But there is just something about the combination of this saucy broccoli and this soft milky cheese that I can’t get enough of here.
Key Ingredients and Substitutions
- Paneer can be swapped for halloumi, bread cheese, queso fresco, any other non melting cheese that can be fried! Tofu, chickpeas or vegetarian chicken substitutes will work too.
- I use fresh broccoli but frozen broccoli should work too. The process will be a little different – you will want to saute it for a while before adding the onion. The broccoli will leach some liquid as it defrosts, and you want all that evaporated before the onions go in. Because of this, the broccoli in the curry will be a little on the softer side, but I don’t see that being a problem.
- I use kashmiri chili powder which is very mild, but you can use smoked paprika or any chili powder you enjoy. If you want heat, use some cayenne or a hot chili powder.
- Cumin seeds and fennel seeds are delicious here, but if you don’t have these, just use 1.5 teaspoons of ground cumin and all will be well.
This CAN be a 30 minute meal if you’re quick
If you’re quick at chopping and happy to just measure and chop ingredients as you go alongside tending to the pan, this can be pretty speedy, especially if it’s not the first time you’re making it. But if you’re someone who likes to gather, measure and prep everything before you start cooking, definitely give yourself more time!
Remember, you can always print my recipes (without all the photos and adds) which also helps if you find it easier to follow a recipe from paper than from a phone or tablet.
Serve me with…
This curry can be an easy dinner with just a packet of rice or some naan bread to get on the table alongside, but if you do have a little extra time I would highly recommend pairing it with a rice pilaf for added texture, flavor and more veggie power. And/or adding a spinach based side dish or lentil dal to the table. Here are some ideas… Happy feasting!
Broccoli Paneer Curry
Ingredients
- olive oil, for cooking
- 1 small head broccoli, cut into florets (around 250g / 9oz)
- 8 oz (225 g) paneer, cubed
- ½ large red or white onion, diced
- 3 cloves garlic, crushed
- 2 tsp fresh ginger, grated
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp turmeric
- ½ tsp kashmiri chili powder, or smoked paprika
- 1 tbsp garam masala
- 2 tbsp tomato paste
- 1.5 cups (355 ml) vegetable broth
- ½ cup (120 ml) heavy (double) cream
- 1 lemon, for squeezing and wedges
- 1 handful cilantro (fresh coriander), chopped
Instructions
- Heat a little olive oil in a saute pan or wide bottomed saucepan. Saute the broccoli and onions until the onions are soft. Don't worry about the broccoli – it may still be quite raw, but it still has plenty of time to cook and soften.
- Add the garlic and ginger. Saute until fragrant.
- Move the ingredients over to the sides of the pan, freeing up a little space in the middle. Add the fennel and cumin seeds. Allow them to toast until the scent is released.
- Add the garam masala, turmeric and chili powder. Stir through the pan, coating all of the broccoli and onions with the spices. If the pan feels dry, add a little extra oil at this stage.
- Add the tomato paste and stir through to coat all of the ingredients.
- Finally, add the vegetable stock to the pan. Allow it to simmer, partially covered, for about 5-8 minutes. In this time, the sauce will thicken and the broccoli will soften.
- While it simmers, you can fry the paneer. Heat a shallow layer of vegetable or peanut oil in a large frying pan, on a medium heat. Once the oil has heated up enough that a piece of paneer sizzles on contact, add all of the paneer cubes to the pan and fry for a minute or two on each side until golden. Stand as far back as possible while you do this – paneer has a habit of spitting oil from the pan.
- Return to the curry. Add the cream to the pan and stir through. Keep the pan over a low heat and mix until the sauce is heated through.
- Add the paneer to the curry alongside the cilantro and a couple squeezes of lemon juice, and mix it all through.
- Serve with rice and/or naan.
