Broccoli is an all-star food with many health benefits. It is low in calories and rich in essential vitamins, minerals and fiber. 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. Goes well with Rice too.
Recipe for Broccoli Paneer and Peanut Masala
2 Cups Heaped Broccoli florets
1 Cup Paneer cubes
1 Cup Peanuts
4 Green Chillies
4 Onions chopped
4 Tomatoes chopped
2 Teaspoon Jeera/ Cumin Seeds
1 Teaspoon Pepper Corns
1 Teaspoon Kashmiri Chilli Powder
½ Teaspoon Garam Masala/ Sabji Masala
½ Teaspoon Biryani Masala
¼ Teaspoon Haldi/Turmeric
2 Teaspoons Butter
1Teaspoon Kasuri Methi
Salt to Taste
Heat a teaspoon of oil in a wok. Add Pepper corns and 1Teaspoon Jeera/ Cumin. Once it Splutters add the chopped onions and chillies. Roast till the onions turn slightly brown. Add the peanuts and roast for 5 mins on medium flame. Add the chopped tomatoes and mix well. Once the tomatoes turn mushy switch off the flame.Allow it to cool. Once it reaches room temperature blend it to a fine paste in a blender. Keep the paste aside.
Heat a teaspoon of oil in the same wok. Add jeera/cumin,chilli powder and Turmeric/ Haldi. Add broccoli and sauté on medium flame for 8 to 10 minutes. Add Paneer , garam masala,biryani masala. Mix well and ensure it does not burn. After 10 minutes, 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.
Serve hot with Phulkas/ Naan / Roti /Rice.