Broccoli Paneer And Peanut Masala Recipe

Broccoli is an all-star food with many health benefits. It is low in calories and rich in essential vitamins, minerals and fibre. It is also rich in anti-oxidants and has anti-cancer properties. Course : Dinner Ingridients : 2 cups Broccoli , florets, heaped 1 cup Paneer (Homemade Cottage Cheese) , cubes 1 cup Raw Peanuts (Moongphali) 4 Green Chillies 4 Onions , chopped 4 Tomatoes , chopped 2 teaspoon Cumin seeds (Jeera) 1 teaspoon Whole Black Peppercorns 1 teaspoon Kashmiri Red Chilli Powder 1/2 teaspoon Garam masala powder 1/2 teaspoon Biryani Masala 1/4 teaspoon Turmeric powder (Haldi) 2 teaspoons Butter (Salted) 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) Salt , to taste Instructions To begin with Broccoli Paneer And Peanut Masala, heat a teaspoon of oil in a wok. Add pepper corns and 1 teaspoon Jeera/ Cumin.Once it splutters, add the chopped onions and chillies. Roast till the onions turn slightly brown.Add the peanuts and roast for 3-4 minutes on medium flame.After 3-4 minutes, add the chopped tomatoes and mix well. Once the tomatoes turn mushy switch off the flame and allow it to cool.Once it reaches the room temperature, blend it into a fine paste in a blender. Keep the paste aside.Heat a teaspoon of oil in the same wok. Add jeera/cumin, chili powder and turmeric/ haldi. Add broccoli and sauté on medium flame for 8 to 10 minutes.Add paneer, garam masala and biryani masala. Mix well and ensure it does not burn. Add the onion-tomato paste and mix well.Add salt, butter and let it simmer on medium flame for 5 to 8 minutes. Lastly, add kasuri methi and mix well. Switch off the flame after 5 minutes and it is ready to be served.Serve Broccoli Paneer And Peanut Masala with phulka or whole wheat Lachha parathas and Beetroot Raita for a delicious meal.