Haree Phool Gobhi Paneer (Broccoli and Paneer)

While I'm reasonably used to seeing cauliflower curries, broccoli curries are much less common. Apparently broccoli was not traditionally grown in India nor part of the local cuisine. It is now found in Western-style supermarkets and Iyer features a few broccoli recipes in his book. This is one of them.

Haree Phool Gobhi Paneer

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. canola (or other neutral) oil
• 1 tsp. cumin seeds
• 450g broccoli, cut into florets
• 1 Tbsp. amchur (mango powder)
• 1/4 tsp. ground turmeric¹
• 1 c. water
• 100g paneer, crumbled
• 1 tsp. coarse sea salt
• 1 large tomato, chopped
• 1/4 c. chopped fresh cilantro
• 1/2 tsp. Punjabi garam masala

Directions

1. Heat oil over medium-high heat.
2. Add cumin and sizzle for 10-15 seconds.
3. Add broccoli, amchur, and turmeric and stir-fry for ~1 minute.
4. Add water, paneer, salt, and tomato and bring to a boil.
5. Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 10-15 minutes.
6. Stir in cilantro and garam masala and serve.

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¹ Substitute fresh turmeric for dried if available. Peel a 1cm long piece of turmeric and slice it wafer thin. ^Back