Broccoli Paneer Curry

Broccoli paneer curry
From happyveggiekitchen.com

Ingredients

  • 1 small head broccoli
  • 8 oz paneer, cubed
  • 1 small red onion
  • 3 cloves garlic
  • 2 tsp fresh ginger
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tsp turmeric
  • 1/2 tsp kashmiri chili powder
  • 1 Tbsp garam masala
  • 2 Tbsp tomato paste
  • 1.5 c vegetable broth
  • 1/2 c heavy cream
  • 1 lemon
  • 1 handful cilantro
  • naan bread
  • rice to serve

Instructions

  1. Step 1

    Cut broccoli into florets. Cube (rectangles) paneer (NOT TOO THIN). Dice onion finely, crush garlic, grate ginger.

  2. Step 2

    Heat some olive oil in pan (our largest cast iron skillet), saute onion and broccoli until onions are soft.

  3. Step 3

    Add garlic and ginger, saute until fragrant.

  4. Step 4

    Move ingredients to side of the pan, free up space in the middle. Add fennel and cumin seeds to toast briefly.

  5. Step 5

    Add garam masala, turmeric, and chili powder. Stir and coat all. If pan feels too dry, add some extra oil.

  6. Step 6

    Add tomato paste and stir to coat ingredients, and let cook slightly. Add vegetable stock to the pan, deglaze. Bring to simmer partly covered for 5-8 minutes.

  7. Step 7

    WHILE SIMMERING, fry paneer. Heat a shallow layer of vegetable oil in largest nonstick pan, on medium heat. Let oil get hot so that the cheese sizzles on contact. Fry ~1min-2 on each side ntil golden. Use oil-spray cover as these will POP.

  8. Step 8

    Back to the curry, add the cream and stir until combined on a low heat. Add paneer to curry, add cilantro and lemon juice squeezed. Serve over rice and naan.