This easy paneer and veggie curry is rich, creamy, and full of flavor. With crispy fried paneer, tender broccoli, and warming spices, this one-pan meal is perfect for a cozy night in.
Why I Love This Recipe
This paneer and broccoli curry is the perfect balance of creamy and comforting with just enough heat and spice to keep things interesting. It’s ready in about 30 minutes and packed with nourishing ingredients like broccoli, coconut milk, and protein-rich paneer.
If you’ve never cooked with paneer before, don’t worry—it’s easy to work with and perfect for beginners. It doesn’t melt like regular cheese, so it holds its shape and gets crispy on the outside while staying soft inside. Toss it with vibrant spices, creamy coconut milk, and a good handful of veggies, and you’ve got dinner done.
This recipe is also great for meal prep—it reheats beautifully and tastes even better the next day!
Ingredients and Substitutions
- Olive Oil: Used to pan-fry the paneer and sauté the vegetables. You can use avocado oil or ghee if you prefer.
- Paneer: An Indian cheese that gets crispy on the outside while staying soft inside. You’ll find it in the international section or refrigerated dairy aisle.
- Onion + Bell Pepper: These form the base of the curry and add natural sweetness.
- Spices (Cumin, Turmeric, Garam Masala): This trio builds bold flavor quickly. Garam masala is a spice blend you can find in most grocery stores.
- Garlic + Ginger: Freshly grated is best for flavor.
- Tomato Paste: Adds depth and richness.
- Coconut Milk: Use the canned kind for the creamiest texture.
- Broccoli: Adds bulk and brightness. Chop into small florets so they cook quickly.
- Salt + Lemon Juice: Balances all the flavors and brightens the dish just before serving.
How to Make Paneer & Broccoli Curry
Tips for the Best Curry
- Don’t skip pan-frying the paneer! It adds texture and helps it hold up in the sauce.
- Chop broccoli evenly so it cooks evenly and quickly.
- Toast your spices. It brings out their full aroma and flavor. Even just a few minutes of cooking goes a long way in terms of building flavor.
- Taste and adjust. Add a little more salt or lemon at the end if it needs a flavor boost.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. If the sauce thickens, add a splash of water or coconut milk to loosen it up. Freezing isn’t recommended, as the paneer can become spongy.
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Skillet Paneer with Veggies
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
This easy paneer and vegetable curry is rich, creamy, and packed with warming spices. With golden-fried paneer and tender veggies in a flavorful coconut milk sauce, it’s a comforting one-pan dinner the whole family will love.
Ingredients
- 2 tablespoons olive oil
- 8 oz paneer, cubed into 1” cubes
- 1 small yellow onion, diced
- 1 orange bell pepper, seeded and diced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- 1 teaspoon garam masala blend
- 1 teaspoon garlic, grated
- 1 teaspoon fresh ginger, grated
- 2 tablespoons tomato paste
- ¼ cup water
- 1 cup canned coconut milk
- 3 cups broccoli florets, chopped
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Heat oil in a large nonstick skillet over medium heat. Pan-fry the paneer for 4-5 minutes until golden. Remove and set aside.
- In the same pan, add onion and bell pepper. Cook for 4 minutes until slightly softened.
- Add cumin, turmeric, and garam masala. Cook for another 4 minutes to toast the spices.
- Stir in garlic and ginger, followed by tomato paste. Cook for 1 minute.
- Add broccoli, water, and coconut milk. Bring to a simmer, cover, and cook for 4–5 minutes until broccoli is tender.
- Add lemon juice and fried paneer. Season with additional salt to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: Indian Inspired
