Skip to main content

Broccoli Masala

This is a restaurant style gravy using simple cooking methods. The broccoli also tastes amazing in the creamy gravy.Broccoli has a wide variety of nutritional and medicinal health benefits. Try to consume this vegetable atleast twice in a month. Always avoid overcooking broccoli as half of its nutritional substances may be destroyed in the process. If you want to make a mild gravy, just leave the fresh cream out and you'll still have a wonderful restaurant style gravy. Don't forget to add the kasuri methi leaves because it ties all the flavours together wonderfully. Feel free to adjust the chilly powder, garamasala powder and ginger garlic paste to fit your taste. When blanching the broccoli florets it's always a good idea to keep an eye on them because the temperature in the boiling water can change the blanching time quite a bit. If you can't get the broccoli, or it's too expensive then use the button mushrooms for the above masala. ( Saute the mushrooms with the onions). Let's see how to prepare this masala with step by step photos.




Broccoli Masala, Side dish for roti and nann his is a restaurant style gravy using simple cooking methods. The broccoli also tastes amazing in the creamy gravy.  Broccoli has a wide variety of nutritional and medicinal health benefits. Try to consume this vegetable atleast twice in a month. Always avoid overcooking broccoli as half of its nutritional substances may be destroyed in the process.  If you want to make a mild gravy, just leave the fresh cream out and you'll still have a wonderful restaurant style gravy. Don't forget to add the kasuri methi leaves because it ties all the flavours together wonderfully. Feel free to adjust the chilly powder, garamasala powder and ginger garlic paste to fit your taste. When blanching the broccoli florets it's always a good idea to keep an eye on them because the temperature in the boiling water can change the blanching time quite a bit. If you can't get the broccoli, or it's too expensive then use the button mushrooms for the above masala. ( Saute the mushrooms with the onions). Let's see how to prepare this masala with step by step photos.

Prep time : 25 minutes
Cook time : 20 minutes
Total time : 45 minutes
Serves : 4

Ingredients 
  •     20 to 25 pieces broccoli florets
  •     1 medium onion, chopped
  •     1/2 tsp ginger garlic paste
  •     1/4 tsp jeera
  •     3/4 tsp chilly powder
  •     1/2 tsp coriander powder
  •     1/4 tsp turmeric powder
  •     1 tsp garamasala powder
  •     1 tsp sugar
  •     2 tbsp fresh Cream
  •     1tbsp kasuri methi
  •     2 tbsp oil
  •     salt
For onion tomato paste
  •     2 onions,diced
  •     2 tomatoes,chopped
  •     12 badam 
Cooking Directions 

1. Take a pressure cooker and add the diced onions, chopped tomatoes and badams. Add 1 cup of water and pressure cook for 1 whistle.



2. In a broad vessel, add 2 cups of water and bring it to a rapid boil. Then add the broccoli florets to it and close it with a lid for 5 minutes. After 5 minutes, drain the water completely and immerse the florets in 1 cup of cold water and 12 ice cubes. After, 1 minute strain them in a colander.


3. Now cool down the pressure cooked items completely and remove the badam skins. Then add it to the big jar and grind it to a smooth paste. 



4. Heat oil in a kadai and add jeera. When it splutters add the onions. Saute in low flame till onions turn crispy and dark brown in colour. Then add the ginger garlic paste and saute for 2 seconds.


 5. Next add the ground onion tomato paste. Stir the paste for 2 minutes and add 1 cup of water. 


 6. If the paste splutters then cover the kadai with a lid for sometime leaving a small gap. Then add the turmeric powder, chilly powder and coriander powder.

 7. Mix it evenly and add the blanched broccoli to the masala. Add the required salt and allow it to boil for 5 minutes in low flame.


8. Then add the crushed kasuri methi leaves, garamasala powder, sugar, fresh cream and 1/2 cup of water. Stir very well and simmer the gravy for 10 to 12 minutes or till tiny drops of oil floats on the top of the gravy. Transfer the gravy to the serving bowl and serve it with roti, naan and pulav. 



Notes :

Immediately transferring the broccoli florets in ice water helps to stop the continuous heat in the vegetable. This step is very important in blanching the florets. You can soak the badam in hot water for 20 minutes and remove the skin and then add it to the cooker.

If you like this recipe for Broccoli Masala send us your comments below and share the recipe for your friends and family. 

Comments

Popular posts from this blog

Easy Tiffin Sambar - Quick Hotel Style Tiffin Sambar for Idli, Dosa and Ven Pongal

Easy tiffin sambar with full video and step by step pictures. This tiffin sambar is a simple, easy, quick and delicious sambar for idli, dosa and ven pongal. You can easily prepare this tiffin sambar for festivals and other family occasions because it's easy and quick without any complicated steps.  This tiffin sambar includes moong dal, carrots, potato, brinjal, onions, tomato and green chilly. You can also include vegetables like capsicum, yellow pumpkin for this sambar.  I prefer to use moong dal for this sambar. When compared to moong dal, toor dal requires more time to cook so I omitted it. Instead of moong dal you can also use masoor dal .  To keep this recipe simple, I used sambar powder and there is no need for any dry  roasting and grinding works. A handful of fresh coconut is ground along with cooked tomato and sambar powder which gives a nice colour for the sambar. If you plan to prepare sambar in advance make the sambar in thin consistency because moong dal sambar thick

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Quick Tiffin Sambar - Side Dish for Idli, Dosa and Ven Pongal - Sambar without Tamarind

Quick tiffin sambar recipe with moong dal, toor dal and combination of vegetables. We have tasted this tiffin sambar many times at our Grandma's house prepared by our home chef Deivanai at Tirunelveli. Usually they put onions, chow chow (chayote), carrots, potatoes, tomatoes, green chillies and dals. We have different versions of tiffin sambar in every household with any vegetables as they prefer. You can add capsicum, drumstick or yellow pumpkins too. This sambar recipe is a bit unique recipe with a  combination of dals and  without any tamarind. I wanted to try this quick tiffin sambar at home for a long time. Last week during my visit to Tirunelveli I called her up and asked for the recipe. She explained the recipe  with a few simple steps and the sambar turned out well. This tiffin sambar is a simple yet tasty sambar and perfect side dish for idli, dosa and ven pongal.  Check out my other side dishes for idli and dosa Brinjal Kichadi  Brinjal Kichadi with Dal Puli Milagai Tomat

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma  for chapathi restaurant style Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness.  Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked.  For a perfect kurma, taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it.  After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepa

Pidi Karunai Kizhangu (Yam) Masiyal

Pidi karunai kuzhambu (Yam) provides all the important nourishment to the body which not only improves the immunity system, but also brings a glow in the body. It is used as an Ayurvedic medicine to cure piles. It is high in Vitamin B6, and contains Vitamin C and A, potassium, phosphorous and magnesium. This pidi karunai masiyal is easy to make and tamarind juice is added to remove itchiness. A healthy and low calorie dish which goes well with rice. I learnt this recipe from my mom. For pulikuzhambu we prepare this masiyal as a side dish. Try this easy and healthy masiyal for your family. 

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Nellai Idi sambar - Tirunelveli Idi Sambar - Sambar Recipes

Idi Sambar recipe with full video and step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious.  This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, b