Broccoli Paneer Curry
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.
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.
Calories: 411kcal, Carbohydrates: 19g, Protein: 14g, Fat: 33g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 71mg, Sodium: 496mg, Potassium: 665mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1844IU, Vitamin C: 143mg, Calcium: 387mg, Iron: 2mg