### TranslatedIngredients: 2 cups Broccoli - florets,1 cup Paneer (Homemade Cottage Cheese) - cubes,1 cup Raw Peanuts (Moongphali),4 Green Chillies,4 Onions - chopped,4 Tomatoes - chopped,2 teaspoon Cumin seeds (Jeera),1 teaspoon Whole Black Peppercorns,1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Garam masala powder,1/2 teaspoon Biryani Masala,1/4 teaspoon Turmeric powder (Haldi),2 teaspoons Butter,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 45 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Indian ### Course: Dinner ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin with Broccoli Paneer And Peanut Masala, heat a teaspoon of oil in a wok. Add pepper corns and 1 teaspoon Jeera/ Cumin.Once it splutters, add the chopped onions and chillies. Roast till the onions turn slightly brown.Add the peanuts and roast for 3-4 minutes on medium flame.After 3-4 minutes, add the chopped tomatoes and mix well. Once the tomatoes turn mushy switch off the flame and allow it to cool.Once it reaches the room temperature, blend it into a fine paste in a blender. Keep the paste aside.Heat a teaspoon of oil in the same wok. Add jeera/cumin, chili powder and turmeric/ haldi. Add broccoli and sauté on medium flame for 8 to 10 minutes.Add paneer, garam masala and biryani masala. Mix well and ensure it does not burn. Add the onion-tomato paste and mix well.Add salt, butter and let it simmer on medium flame for 5 to 8 minutes. Lastly, add kasuri methi and mix well. Switch off the flame after 5 minutes and it is ready to be served.Serve Broccoli Paneer And Peanut Masala with phulka or whole wheat Lachha parathas and Beetroot Raita for a delicious meal.
