Broccoli masala recipe Indian style | Broccoli gravy recipe for chapathi | Broccoli peas kurma with step by step photos and video recipe. I have written enough about the importance of broccoli in our diet in my earlier post of simple broccoli kurma using pressure cooker. This time, i made this delicious and flavor rich broccoli peas korma with coconut milk.
This is my own recipe and tasted awesome. sabzis are one thing which i wanted to explore more and more. so i keep testing different dishes every time i cook sabzi for chapathi. this time i wanted to make a greenish brown base. so i used peas. cooked the peas and made the paste out of it with the spice powders and added it to our regular onion and tomato mixture along with coconut milk.
This broccoli gravy for chapathi turned out so good. try it and let me know how it turned out for you 🙂
Quick video of broccoli kurma:
Lets see how to make broccoli gravy for chapathi with step wise pictures:
wash peas thoroughly in running water and take it a vessel. pour just enough water to get it cooked. cook until done. takes approximately 8-10 minutes. it should be easily mashable.
take the cooked peas along with chilli powder, turmeric powder, coriander powder, amchur powder, cumin powder, garam masala and green chilli to a fine paste. if you so not have amchur powder just skip it.
heat oil in a pan and add bay leaves, cumin seeds, cloves, cardamom, chopped ginger and chopped garlic. fry till it is slightly brown.
once its brown, add sliced onions and curry leaves. fry in medium flame till pink.
furthermore, add tomato puree and fry till raw smell goes off. I have just blended one large tomato to make it puree.
at this point, add the prepared peas masala paste and fry for a minute. If it gets scorched. sprinkle little water and fry.
furthermore, after frying the masala, add the broccoli florets. chop them if you want tiny bite sized pieces.add salt to taste, water required to cook the vegetable. mix well. we will be closing and cooking the broccoli for about 5-10 minutes. so adjust water accordingly. you can add even 1 cup water to make it thin, later can reduce it by boiling.
close and cook for 8-10 minutes or until broccoli is cooked completely and is soft.
now add coconut milk and mix well. let it boil for 5 more minutes. coconut milk quantity can be adjusted to bring the curry to the required consistency.
lastly, add fresh cream and kasuri methi. mix well and switch off.
serve hot with chapathi.
Broccoli masala recipe Indian style | broccoli peas kurma
- 1/2 cup peas
- 1/4 tsp turmeric powder
- 1 tsp chilli powder
- 1/4 tsp amchur powder
- 1 tbsp coriander powder
- 1/4 tsp cumin powder
- 1 tsp garam masala
- 2 no green chilli slit
- 1 tbsp oil
- 1 no bay leaf
- 1/4 tsp cumin seeds
- 1 no green cardamom
- 2 no cloves
- 1 tsp garlic chopped
- 3/4 tsp ginger chopped
- 2 medium onion sliced
- 1 spring curry leaves
- 1 large tomato pureed
- 1 medium broccoli cut to florets
- salt to taste
- 3/4 cup coconut milk
- 1 tbsp fresh cream
- 1/2 tsp kasuri methi
cook peas with water until done. cool and transfer to a blender along with turmeric pwoder, chilli powder, coriander pwoder, cumin powder, amchur powder adn garam masala.
grind till smooth and keep it ready.
heat oil in a pan and drop bay leaf, cloves, cardamom, cumin seeds, ginger chopped, chopped garlic and fry till brown.
add sliced onions and curry leaves. fry till pink.
further add tomato puree and fry till raw smell leaves.
at this point, add the prepared peas masala paste and fry for a minute.
after a minute, add broccoli florets, salt, water and mix well. close and cook for 5-8 minutes or until the broccolli is soft.
open and add the coconut milk, mix well and let it boil for 5 minutes in medium heat.
finally add fresh cream and kasuri methi. mix well and serve hot with chapathi.