Broccoli and Paneer in Lemon Coriander Sauce
by Tarla Dalal
broccoli and paneer in lemon coriander sauce recipe | Chinese style broccoli and paneer vegetable | paneer and broccoli vegetable | with 38 amazing images.
broccoli and paneer in lemon coriander sauce recipe | Chinese style broccoli and paneer vegetable | paneer and broccoli vegetable is a uniquely flavoured Chinese accompaniment. Learn how to make Chinese style broccoli and paneer vegetable.
To make broccoli and paneer in lemon coriander sauce, heat the oil in a broad non-stick pan, add the kashmiri red chillies and broccoli and sauté on a high flame for a few seconds. Add the Chinese white sauce, paneer, coriander, salt and black pepper powder, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Remove from the flame, add the lemon rind and mix gently. Serve immediately.
The all-time favourite combination of broccoli and paneer comes together in a totally different format in Chinese style broccoli and paneer vegetable. It has a mildly spiced flavour with a perfect blend of crunchy texture of veggies in a base of Chinese white sauce, perked up with coriander and lemon rind.
Chinese white sauce, unlike the continental version, is not bland but super-flavourful. It is made of vegetable stock, flavoured with onion, garlic and ginger. When this is further enhanced with peppy coriander and tangy lemon rind, you just cannot imagine the bursts of flavour that you are in for in this paneer and broccoli vegetable.
Serve broccoli and paneer in lemon coriander sauce along with with Chinese Noodles and Rice Dishes to make a hearty meal for parties.
Tips for Chinese style broccoli and paneer vegetable. 1. Add salt to taste. We added 1/4 tsp salt as there is salt added in the Chinese white sauce. 2. Make sure you add the lemon rind after switching off the flame, to avoid it turning sour. 3. Mix gently or the paneer will break up.
Enjoy broccoli and paneer in lemon coriander sauce recipe | Chinese style broccoli and paneer vegetable | paneer and broccoli vegetable | with step by step photos.
Broccoli and Paneer in Lemon Coriander Sauce recipe - How to make Broccoli and Paneer in Lemon Coriander Sauce
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Broccoli and Paneer In Lemon Coriander Sauce
1 1/2 cups blanched broccoli florets
1 cup paneer (cottage cheese) cubes
1 tsp grated lemon rind
2 tbsp chopped coriander (dhania)
1 tsp oil
2 whole dry kashmiri red chillies , broken into pieces
1 cup chinese white sauce
salt to taste
1/4 tsp freshly ground black pepper (kalimirch)
For broccoli and paneer in lemon coriander sauce
- For broccoli and paneer in lemon coriander sauce
- To make {span class="bold1"}broccoli and paneer in lemon coriander sauce{/span}, heat the oil in a broad non-stick pan, add the kashmiri red chillies and broccoli and sauté on a high flame for a few seconds.
- Add the chinese white sauce, paneer, coriander, salt and black pepper powder, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Remove from the flame, add the lemon rind and mix gently.
- Serve the {span class="bold1"}broccoli and paneer in lemon coriander sauce{/span} immediately.
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what is broccoli and paneer in lemon coriander sauce made off?
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what is broccoli and paneer in lemon coriander sauce made off? Chinese style broccoli and paneer vegetable is made from cheap and easily available ingredients in India such as 1 1/2 cups blanched broccoli florets, 1 cup paneer (cottage cheese) cubes, 1 tsp grated lemon rind, 2 tbsp chopped coriander (dhania), 1 tsp oil, 2 whole dry kashmiri red chillies , broken into pieces, 1 cup chinese white sauce and salt to taste. See below image of list of ingredients for broccoli and paneer in lemon coriander sauce.
making Chinese white sauce
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- The Chinese white sauce is basically mildly flavored, creamy sauce made using clear vegetable stock, thickened with cornflour and enhanced with alliums. List of ingredients to make Chinese white sauce is 3 cups of clear vegetable stock, 3 tbsp cornflour, 1 tbsp oil, 1/2 cup finely chopped onions, 2 tsp finely chopped ginger (adrak), 2 tsp finely chopped garlic (lehsun), a pinch of sugar and salt to taste. This makes 3 cups of Chinese white sauce. You need to make only 1 cup of sauce for the below recipe so you can take 1/3 rd of the ingredients.
