Broccoli Paneer Khichdi
One-pot with paneer
- Time
- 30 min
- Serves
- 4
- Calories
- 365 kcal
- Protein
- 19 g
0:00 / 1:36
Changes voice accent - Recipe stays in English
About this recipe
Broccoli florets maintain their structure and slight crunch even after cooking in the khichdi, while paneer cubes add creamy richness and substance. The combination is both comforting and contemporary—more interesting than plain vegetable khichdi but still approachable and mild. This makes an excellent light dinner.
Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Rinse rice and moong dal until the water runs mostly clear; soak 10 minutes if the grain is firm.
- 2Heat ghee or oil in a cooker or deep pot, crackle cumin, then cook ginger with turmeric and spice powder for 30 seconds.
- 3Add broccoli florets, rice, moong dal, water and salt; stir well so nothing sticks to the base.
- 4Pressure cook until the rice and dal are soft, then let the pressure drop naturally before opening.
- 5Fold in broccoli and paneer, simmer 5 minutes until broccoli is bright, then finish with coriander and lemon.
About this recipe
Swap paneer for tofu and use oil to make this vegan.
