Easy Broccoli Paneer Curry (Indian Cottage Cheese and Broccoli Curry)

Close-up of broccoli paneer curry in a brass-handled serving bowl, showing golden paneer cubes and broccoli florets in a spiced tomato gravy.

Easy Broccoli Paneer Curry (Indian Cottage Cheese and Broccoli Curry)

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A quick and flavorful curry with roasted broccoli and Indian cottage cheese in a spiced tomato gravy. Perfect for busy days and pairs beautifully with rice or parathas.

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Sravanthi Chanda

Ingredients

1 cup broccoli chopped
1 cup homemade 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 homemade paneer , 1 tablespoon kasuri methi leaves, 1 cup broccoli
Serve – Turn off the heat and serve hot.

Notes

Tested Tips from My Kitchen

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.
I always use homemade paneer for this recipe because it stays soft and absorbs flavors better. Here’s my kitchen-tested guide on how to make paneer at home.
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.

Nutrition