Broccoli Paneer Khichdi
One-pot with paneer
- Time
- 30 min
- Serves
- 4
- Calories
- 365 kcal
- Protein
- 19 g
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 or lunch, especially for families with varying spice preferences. The bright green of the broccoli and creamy white of the paneer make this khichdi visually appealing, and the taste matches the promise. It's the kind of dish that works equally well for a simple weeknight or when you're feeding guests something wholesome and interesting. The pairing of broccoli and paneer creates remarkable balance. Broccoli's slight bitterness and earthy character pairs beautifully with paneer's creamy richness. Together, they prevent the moong dal from tasting one-dimensional. Ginger-tempered cumin ensures warmth without aggression. Coriander powder adds subtle sweetness that rounds everything out. The result is a khichdi that feels both traditional and contemporary—comfort food that happens to be genuinely interesting. At 19g protein per serving, this khichdi is substantially protein-rich without feeling heavy. The critical step is not overcooking the broccoli. Add it to the cooker along with the other vegetables for most of the cooking, but if possible, add it after the khichdi is partially cooked or fold it in post-cooking and simmer just until bright green. This maintains the broccoli's texture and colour. If you add it raw at the beginning, it will be soft and slightly greyish rather than bright and crisp. Vegetarian, high-protein (19g per serving), kid-friendly, and one-pot if you count the final broccoli addition carefully. Serve with tangy yogurt, pickle, or simply with ghee drizzled on top. The khichdi stores for two to three days in the refrigerator, though the broccoli may soften slightly. Reheat gently; the broccoli will continue softening with heat. Best enjoyed fresh or the day after preparation.
Ingredients
Method
- 1 Rinse rice and moong dal until the water runs mostly clear; soak 10 minutes if the grain is firm.
- 2 Heat ghee or oil in a cooker or deep pot, crackle cumin, then cook ginger with turmeric and spice powder for 30 seconds.
- 3 Add broccoli florets, rice, moong dal, water and salt; stir well so nothing sticks to the base.
- 4 Pressure cook until the rice and dal are soft, then let the pressure drop naturally before opening.
- 5 Fold in broccoli and paneer, simmer 5 minutes until broccoli is bright, then finish with coriander and lemon.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
