‘Paneer’ (Indian Cottage Cheese) is not so favourite in my home. So I always try to make something different with it. Yesterday it was a hectic day for me at office and I was completely exhausted. So when I found that it is paneer to be cooked for dinner, I opted something very quick and easy. It is a quick fix recipe. Very few ingredients are required and it is similar with ‘Kadhai Paneer’. But I have used broccoli and mixed herb to enhance the flavor. You can always substitute mixed herb with kasuri methi or dry fenugreek leaf. Just quick stir and serve with hot roti or fulka. And you are done!
Ingredients to serve 4
- Paneer or Indian Cottage Cheese – 250 gms
- Onion – 1 (Large – cubed)
- Tomato – 1 (Medium – Cubed)
- Capsicum – 1 (Large – Cubed)
- Broccoli – 6-7 florets
- Black Pepper Powder – ¼ tsp
- Mixed Herb – ¼ tsp
- Oil – 3 tsp
- Butter – 1 tsp
- Salt – To taste
For dry masala:
- Coriander Seeds – 1 tsp
- Cumin Seeds – ½ tsp
- Red Whole Chilli – 1
- Dry roast the masalas mentioned under for dry masala in a heavy bottomed pan. Coarsely pound the roasted masala with the help of a mortar and pestle or a grinder. Keep aside.
- Chop all the vegetables in equal shapes. Discard the pulp of the tomato.
- Blanch the broccoli and keep aside.
- Heat oil in a heavy bottomed pan or kadhai and add the cubed onions. Sauté for 2 minutes on on high heat till onions become transparent. Stir continuously.
- Add the diced capsicum and broccoli and sauté for another 3-4 minutes till bell peppers are cooked but still crisp.
- Add the tomatoes along with the freshly ground masala and salt. Sauté for another 1-2 minutes. But do not overcook the tomatoes so that they turn mushy.
- Add paneer cubes and sprinkle mixed herb.
- Add 1 tsp butter and black pepper powder. Quickly but carefully give a final mix.
- Serve hot with roti or paratha.