This broccoli paneer curry is a quick and flavorful Indian dish featuring tender roasted broccoli, soft paneer cubes, and a spicy tomato-based gravy. This easy paneer recipe uses simple ingredients and can be prepared in under 30 minutes, making it perfect for busy weeknights or a quick lunch option.
The chickpea flour in the gravy adds body and a nutty flavor. At the same time, kasuri methi lends a classic restaurant-style touch. Roasting the broccoli before adding it to the curry gives extra flavor and texture.
What Makes This Curry Stand Out
Using chickpea flour to thicken the gravy gives this curry a unique depth and nutty flavor that differs from the cream, cashews, or coconut milk often used in many paneer recipes. It blends seamlessly into the tomato base, creating a rich yet light sauce that coats every bite of broccoli and paneer.
If you are short on time and want to make flavorful dinners using Indian cottage cheese, try my corn paneer gravy curry and spinach paneer bhurji. Both are simple paneer recipes, ready in 30 minutes and relying on pantry-friendly ingredients.
Happy Cooking!
-Sravanthi
Detailed Steps
Here's how to make this simple paneer recipe:
Step 1: Heat oil in a pan and add chopped broccoli.
Step 2: Sauté the broccoli until lightly roasted. Remove and set aside.
Step 3: In the same pan, add tomato puree, grated ginger, and green chillies. Cook until the raw smell disappears.
Step 4: Add turmeric, red chilli powder, garam masala, coriander powder, and salt. Mix well and cook for a minute.
Step 5: Sprinkle chickpea flour into the mixture.
Step 6: Roast it until the raw aroma fades.
Step 7: Pour in water, stirring continuously to avoid lumps. Let the gravy simmer until slightly thickened.
Step 8:Add roasted broccoli, paneer cubes, and kasuri methi. Mix well and simmer for 3-4 minutes.
Turn off the heat and serve hot.
Serving Tips
Like all my curries, this one pairs beautifully with basmati rice, millet, quinoa, or any Indian flatbread. For a quick meal, cook basmati rice in a rice cooker while the curry simmers, and enjoy them together piping hot.
Serve with soft roti, spinach paratha, or avocado paratha for a wholesome lunch or dinner.
You can also browse my rice and bread category page for more pairing ideas and variations.
I'd love to hear how this broccoli paneer curry recipe turned out for you! Leave a comment and a star rating below if you try it. You may also enjoy exploring more dishes from my collection of Indian vegetarian curry recipes.
Recipe
Easy Broccoli Paneer Curry (Indian Cottage Cheese and Broccoli Curry)
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Ingredients
- 1 cup broccoli chopped
- 1 cup paneer chopped into cubes
- 1 cup tomato puree
- 1.5 cups water
- 2 tablespoon chickpea flour
- 1 teaspoon ginger grated
- 3 green chilli optional
- ¼ teaspoon turmeric
- ½ teaspoon red chilli
- ½ teaspoon garam masala powder
- ½ teaspoon ground coriander
- 1 tablespoon kasuri methi leaves dried fenugreek leaves, optional
- 1 tablespoon Oil
- 1 teaspoon salt adjust to taste
Instructions
- Prep Work - Chop the broccoli into florets and thinly slice the stems. Make the tomato puree and chop the paneer into cubes.
- Roast the Broccoli - Heat oil in a pan and sauté the broccoli until slightly browned. Remove and set aside. It took around 4 to 5 minutes for me.1 cup broccoli, 1 tablespoon Oil
- Cook the Base - In the same pan, add tomato puree, ginger, and green chillies. Cook until the raw smell disappears, for 3 to 4 minutes. For spicy curry, grind the green chilli along with tomato puree.1 cup tomato puree, 1 teaspoon ginger, 3 green chilli
- Add the Spices - Stir in turmeric, red chilli powder, garam masala, coriander powder, and salt. Cook for 1-2 minutes to release the aroma.¼ teaspoon turmeric, ½ teaspoon red chilli, ½ teaspoon garam masala powder, ½ teaspoon ground coriander, 1 teaspoon salt
- Thicken the Gravy - Add chickpea flour and roast until fragrant.2 tablespoon chickpea flour
- Simmer with Water - Slowly pour in water while stirring to prevent lumps from forming. Simmer for approximately 5 minutes, until the gravy has thickened.1.5 cups water
- Combine and Finish - Add roasted broccoli, paneer, and kasuri methi. Mix well and cook for 3-4 minutes, stirring occasionally.1 cup paneer, 1 tablespoon kasuri methi leaves, 1 cup broccoli
- Serve - Turn off the heat and serve hot.
Notes
- Roast the broccoli on medium heat to retain its color and crunch. And chopping it into bite-sized pieces will make it flavorful in the gravy.
- Cauliflower is an excellent substitute for broccoli in this curry.
- To create a vegan version of this curry, replace the paneer with extra-firm tofu.
- Always cook chickpea flour well to avoid a raw taste in the gravy.
- Instead of chickpea flour, you can use almond flour, cashew butter, peanut butter, Greek yogurt, or tahini to thicken the gravy.
- Adjust the water quantity to achieve a thicker or thinner gravy, according to your preference.
- As it is a simple everyday curry, I haven't used any cream. You can add a splash of milk or cream at the end to make it rich.
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