Ingredients
8 oz of chopped or sliced broccoli
2 oz of cubed paneer (or if you are not vegetarian, boiled/cooked chicken breast pieces)
2 oz of chopped celery
½ teaspoon of turmeric
1 teaspoon ghee (or grape-seed oil)
1 teaspoon of olive oil
Soma salt per taste
1 tablespoon of SVA Mango Orange Chutney
6 leaves of sweet basil
1 teaspoon of shredded ginger
1 green chili (optional)
½ teaspoon of Pitta Garcinia Masala (you can also use any masala of your choice – Vata or Kapha Garcinia Masala, or Mum’s Masala, or regular Pitta masala, etc)
Prep
Step 1:
Melt the ghee in your stainless steel pan (if you are using grape-seed oil warm it for a few seconds before adding other ingredients) then add the:
Turmeric
Shredded ginger
Garcinia masala
the Thai chili (if you are using one)
Sauté altogether on medium flame stirring for 3-4 minutes.
Step 2:
Add your paneer (or chicken) cubes and coat them with all the spices and sauté for 5-8 minutes.
Step 3:
Once your protein is well coated with the spices and has cooked some, add your broccoli and celery and mix all the ingredients together well.
Then cover and let cook for 8-10 minutes on medium to low heat. You can add 1 tablespoon water if your base is too dry so as not to burn your mixture.
When your vegetables are a bright green color:
Step 4:
Dilute your tablespoon of the SVA Sweet Orange Mango chutney with a little water in a bowl and add to your dish and mix it in thoroughly. Then add the chopped sweet basil leaves, cover and turn off the heat and let it sit for 2-3 minutes.
Step 5:
You can sprinkle a few drops of olive oil on top and your dish is ready to serve. You can serve with a side of steamed rice, or quinoa, or Vaidya’s favorite: the mix of 50% rice with 50% quinoa. Enjoy!