- To thicken the clear vegetable stock, we would require a cornflour slurry. In a deep bowl take cornflour. Use tapioca or arrowroot flour if you're planning to freeze the Chinese white sauce.
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Add clear vegetable stock. Ensure it is cold and at room temperature. While using cornstarch, for each cup of liquid, you want to thicken, add 1 tablespoon of cornstarch. This is your slurry.
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Whisk well and keep aside. Make sure it is lump-free to get a smooth white sauce.
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To add much needed oriental flavors to the Chinese white sauce, heat the oil in a broad non-stick pan.
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Once the oil is hot, add the onions.
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Add ginger.
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Add garlic. Instead of fresh aromatics, you can use in powdered form, though you’ll want to add extra since dry ingredients are less potent than fresh ones.
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Mix well and sauté on a high flame for 1 minute so, the vegetables retain their crunch.
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Add the cornflour-vegetable stock mixture. Whisk the slurry very well before adding into the hot, simmering liquid that you want to thicken.
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Add sugar. It balances the sauce.
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Add salt and mix Chinese white sauce | quick Chinese white sauce | well. Don't cook for too long as the starch may break down and the liquid will thin out again.
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Cook on a high flame for 5 minutes, while stirring occasionally. and our Chinese white sauce is ready.
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Use Chinese white sauce | quick Chinese white sauce | as required. Or you can go directly to the recipe of Chinese white sauce.
parboil broccoli
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This is your brocolli florets.
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Boil plenty of water in a deep pan.
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Add broccoli florets.
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Let it cook for 2 to 3 minutes on a high flame.
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Drain.
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Parboiled broccoli florets.
making broccoli and paneer in lemon coriander sauce
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To make broccoli and paneer in lemon coriander sauce recipe | Chinese style broccoli and paneer vegetable | paneer and broccoli vegetable | heat 1 tsp oil in a broad non-stick pan.
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Add 2 whole dry kashmiri red chillies, broken into pieces.
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Add 1 1/2 cups blanched broccoli florets.
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Sauté on a high flame for a few seconds.
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Add 1 cup chinese white sauce.
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Add 1 cup paneer (cottage cheese) cubes.
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Add 2 tbsp chopped coriander (dhania).
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Add salt to taste. We added 1/4 tsp salt as there is salt added in the Chinese white sauce.
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Add 1/4 tsp fresh ground black pepper.
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Mix gently.
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Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Remove from the flame, add 1 tsp grated lemon rind.
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Mix gently or the paneer will break up.
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Put broccoli and paneer in lemon coriander sauce | Chinese style broccoli and paneer vegetable | paneer and broccoli vegetable | in a serving bowl.
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Serve broccoli and paneer in lemon coriander sauce recipe | Chinese style broccoli and paneer vegetable | paneer and broccoli vegetable | immediately.
tips for Chinese style broccoli and paneer vegetable
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Add salt to taste. We added 1/4 tsp salt as there is salt added in the Chinese white sauce.
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Make sure you add the lemon rind after switching off the flame, to avoid it turning sour.
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Mix gently or the paneer will break up.
| Energy | 153 cal |
| Protein | 6 g |
| Carbohydrates | 8 g |
| Fiber | 1.1 g |
| Fat | 11 g |
| Cholesterol | 0 mg |
| Vitamin A | 839.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 25 mg |
| Folic Acid | 23 mcg |
| Calcium | 209 mg |
| Iron | 0.6 mg |
| Magnesium | 7.2 mg |
| Phosphorus | 154.8 mg |
| Sodium | 6.7 mg |
| Potassium | 88.9 mg |
| Zinc | 0.2 mg |
Broccoli and paneer cooked in Chinese white sauce make a nice healthy vegetable. There is a fair amount of gravy and i would tend to make it a bit more spicier.
A really authentic recipe and pretty easy to make. The flavours are subtle and adding the zest gave a great aroma as well as flavour. I have also made this using cauliflower and tofu and it turned out great as well. Its important to use chopped garlic instead of readymade garlic paste and using kaffir lime (patali nimbu) gives even better flavour.