Paneer And Broccoli Masala Recipe

Name: Paneer And Broccoli Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil, plus extra if needed; 1 pack paneer, around 8 oz, cut into large bite-size pieces; 20 fresh curry leaves (optional); 2 tsp black mustard seeds; 1 tsp cumin seeds; 1 tsp ground turmeric; 1 onion, finely diced; 2 garlic cloves, finely chopped; 1 tbsp peeled and finely chopped fresh ginger; 2 fresh red chiles, 1 finely sliced, 1 slit down the middle but left whole; 2 tbsp tomato paste; 1 tbsp garam masala; 2 tsp ground coriander; 1 3/4 cups coconut milk; 4 oz (about 1 3/4 cups) broccoli florets; 1 tbsp tamarind paste, or to taste; Sea salt, to taste; Sugar, to taste; Small handful of cilantro, to garnish

Servings: persons

2 tbsp vegetable oil, plus extra if needed
1 pack paneer, around 8 oz, cut into large bite-size pieces
20 fresh curry leaves (optional)
2 tsp black mustard seeds
1 tsp cumin seeds
1 tsp ground turmeric
1 onion, finely diced
2 garlic cloves, finely chopped
1 tbsp peeled and finely chopped fresh ginger
2 fresh red chiles, 1 finely sliced, 1 slit down the middle but left whole
2 tbsp tomato paste
1 tbsp garam masala
2 tsp ground coriander
1 3/4 cups coconut milk
4 oz (about 1 3/4 cups) broccoli florets
1 tbsp tamarind paste, or to taste
Sea salt, to taste
Sugar, to taste
Small handful of cilantro, to garnish

1
Gently heat the oil in a saucepan and fry the paneer until it's golden brown on all sides. Remove from the pan and set aside for later.
2
Throw the curry leaves (if using) into the pan to crisp up. Take them out and reserve for sprinkling over at the end.
3
Add a little more oil to the pan if you need to and toss in the mustard and cumin seeds. Once they start sizzling, stir in the turmeric and onion. Allow to soften for a few minutes before stirring in the garlic, ginger and chiles. After a further minute, stir in the tomato paste, garam masala and coriander.
4
Add a splash of water to the pan and pour in the coconut milk. Bring to a simmer and toss in the broccoli and fried paneer. Stir through the tamarind and simmer for 5 minutes. Taste and adjust the seasoning with salt and sugar. Garnish with the crispy curry leaves and the fresh cilantro before serving with some steamed basmati to mop up the sauce.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tbsp vegetable oil, plus extra if needed, 1 pack paneer, around 8 oz, cut into large bite-size pieces, 20 fresh curry leaves (optional), 2 tsp black mustard seeds, and more.

Yes, Paneer And Broccoli Masala falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paneer And Broccoli Masala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions