Ingredients: (serves 4)
1 head of broccoli
200 gms paneer or firm ricotta, cut into 1" pieces
2 tbsps ghee, butter or oil
1 tbsp amchoor (mango powder) or 2 tbps lemon juice
½ tsp cumin seeds
1 tsp turmeric powder
2 green chiles, diced (optional)
1 large tomato, diced
Salt to taste
Method:
1 head of broccoli
200 gms paneer or firm ricotta, cut into 1" pieces
2 tbsps ghee, butter or oil
1 tbsp amchoor (mango powder) or 2 tbps lemon juice
½ tsp cumin seeds
1 tsp turmeric powder
2 green chiles, diced (optional)
1 large tomato, diced
Salt to taste
Method:
- Cut the broccoli into florets. Dice the stems, if they're not woody, as well. Blanch for 2 minutes, then drain, reserving the cooking liquid.
- In a large pan, heat the oil gently and fry the paneer until just browned, turning frequently. Remove and set aside.
- In the same oil, fry the cumin seeds until they begin to brown, about 1 minute.
- Now add the green chiles, turmeric and mango powder. Stir once or twice, then add the diced tomato. Cook for a minute or two.
- Add the broccoli , the paneer and the cooking liquid (just enough to cover the bottom of the pan) and heat through for about 3-4 minutes. Add salt to taste.