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Broccoli katsu curry

broccoli tikkis in onion tomato sauce
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Indian, Indo-Chinese
Servings: 3 servings
Author: Jinoo Jayakrishnan
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Ingredients

For Tikkis/Katsu

  • 1 medium onion - finely chopped
  • 1 tbsp ginger garlic paste
  • 1 cup chopped broccoli - 1 cup-240ml
  • 1/4 tsp turmeric powder
  • 1/4 tsp chilli powder
  • 1/4 tsp garam masala
  • salt to taste
  • 2 tbsp corn flour
  • 2 tbsp bread crumbs

For curry

  • 1 large tomatoes - pureed
  • 1 no green chilli
  • 1 inch ginger
  • 3 cloves garlic
  • 1 tbsp chopped mint
  • 1 tbsp chopped coriander
  • 1/4 cup cashews
  • 1/2 tsp khuskhus
  • 1 large onion - finely chopped
  • 1 tsp kasuri methi
  • salt to taste
  • 1/8 tsp turmeric powder
  • 1/4 tsp chilli powder
  • 1/8 tsp coriander powder
  • 1/8 tsp garam masala

Instructions

For Tikkis

  • Saute finely chopped onions in little oil until pink
  • Drop in ginger garlic paste and fry for a minute until raw smell goes off.
  • Add the finely chopped broccoli, turmeric powder, chilli powder, coriander powder, garam masala and salt. Mix well and saute for a minute until well combined.
  • Switch off the stove. Add the corn flour and bread crumbs to it and mix again.
  • Let it cool down. Make equal sized patties with them. Apply little oil and toast them until brown on both sides.

For Curry

  • Green paste -Blend together green chilli, ginger, garlic, mint and coriander leaves until smooth. Add water and grind if necessary
  • White paste - Soak cashews and khuskhus in very little water for 15 minutes. grind them to a fine paste along with the water used for soaking.
  • Saute onions in little oil until pink
  • Drop in the green paste into it and let it fry in medium flame until raw flavor goes off.
  • Pour in the tomato puree and mix again until well combined and oil oozes out
  • Add the spice powders (turmeric, coriander, chilli and garam masala) and salt. Mix again. Once it gets combined well. add the white paste
  • Let it cook in simmer for a minute until it comes to a boil. Add crushed kasuri methi at the end.
  • You can adjust the consistency of the curry at this stage. If you like little thin curry, add little water.
  • Add the tikkis to the serving dish and pour the curry on the top just before serving.