Broccoli and Paneer in Lemon Coriander Sauce
by Tarla Dalal
Added to 159 cookbooks
This recipe has been viewed 25170 times
The all-time favourite combination of Broccoli and Paneer comes together in a totally different format here, 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.
When making the Broccoli and Paneer in Lemon Coriander Sauce, make sure you add the lemon rind after switching off the flame, to avoid it turning sour.
Serve along with with Chinese Noodles and Rice Dishes .
- 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 and salt, 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.
Nutrient values per serving
|Vitamin A||787.7 mcg|
|Vitamin B1||-0.3 mg|
|Vitamin B2||-0.3 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||24.7 mg|
|Folic Acid||20.9 mcg|
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