Ingredients

• Paneer (crumbled): 1 cup (150g)
• Broccoli (finely grated or chopped): 1 cup
• Onion (finely chopped): 1 medium
• Tomato (chopped): 1 medium
• Green chili (chopped, optional): 1
• Garlic (chopped or minced): 2 cloves
• Ginger (grated): ½ teaspoon
• Turmeric powder: ¼ teaspoon
• Red chili powder: ½ teaspoon
• Coriander powder: ½ teaspoon
• Garam masala: ½ teaspoon
• Salt: to taste
• Black pepper powder: ¼ teaspoon
• Cumin seeds: ½ teaspoon
• Oil or ghee: 1 teaspoon
• Fresh coriander (chopped): for garnish
• Lemon juice: 1 teaspoon

Preparation

Heat oil in a pan, add cumin seeds and let them splutter.

Sauté onion, garlic, and ginger until onions turn golden brown.

Add tomatoes and green chili, cook until tomatoes turn soft.

Add grated broccoli and cook for 3-4 minutes on medium flame.

Add turmeric, red chili powder, coriander powder, and salt, mix well.

Add crumbled paneer, mix, and cook for another 2 minutes.

Sprinkle garam masala, black pepper, and lemon juice, mix well.

Garnish with fresh coriander and serve hot with roti, paratha, or toast.

Servings: 2

Notes

1. For extra protein, add boiled green peas.
2. Use tofu instead of paneer for a vegan version.
3. Can be used as a stuffing for sandwiches or wraps.