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Paneer and Broccoli Masala (No Onion No Garlic)

By Jigna
Paneer and Broccoli Masala is full of flavors, delicious, healthy, and nutrient-packed.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Cuisine Indian
Course Main Course, Side Dish
Diet Jain, No Onion No Garlic, Vegetarian
Servings 5

Ingredients
  

For Paneer and Broccoli Stir-Fry

  • 2 tablespoon oil
  • 300 g paneer cut in cubes
  • 250 g broccoli florets
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon kitchen king masala or garam masala
  • ½ teaspoon amchur powder
  • Salt to taste

For Paneer and Broccoli Masala Gravy

  • 2 teaspoon oil
  • 1 dried red chili
  • 1 -inch ginger peeled and chopped
  • 1 green chili chopped
  • 3 large tomatoes roughly chopped
  • 12 cashews
  • 1 teaspoon red chili powder
  • 1 teaspoon kitchen king masala or garam masala
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ cup water or as required

For Paneer and Broccoli Masala

  • Prepared paneer and broccoli mixture
  • Prepared gravy
  • ½ cup water or as required
  • Salt to taste
  • 1 teaspoon sugar ((optional))
  • 3 tablespoon plain yogurt whisked
  • ½ teaspoon Kasoori methi ((dried fenugreek leaves))
  • 2 tablespoon coriander leaves finely chopped

Instructions
 

Stir-Frying Paneer and Broccoli

  • Heat oil in a large and shallow frying pan on medium heat.
  • Add paneer cubes and saute for 5-6 minutes or until lightly golden. Saute the paneer cubes on medium heat and stir gently at regular intervals.
  • Then add broccoli florets and mix well.
  • Continue cooking for 7-8 minutes or until broccoli florets become soft and tender.
  • Cook on medium heat, stirring gently and occasionally.
  • Then add turmeric powder, red chili powder, coriander powder, kitchen king masala or garam masala, amchur powder, and salt.
  • Toss well so the masala coats evenly to the paneer and broccoli mixture.
  • Turn off the heat, and set the paneer and broccoli mixture aside.

Making Paneer and Broccoli Masala Gravy

  • Heat oil in a pan or Kadai on medium heat.
  • Add dried red chili, chopped ginger, and green chili, saute them for a minute.
  • Then add chopped tomatoes and cashews. Mix well.
  • Add red chili powder, kitchen king or garam masala, cumin powder, and coriander powder.
  • Mix well and continue cooking for 7-8 minutes or until tomatoes are soft and mushy.
  • Allow the mixture to cool down a bit, and take it into a blender jar.
  • Blend the tomato mixture into a fine puree.

Making Paneer and Broccoli Masala

  • Take the puree in the same pan in which you made the gravy.
  • Heat the gravy and bring it to a boil.
  • Cook the gravy for 4-5 minutes or until the fat releases from the sides.
  • Add paneer and broccoli mixture into the gravy, and mix well.
  • To adjust the consistency, add ½ cup of water, and mix well. You can add less or more water as per the consistency of the curry you prefer.
  • Cook paneer and broccoli masala for 8-10 minutes.
  • Add salt (remember there is salt in the paneer mixture as well), sugar, yogurt, Kasoori methi, and coriander leaves.
  • Mix everything well and cook for two more minutes.
  • Turn off the heat, and transfer the Paneer and Broccoli Masala to a serving bowl.

Serving Suggestions

  • Serve this curry with your favorite Indian flatbread, like Roti, Naan, Kulcha, or Paratha.
  • I love to have this Paneer and Broccoli Masala with plain rice for a comfortable and light meal.
  • This curry can also be served with your favorite Pulao or brown rice.
  • Having only a bowl of this curry without andy accompaniment will also make a light and filling lunch.

Notes

  1. Paneer: Use fresh and soft Paneer for the best flavors and taste. You can add more paneer and lessen the amount of broccoli if you want.
  2. Broccoli: Use fresh broccoli for the best results. If you like the crunchy broccoli in this curry, do not stir-fry it too long with paneer. In contrast, stir-fry it well and cook well in the gravy if you like very tender and soft broccoli. Instead of stir-frying, you can blanch the broccoli and then add in the gravy with paneer.
  3. Yogurt: I like to add low-fat yogurt to this curry to keep it healthy and low-fat. But instead of yogurt, you can also add cream if you want.
  4. Flavors: I have added kitchen king masala to this curry. But you can add garam masala instead of kitchen king. Also, my spice blend is not too spicy, and so this curry is moderately spicy. But you can add more or less garam masala and other spices as per your taste preferences.
  5. Amchur Powder: It provides a slight tanginess to the curry and brightens the flavors of paneer and broccoli mixture. However, if you do not have amchur powder, skip it.
  6. Sugar: It does not make the curry sweet but instead enhances the other flavors. However, it is optional if you do not prefer adding sugar to the curry.

Nutrition (Approximate Values)

Calories : 298kcalCarbohydrates : 10gProtein : 12gFat : 25gSaturated Fat : 15gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gCholesterol : 40mgSodium : 86mgPotassium : 333mgFiber : 3gSugar : 4gVitamin A : 884IUVitamin C : 51mgCalcium : 348mgIron : 1mg
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