Broccoli Stir-fry

1. 1

   Prepare the vegetables and paneer.

   Wash the broccoli and cut it into bite-sized florets. Chop the onion and tomato. Cut the paneer into small cubes and slit the green chilies.

2. 2

   Sauté the aromatics.

   • Heat mustard oil in a pan or kadai over medium heat until it's slightly smoking.
   • Add the cumin seeds and let them splutter.
   • Add the chopped onion and sauté for 2-3 minutes until translucent.
   • Add the ginger-garlic paste and green chilies, and cook for another minute until the raw smell disappears.

   TIPHeating mustard oil well is important to remove its pungent raw flavor.
3. 3

   Cook the masala base.

   • Add the chopped tomatoes, turmeric powder, coriander powder, and salt.
   • Mix well and cook for 3-4 minutes, until the tomatoes turn soft and mushy.
4. 4

   Cook the broccoli.

   • Add the broccoli florets to the pan and toss to coat them well with the masala.
   • Sprinkle 2 tablespoons of water, cover the pan, and cook on low-medium heat for 5-7 minutes.
   • Cook until the broccoli is tender but still has a slight crunch. Avoid overcooking.

   TIPDon't add too much water, as the broccoli will release its own moisture. We want a stir-fry, not a curry.
5. 5

   Add paneer and finish.

   • Uncover the pan, add the paneer cubes and garam masala.
   • Gently toss everything together and cook for 1-2 minutes until the paneer is heated through.
6. 6

   Garnish and serve.

   Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.

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