Broccoli paneer stir fry

Broccoli paneer stir-fry is a delicious and healthy dish that combines the goodness of vegetables with the protein-rich paneer. The delightful balance of slightly sweet broccoli and creamy paneer makes this stir-fry a delicious and healthy option. Its simple preparation and quick cooking time make it a go-to meal for busy schedules.

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This vibrant broccoli and paneer stir-fry is a complete meal in itself, offering a delightful blend of textures and flavors. Enjoy it alongside rice or naan, or savor it solo. Its natural richness, derived from fresh ginger, garlic, and a touch of red chili flakes for heat, eliminates the need for added sauces. Sesame seeds provide a satisfying crunch and nutty finish, while the dish delivers a powerful punch of fiber, protein, and calcium.

The recipe is highly adaptable. You can easily adjust the spice levels, add other vegetables (bell peppers, carrots, peas), or incorporate different seasonings to suit your taste. To quicken the cooking process broccoli is blanched in hot water for 10 mins.

In essence, it’s a recipe that delivers a lot of flavor and nutrition with minimal effort, making it a special go-to for many home cooks.

Ingredients to make Broccoli paneer stir fry

Minimal Ingredients, Maximum Impact: This recipe does not require a long list of fancy ingredients, but still creates a very flavorful dish.

• Broccoli : Fresh broccoli cut into florets
• Paneer : Paneer is fresh non melting cheese made by curdling milk using lemon or vinegar. It is available in any Indian grocery stores.
• Ginger : Fresh ginger is used in the recipe
• Garlic : Fresh garlic is minced and used, garlic enhances the flavor of the recipe
• Oil : Oil to stir fry
• Red chili flakes : add the required heat to the recipe
• Sesame Seeds : Adds a nutty flavor to the recipe
• Salt : to taste

How to make Broccoli paneer Stir fry

Prepare the Ingredients:

Rinse the broccoli head under cold water to remove any dirt or debris. Pat dry and place the stem side down and cut off the thick stem at the base of the broccoli. With the broccoli head facing up, look for the natural separations between the florets. Use your knife to cut down through the stem where the florets connect, separating them. You can also use your hands to break off some of the smaller florets. Refer to video at the end if required. Slice each floret in the center, try to cut the florets into roughly the same size so they cook evenly.

Do not throw away the stems, they are as nutritious as the florets. If you want to use the stem, peel away the tough outer layer with a vegetable peeler or knife. Cut the peeled stem into slices or small cubes.

Blanch the broccoli florets in hot water for 10 mins and drain the water.

Cutting paneer into cubes is a simple process, use a sharp knife to slice the paneer into even slices, according to your desired thickness.Once you have the slices, stack a few slices together. Cut the stacked slices into strips. Then, cut the strips crosswise into cubes.

Paneer can be delicate, so handle it gently to avoid breaking it.

Peel garlic skin and cut the garlic into small pieces. using a sharp knife mince the garlic into tiny pieces.

Peel the skin off the fresh ginger and first cut into small bite sized pieces. Mince into tiny pieces similar to garlic.

Shallow Fry the Paneer:

Shallow frying paneer is a popular technique used in many Indian dishes to give the paneer a golden-brown crust and a slightly firmer texture. In a skillet/pan add a teaspoon of oil. Fry the paneer on medium heat until it turns golden brown on one side, then flip it over and fry the other side. Remove from the pan and set aside using a spoon or spatula.

Avoid overcrowding the pan, as this can lower the oil temperature and result in uneven frying.

Stir-fry the Aromatics:

In the same pan, add the remaining 1 tablespoon of oil. Add minced garlic and ginger, sauté for a minute until fragrant. Add sesame seeds and red chili flakes and sauce for another minute. Mix to avoid burning.

Add the broccoli florets to the pan. Stir-fry for 5-7 minutes, or until the broccoli is tender-crisp.

If needed add a small amount of water to the pan, and cover with a lid to steam the broccoli to the desired tenderness.

Add Salt to taste.

Combine Paneer and Broccoli:

Add the shallow-fried paneer to the pan. Gently toss everything together until the paneer is heated through.

Since the paneer is already shallow fried it does not need much cooking. Toss paneer and when all the flavors are combined turn off the heat. Adjust salt or chili flakes as per taste.

Garnish and Serve:

Garnish with sesame seeds and fresh cilantro.

Serve hot with rice or naan.

Tips for success

• Prep Everything in Advance: Stir-frying is a quick process, so having all your ingredients prepped (cut, minced, measured) will make it much smoother.
• Don’t Overcrowd the Pan: Overcrowding lowers the pan’s temperature, leading to uneven cooking and soggy vegetables. Cook in batches if necessary.
• Control the Heat: Maintain a medium-high heat for proper stir-frying. This ensures the vegetables cook quickly and retain their crispness.
• Tender-Crisp Broccoli: Aim for broccoli that’s tender but still has a slight crunch. Overcooking will make it mushy.
• Paneer Texture: If you prefer softer paneer, you can soak it in warm water for 10-15 minutes before frying.
• Spice Level: Adjust the amount of chili flakes or powder to your preferred heat level.Freshness: Use fresh ginger, garlic, and chilies for the best flavor.

Variations

Spice Variations:

• Add a pinch of dried oregano or thyme for an Italian twist.
• Use a pre-made curry powder for a more complex spice blend.
• Add a dash of lemon or lime juice at the end for brightness.

Nutty Additions:

• Add toasted cashews or peanuts for extra crunch and flavor.

Watch Broccoli Paneer Video