This original Tarla Dalal recipe can be viewed for free

Broccoli and Paneer In Lemon Coriander


by
5/5 stars  100% LIKED IT
2 REVIEWS ALL GOOD
Added to 137 cookbooks
This recipe has been viewed 6405 times
  

A real hit at all occasions. The lemon and coriander sauce when combined with broccoli and paneer is an irresistible combination. The grated lemon rind adds bursts of lemon flavour as you dig into this sumptuous dish.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 4 servings


Ingredients


1 1/2 cups broccoli florets (parboiled)
1 cup paneer (cottage cheese) , cut into 25 mm. (1") thick strips
2 kashmiri red chillies , broken into pieces
2 tbsp chopped corriander (dhania)
1 tsp grated lemon rind
1 cup chinese white sauce
1 tsp oil
salt to taste

Method
  1. Heat the oil in a pan, add the red chillies, broccoli florets and salt and sauté for a few seconds over a high flame.
  2. Add the chinese white sauce, paneer, coriander and salt and cook for some more time.
  3. Add some water, if required, to adjust consistency.
  4. Take the pan off the heat, add the lemon rind and serve immediately.

Tips
  1. While grating the lemon rind, be careful not to grate the white pith, as it imparts a bitter flavour to the dish.
RECIPE SOURCE : Easy Chinese CookingBuy this cookbook
2 reviews received for Broccoli and Paneer In Lemon Coriander
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Healthy Eating, April 28, 2012

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.

See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
Helpful reviews for this recipe
Reviewed April 28, 2012 by Healthy Eating

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.

Was this review helpful?   


Report this Reported by 1 member
Reviewed October 03, 2011 by madlika

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.

Was this review helpful?   


Report this Reported by 1 member