Broccoli Paneer and Peanut Masala Recipe
Introduction
Embark on a culinary adventure with this delightful Broccoli Paneer and Peanut Masala, a perfect harmony of vibrant flavors and wholesome ingredients that will surely enchant your dinner table. This Indian-inspired dish, rich in protein and bursting with spices, brings together the earthiness of peanuts, the creaminess of paneer, and the nutritional benefits of broccoli, creating a wholesome meal that is as appealing to the eye as it is to the palate. Serve it with your favorite bread or rice for a complete dining experience!
Ingredients
| Ingredient | Quantity |
|---|---|
| Broccoli (chopped) | 2 cups |
| Paneer (cubed) | 1 cup |
| Peanuts | 1 cup |
| Green chilies (slit) | 4 |
| Onions (chopped) | 4 |
| Tomatoes (chopped) | 4 |
| Cumin seeds | 2 teaspoons |
| Whole black pepper | 1 teaspoon |
| Kashmiri red chili powder | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Biryani masala | 1/2 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Butter | 2 teaspoons |
| Kasuri methi (dried fenugreek leaves) | 1 teaspoon |
| Salt | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 300 |
| Protein | 15g |
| Carbohydrates | 20g |
| Dietary Fiber | 5g |
| Fats | 18g |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 15 |
| Cooking | 45 |
| Total | 60 |
Servings
- Serves: 4
Cooking Instructions
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Heating the Base: Begin by heating oil in a kadhai (wok). Once hot, add whole black pepper and cumin seeds, allowing them to sizzle for about 10 seconds, releasing their aromatic essence.
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Sautéing Aromatics: Next, introduce the chopped onions and slit green chilies into the kadhai. Sauté the mixture until the onions turn a light golden brown, which should take about 5 to 7 minutes.
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Adding Peanuts: Once the onions are browned, add the peanuts and sauté for an additional 2 minutes, allowing them to toast slightly and infuse their nutty flavor into the mixture.
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Incorporating Tomatoes: Add the chopped tomatoes to the kadhai. Cook until the tomatoes soften and blend into the mixture, which should take around 5 to 7 minutes. After the tomatoes are cooked, turn off the heat and let the mixture cool slightly.
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Blending the Paste: Once cooled, transfer the tomato-onion-peanut mixture to a mixer grinder and blend it into a smooth paste. This paste will serve as the flavorful base for your dish.
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Cooking the Vegetables: In the same kadhai, heat a little more oil. Add the turmeric powder, Kashmiri red chili powder, and the blended paste, allowing it to simmer for about 2 minutes. Then, add the chopped broccoli and stir well, cooking it for about 6 to 8 minutes until it becomes tender but retains a vibrant color.
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Incorporating Paneer and Spices: After the broccoli is cooked, add the cubed paneer along with garam masala and biryani masala. Mix well to coat the paneer evenly with the spices, cooking for another 10 minutes to allow the flavors to meld.
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Final Touches: Introduce the remaining tomato-onion-peanut paste into the kadhai. Season with salt and add butter, stirring well. Let the mixture cook for another 5 to 8 minutes, ensuring all ingredients are well combined and heated through.
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Garnishing: Finally, sprinkle in the Kasuri methi, mixing well, and let it simmer for an additional 3 minutes before turning off the heat.
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Serving Suggestions: Serve the Broccoli Paneer and Peanut Masala hot, ideally with a side of dal tadka, bhindi raita, and soft rotis or steaming rice to complete your meal. This dish is perfect for a cozy family dinner or to impress guests with a unique vegetarian offering.
Conclusion
This Broccoli Paneer and Peanut Masala not only showcases the nutritional richness of its ingredients but also offers a delightful medley of flavors that will tantalize your taste buds. Enjoy this high-protein vegetarian dish that embodies the essence of Indian cooking, making every bite a celebration of good food and good company!
