Broccoli Curry is simple and healthy gravy or curry dish that can be served with hot phulkas or steamed rice. This beautiful green vegetable is a store house of vitamins and minerals. This recipe preserves all the original nutrients of broccoli because it doesn't overcook the broccoli florets. You should definitely try this recipe with the help of step by step photos and detailed recipe given below:
Preparation Time: 5 minutes
Cooking Time: 15 minute
Recipe Yield: 3 servings
- Broccoli - 8-10 florets (or 1 small sized broccoli)
- Curd (dahi) - 2 table spoon
- Fresh Cream - 2 table spoon
- Turmeric Powder (haldi powder) - 1 tea spoon
- Coriander Powder (dhaniya powder) - 1 tea spoon
- Cumin Seeds Powder (jeera powder) - 1/2 tea spoon
- Black Pepper Powder (kali mirch powder) - 1/2 tea spoon
- Red Chilli Powder (lal mirch powder) - 1/2 tea spoon
- Salt as per taste (namak swaad anusar)
- Tomato (tamatar) - 1 roughly chopped
- Garlic Petals (lehsun ki kali) - 4
- Green Chillis (hari mirch) - 2
- Ginger (adrak) - 1/2 inch piece
- Onion (pyaz) - 1 finely chopped
- Olive Oil - 1 table spoon (or you can use any other refined oil)
- Take some water in a deep vessel (bhagona or pateela) and set to boil on high flame. Add broccoli florets to it and boil it in water for some time till it becomes soft.
- Then turn off the flame and take out the broccoli florets from the hot water and transfer them to a vessel containing cold water. This process helps the broccoli to retain its beautiful fresh green color and become soft and tender.
- In a mixer jar take tomato (tamatar), ginger (adrak), green chillis (hari mirch) and garlic petals (lehsun ki kali), to grind all the ingredients together into a fine paste.
- Transfer the paste prepared to a plate and add the powdered spices (haldi powder, lal mirch powder, jeera powder, kali mirch powder, dhaniya powder) and salt as per taste (namak swaad anusar) to it. Mix all the ingredients to form a uniform masala paste for the gravy.
- Now heat 1 table spoon olive oil in kadhai and then add the chopped onion (pyaz) to it. Saute the finely chopped onion (pyaz) till it turn golden red in color.
- Then add the masala paste prepared to the kadhai and stir well to cook the masala.
- When the oil begins to seperate from the masala then add curd (dahi) to the kadhai and stir rigorously to avoid any lumps formation.
- Now add fresh cream or malai and stir to mix all the ingredients well to form a smooth creamy textured gravy.
- Then add 1 big cup water to the kadhai ans increase the flame. When the gravy begins to boil then lower the flame to medium level and cook for 4 minutes. Now turn off the flame.
- Add broccoli to the gravy and the tempting fresh broccoli curry is ready to be served.