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.

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.