Broccoli gravy curry
Healthy broccoli and potato curry/ gravy to accompany roti, chapathi or paratha
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 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
How to make the recipe
- 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.
NUTRITION (estimation only)
Calories: 236kcal | Carbohydrates: 31g | Protein: 8g | Fat: 10g | Sodium: 56mg | Potassium: 892mg | Fiber: 8g | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 73.3mg | Calcium: 80mg | Iron: 6.3mg