Crumbled Cheese with Broccoli and Mango Powder

Haree Phool Gobhi Paneer

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This curry has a thin, brothlike quality since there is nothing among its ingredients to thicken it. Broccoli, never part of traditional Indian cuisine (because it’s not grown there), is now found in many of India’s trendy, Western-style supermarkets.


  • 2 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • 1 pound broccoli, cut into 1-inch florets
  • 1 tablespoon mango powder or lime juice
  • ¼ teaspoon ground turmeric
  • 4 ounces Doodh paneer or Malai paneer, crumbled
  • 1 teaspoon coarse kosher or sea salt
  • 1 large tomato, cored and finely chopped
  • ¼ cup finely chopped fresh cilantro leaves and tender stems
  • ½ teaspoon Punjabi garam masala


  1. Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and cook until they turn reddish brown and are aromatic, 5 to 10 seconds. Immediately add the broccoli, mango powder, and turmeric. Stir-fry the broccoli to cook the spices without burning them, about 1 minute.
  2. Add 1 cup water along with the paneer, salt, and tomato. Bring to a boil. Then reduce the heat to medium-low, cover the skillet, and simmer, stirring occasionally, until the broccoli is fork-tender, 12 to 15 minutes.
  3. Stir in the cilantro and garam masala, and serve.