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.

Serve Kadai Broccoli Masala Recipe along with Tawa Paratha and Boondi Raita for a weekday meal with your family.