Stir-Fried Broccoli Paneer with Tomato Soup

Ingredients

• 150 g broccoli florets
• 80 g paneer cubes
• 200 g ripe tomatoes
• 1 tsp oil
• 1/2 tsp cumin seeds
• 1 garlic clove minced
• 1/4 tsp black pepper
• Salt to taste
• 200 ml water
• 1 tsp lemon juice

Preparation

1. Blanch tomatoes, peel and blend with water into a smooth puree.
2. Simmer puree with salt and pepper 6–8 minutes for soup.
3. Heat oil; add cumin and garlic briefly.
4. Add broccoli and stir-fry 3–4 minutes until crisp-tender.
5. Add paneer cubes; toss gently 2 minutes. Season.
6. Serve stir-fry with hot tomato soup.