Broccoli gravy curry for chapathi, roti, paratha – I am sharing an easy creamy veg gravy recipe for chapathi, roti or paratha. Recipe is too simple and quick to make. There is no tomato, no ginger garlic paste and no nut paste used for this broccoli gravy. If you wish you can use all the ones I mentioned above.I do not add too many ingredients for broccoli gravy or curry since it is flavorful on its own and extra additions may dominate the flavor of broccoli.
To make this broccoli gravy curry recipe, I have used potatoes along with broccoli, if you don’t like you can skip the potatoes. Most Kids love potatoes, serving broccoli with potatoes makes it interesting for them.
I use potatoes without boiling and they get cooked well in the pan itself. But some kinds of potatoes do not get cooked up easily, in that case use boiled potatoes.
How to make broccoli gravy curry
1. You can use sambar powder or make a fine powder of the dals. If using sambar powder, just skip this step. Dry roast chana dal, urad dal until golden. Then add cumin to the hot pan. Cool them and powder finely. Make sure it is a fine powder before adding water. Add 3/4 cup water and make a smooth mixture. This gives us a good creamy gravy. If using sambar powder mix it with 3/4 cup water and use it.
2. To the same pan, add oil and heat up. Sprinkle cumin, add bay leaf and allow to splutter. Add onions and fry until lightly golden. Add potatoes and fry. You can skip potatoes if you don’t like.
3. Cover and cook till the potatoes are cooked. If needed sprinkle water to cook.
4. Add broccoli, salt and turmeric. Fry for 2 to 3 minutes
5. Cover and cook till broccoli is slightly cooked.
6. Add red chili powder, masala powder and fry for a while.
7. Lower the flame completely. Pour the ground mix or sambar masala mixed with water to the pan. Cook stirring often to prevent burning. If needed add 1/4 cup water as well to adjust the gravy consistency.
8. Cover and cook. Check salt and spice. If needed add more salt, for heat you can also add green chili now.
9. When the gravy thickens switch off the stove. Sprinkle some chopped coriander leaves.
Serve broccoli curry with roti, chapathi
For more simple Indian Broccoli recipes, check out
Broccoli chutney
Broccoli stir fry
Broccoli corn recipe.
You may like to check these veg curry recipes
Find Broccoli gravy curry recipe
Broccoli gravy curry
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 2 tbsp Oil
- 1 bay leaf
- ¼ tsp cumin
- ¾ cup onions chopped
- 2 potatoes medium, cubed (optional) (1*1 inch size)
- 2 cups broccoli florets (cleaned and washed in salted water)
- Pinch turmeric
- Salt as needed
- 1 tsp red chili powder
- ½ to 1 tsp garam masala
- 1 cup water
to roast and powder or substitute with a good sambar powder (1 ½ tsp)
- 1 tbsp channa dal / senaga pappu
- 1 tbsp urad dal / senaga pappu
- ½ tsp cumin to powder
Instructions
- If using sambar powder, just skip this step. Heat a pan and dry roast the dals until golden. Towards the end add cumin to warm it up. Set this aside to cool and grind to fine powder first and then mix it with ¾ cup of water. Mix well to remove any lumps and set aside.
- To the same pan, add oil and heat up, add cumin and bay leaf and sauté to get an aroma.
- Add onions and fry till golden. Add potatoes and fry for 2 mins.
- Cover and cook on a low flame till the potatoes are almost cooked. During this, the onions get caramelized and potatoes get browned and they begin to release a nice aroma.
- Add broccoli, sprinkle salt and turmeric. Fry for 2 to 3 mins on medium high.
- Cover and cook till the broccoli is half cooked.
- Add red chili powder, garam masala, mix well and fry for a min or 2.
- Pour the ground mix from the blender jar or sambar powder mixed with 3/4 cup water. Mix well. If needed add 1/4 cup water to bring the curry to a gravy consistency. Cover and cook till the gravy thickens. It takes only 2 to 3 mins. Do not overcook broccoli.
- Serve broccoli gravy curry with chapathi, roti or paratha.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Thanks for feeding me lunch! Just finished this.
Welcome Karen
Thanks for trying
Hi Swasthi… thanks for the recepies. Tried & tested. Thanks again.
Welcome Ujala
Hi swasthi… Thanks for the recepie.. ☺️
Tried it and came out well. Thanks again
It came out very well. Thanks alot for this healthy recipe
Welcome Nancy
Can we cook broccoli in a pressure cooker? Or will it become too mushy?
Yes Ayesha it turns mushy
HI Your Receipe Looks Amazing.
Could I Just Use 2 Tbsp Chana Dhal With Cumin Seeds To Just Make The Paste.
As I Do Now Have Urad Dhal At The Moment And My Family Is A Fan Of Coconut Milk That U Have Given As A Substitute For Urad Dhal
Hope To Hear From You Soon
Hi Sarang
Thank you
Yes you can just go ahead with chana dal and if you have 2 to 3 cashewnuts just to add volume and thickness to the gravy. You can use coconut milk as well
Hope this helps
Pls tell me the quantity of chana and urad daal
And thanks for the recipe
Hi Pls check the recipe card at the end of the post for the quantity of ingredients
simplly superb, i tried it came superb ,thank for sharing the receipe
Welcome Sirisha
Glad to know you liked it
Mam, i have tried it, Its tasty and healthy.
Thanks Rahul Jha
All recipes are so good
Thanks sonali
Really very nice and different recipe…I tried this yesterday…I added little coconut milk and it really added more taste. Thanks for the good recipe
welcome priya
Hi Swasthi
This recipe looks Awesome.Can I substitute Chana dal with something else bcoz my son is allergic to Chana dal.
Thanks
Jyoti
Hi Jyoti,
You can try using 2 to 3 tbsp. coconut. slightly roast it after roasting urad dal and blend
Thanks Swasthi for helping so much…God bless
I have one more query if I want to do Tandoori Gobi in that again Besan is added and it is roasted. What else can I add here instead of Besan?
Thank you so much Swasthi and keep up the good work…
Welcome Jyoti,
Besan lends a unique aroma to any tandoori recipe. You can just make the recipe without besan. To get the crisp texture you can use a bit of rice flour or arrow root powder. Hope this helps.
Thanks for the wishes. Have a nice week ahead.
I loved this recipe very new for me … I will try it 🙂
Just tried this recipe. Gravy became so blunt … Did you miss any important ingredient?
Hi Hari,
Do you mean the gravy became thick or coarse?
No i didn’t miss any ingredient. check out the comments below they have got it right. You need to add enough water while you grind the dal. or add more water if needed while cooking to bring it to a good gravy consistency. I ground the dal with 3/4 cup water. Try adding little more water and cook till the gravy thickens. hope this helps
it was extremely delicious…..
Thanks
Its very healthy recipe & i want to share wid my friends & they liked it
Hello Shayeri,
Thank you so much.Happy to know you all liked it
🙂
I can't wait to try this and check out all of your recipes! Happy weekend!
looks so good.. My kids would love it
Never thought of broccoli gravy..Looking good
Never made curry with broccoli, this looks perfect to spice up the winters…lovely clicks as usual.
It's good to see spivh dish among all sweet dishes.