Broccoli Paneer
By OcadoLife
Published on 20 June 2025
Author of 15 Minute Indian, Anjula Devi is on a mission to speed up Indian cooking, using clever shortcuts and flavours from around the world. In her super-quick Broccoli Paneer, the chef teams the mild cheese (a favourite in Indian dishes) with a melting pot of other handy ingredients, including lemon-infused oil, chilli-spiked harissa and a kimchi hot honey – “It has a little kick and is fantastic drizzled on paneer or halloumi.”
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
15 minsTotal time
4Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 3 tbsp lemon-infused olive oil
- 2 tsp ground fennel
- 1 tbsp Belazu Smoked Chilli Harissa
- 100g Picard Frozen Chopped Shallots
- 1 tbsp frozen chopped garlic
- 300g Tenderstem broccoli
- 450g paneer, cubed
- 1 pinch sea salt
- 2 tbsp Scottish Bee Company Kimchi Hot Honey
- 1 small handful coriander, roughly chopped
Method
Step 1
Put a large pan with 200ml just-boiled water over a medium heat. Stir in 1 tbsp of the oil, 1 tsp ground fennel and the harissa. Tip in the shallots and garlic; mix well. Add the broccoli; cover and steam on a low heat for 5 mins.Step 2
Meanwhile, heat the remaining 2 tbsp oil in a frying pan. Add another 1 tsp ground fennel and cook for 20 secs until sizzling. Add the paneer and sea salt; fry for 3-5 mins until golden all over. Turn off the heat and drizzle with the hot honey; toss to coat.Step 3
To serve, divide the broccoli between plates and scatter over the paneer and some coriander.