Skillet Roasted Broccoli Paneer
This dish is spicy, salty, tangy, crunchy and is the perfect orchestra creating an absolutely beautiful symphony of flavors in your mouth.
Ingredients
- 3 Broccoli heads separated into small florets
- 100 gm Paneer cubed
- 1 cup Mushrooms
- 1 Onion finely chopped
- 1 tbsp Ginger Garlic Green Chili Paste
- 1 cup Tomato Puree
- 1½ tsp Red Chili Powder
- 2 tsp Coriander Powder
- 1 tsp Turmeric
- 1½ tsp Pav Bhaji Masala/Garam Masala
- 1 tsp Kasuri Methi/Fenugreek Leaves
- Salt to taste
- Oil
Instructions
- Heat oil in a skillet over a medium heat. Add onions and cook until lightly browned.
- Then add ginger garlic chili paste and saute for a minute until the raw smell vanishes
- Add the broccoli florets and cook for about 5-7 minutes until slightly crunchy.
- Mix in the tomato puree along with coriander powder, red chili powder, turmeric, pav bhaji masala, kasuri methi and stir well till the spices gets cooked.
- Add mushroom, paneer and cook for 2-3 minutes.
- Season with salt.