Broccoli Kurma Recipe | Broccoli Gravy || Side dishes for roti - chapathi

Описание: #broccolikurma #broccoligravy #broccolirecipes

ബ്രോക്കോളി ചേർത്ത് രുചികരമായ കുറുമ റെഡി ആക്കാം ... ചോറിനും ചപ്പാത്തിക്കും ഒരു വെറൈറ്റി കോമ്പിനേഷൻ ആണ്.
Broccoli Kurma is a delicious vegan-friendly, gluten-free Indian side dish. Whenever we think of a South Indian menu, out first go-to is vegetable kurma curry. It is unlike any other South Indian curry: it is aromatic, and packed with flavors. Unlike the North Indian korma which does not use coconut but yogurt and cream to give the curry a creamy texture, the South Indian kurma uses coconut to give the gravy some texture and creaminess. Veg kurma is usually prepared with ingredients like fresh vegetables, ginger garlic paste, coconut, Indian spices, and herbs. Vegetable korma is a healthy, and fiber-rich curry that makes a hearty meal for any day. Traditionally veg kurma does not use broccoli but I often use broccoli in this curry. Here's the recipe for tasty broccoli kurma. Here we bring you an easy broccoli kurma Recipe that’s not only quick but, can be easily made at home. The broccoli kurma recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying thisbroccoli kurma Curry recipe at home is an easy way to get a delicious meal - a great side dish for roti chapathi rice etc.
Ingredients
2 heads broccoli (cut into florets)
1 large onion, finely chopped
2 Tbsp oil
1 tsp ginger garlic paste
1/2 tsp turmeric powder ( haldi)
1/4 tsp red chili powder ( or to taste) ( optional)
4 Indian or Thai green chilies
1 Tbsp double cream
1/4 tsp garam masala ( optional )
6-8 cloves / laung
2-3 green cardamom / elaichi
1 inch stick of cinnamon
Salt to taste
For the masala paste
1 cup grated fresh coconut ( or frozen thawed to room temperature)
1/2 tsp fennel seeds / saunf
4 green chilies/ hari mirch ( or to taste)(optional )
1 Tbsp roasted gram / pottukadalai or cashew-nuts
1 Tbsp poppy seeds/ khus-khus
Directions
Grind all the ingredients under masala paste to a smooth paste with a little water.
Pour oil into a saucepan and add green cardamom, cloves and cinnamon. Sauté for few seconds and add the onions. Sweat the onions for around 5-6 minutes, until translucent.
Add ginger-garlic paste and cook for 2-3 minutes, stirring continuously to make sure it doesn’t stick. Season with salt.
Toss in all powdered spices and cook for 3-4 minutes, until aromatic. Stir at regular intervals.Add coconut paste and cook for 5-6 minutes until fragrant. Add broccoli and simmer for 6-8 minutes until the broccoli is tender but has a snap to it.
Finish with cream and garam-masala. Broccoli Kurma is ready.


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