Broccoli Paneer Gravy
INGREDIENTS
● 200 gm paneer ● 100 gm broccoli ● ½ cup curd ● 1 tomato, finely chopped ● 1 tsp cardamom powder ● 2 bay leaves ● 4 tsp ghee ● 3 tbsp oil ● ½ tsp sugar ● Salt as per taste ● ½ tsp dhaniya-jeera power ● 1 tsp turmeric powder ● 1 tsp red chili powder ● Coriander for garnishing
METHOD
Boil the broccoli for two to three minutes with a pinch of salt. Strain the water and keep the broccoli aside.
Heat oil in a pan and add
paneer, salt and turmeric powder. Stir fry for a few minutes, then remove from heat and keep aside. Now in the same pan, stir fry the boiled broccoli, with salt and turmeric powder. Remove it from heat and keep aside. Make a paste of the chili powder,
dhaniya-jeera powder, salt, and sugar in a bowl and mix it well with water. To this mixture, add one tsp oil, two tsp ghee and bay leaves.
Add the paste with chopped tomatoes to a pan and cook over a low heat, covering with a lid. Whisk the curd well and add to the pan.
Once the paste starts drying up and oil separates, add half a cup of water.
When the mixture starts boiling, add the paneer and broccoli to it. Cook for a few minutes until the broccoli is soft. Add ghee and cardamom powder and turn the heat off. Cover with a lid for two minutes. Garnish with coriander.
Serve hot with naan or paratha.