Kadai Broccoli Masala Recipe - Broccoli Cooked With Indian Spices
Delicious and easy to make - Kadai Broccoli Masala is a North Indian Gravy Recipe that can be served with Tawa Paratha and Boondi Raita for a complete meal.In association with Preethi Kitchen Appliances
A lip smacking dish, the Kadai Broccoli Masala Recipe is a delicious gravy made using freshly ground kadai masala with the goodness of Broccoli. A twist of Broccoli to the North Indian classic, Kadai gravy. This is a simple recipe and gets ready in very less time, therefore you can make it for your everyday lunch.
Did you know: Broccoli is a vegetable that is packed with essential nutrients, it is high levels of fiber, it has a rich source of vitamin-C, vitamin A, iron, vitamin K, B-complex vitamins, zinc, and phosphorus.
This recipe of broccoli is very easy to make and thus you can include it in your weekday meals or pack it in your lunch box.
Broccoli is sensitive to cooking techniques. The best way to cook broccoli without losing the nutrients is to steam it. It is said that steam cooking broccoli increases antioxidants and other mineral compounds.
If you like this recipe of Kadai Broccoli Masala, you can also try other Broccoli Recipes for your Indian vegetarian dinner such as:
- 500 grams Broccoli , cut into little florets
- 1 Red Bell pepper (Capsicum) , diced
- 1 Onion , roughly chopped
- 2 Tomatoes , pureed
- 1 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 1 teaspoon Red Chilli powder
- 1 teaspoon Garam masala powder
- 1 Black cardamom (Badi Elaichi)
- 1/4 Water
- Salt , to taste
- 2 tablespoons Sunflower Oil
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) For Kadai Masala powder
- 1 tablespoon Coriander (Dhania) Seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Fennel seeds (Saunf)
How to make Kadai Broccoli Masala Recipe - Broccoli Cooked With Indian Spices
To begin making Kadai Broccoli Masala Recipe, let us begin by cooking the Broccoli.
Heat a heavy bottomed pan on medium flame, add a teaspoon of oil, add broccoli florets and 5 tablespoons of water.
Add salt, and mix well. Cover and cook, until it is al dente. (70% cooked) Do not over cook.
The broccoli florets have to be cook yet remain crunchy. Keep aside. Do not drain the water, if any left.
In another pan, add ingredients for the kadai masala powder which includes coriander seeds, cumin seeds, fennel seeds except kasuri methi and dry roast for 5 minutes on medium flame until the aroma rises.
Switch off heat, add crushed kasuri methi and give a quick stir and cool completely. Transfer into a mixer jar and grind into a coarse powder in a mixer grinder and keep aside.
Add remaining oil to a heavy bottomed pan on medium heat. Once the oil is hot, add onions, ginger and garlic and saute until they turn soft and transparent. This will take about 3-4 minutes.
Once the onions and ginger garlic is well cooked, add the capsicum, salt and cook till the capsicum becomes soft for about 2 minutes. Next, add tomatoes and bai elaichi and mix well.
Cook for about 3 to 4 minutes until the tomato becomes thick. At this stage, add the prepared kadai masala powder, garam masala, red chilli powder and mix everything well. Stir in the
Once it boils, add broccoli florets, give it a quick stir and cover and cook for about 3 minutes and turn off the heat. Check the salt and spices and adjust to suit your taste.
Kadai Broccoli Masala Recipe - Broccoli Cooked With Indian Spices is part of the Indian Curry And Gravy Recipe Contest