Broccoli Potato Kurma is a quick and easy side dish to serve with roti or bread. Made with delicious Indian spices, this kurma comes together perfectly delicious.
My kids love Broccoli. So my thought goes why limit using it only in the American recipes or Chinese recipes. I include Broccoli in almost any mixed vegetable subzi that I make.
This Broccoli Potato Kurma though is a recipe made exclusively with broccoli. There is a couple of potatoes in the recipe that I just add to get some starch in the dish.
Ingredients to make Broccoli Potato Kurma - serves 4
- Broccoli – 2 cups (chopped)
- Potatoes – 2 (peeled and chopped)
- Onions – 2 (sliced)
- Raisins – 2 tbsp (optional)
- Oil – 2 tbsp
- Salt – to taste
Grind together (masala ingredients)
- Jeera/Cumin seeds – ½ tsp
- Saunf/fennel seeds – ½ tsp
- Green chilies – 3
- Ginger – ½ inch piece
- Garlic – 2 pods
- Cashew nuts – 10
- Coconut – ¼ cup (grated)
- Cloves – 4
- Cardamom – 2
- Cinnamon – 1 inch stick
- Onion – ½
Procedure
- Separate the Broccoli florets and clean them well. Pat it dry and fry it in about a tbsp of oil. Fry it until the broccoli softens a bit, but is not cooked entirely. Keep aside.
- In the same pan, heat the remaining oil and fry the sliced onions till translucent. (Make sure you leave a little bit of onion for grinding and then fry the rest). In the end add the raisins and let it soften a bit.
- In the meantime, grind all the ingredients listed under the masala ingredients into a smooth paste, adding as little water as possible.
- Add the ground masala to the onions and fry till aromatic and the oil leaves the sides of the pan (about 12 – 15 mins). The more the masala fries the better the subzi tastes, so even if the masala is sticking to the bottom of the pan, sprinkle a little water and continue to fry.
Masala after 15 minutes
- Now add the chopped potatoes and about a cup of water. Let it cook until the potatoes are about ¾ th done. Now add salt and the fried broccoli.
- Cook the broccoli potato kurma till the vegetables are cooked through.
- Serve the Broccoli Potato Kurma hot with Rotis, parathas or rice.
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Broccoli Potato Kurma | Spiced Broccoli And Potato Stew
Broccoli Potato Kurma is a quick and easy side dish to serve with roti or bread. Made with delicious Indian spices, this kurma comes together perfectly delicious.
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Servings: 4 people
Calories: 268kcal
Equipment
- Blender
Ingredients
- 2 cups Broccoli Chopped
- 2 Potatoes Peeled and chopped
- 2 Onions Sliced
- 2 tbsp. Raisins Optional
- 2 tbsp. Oil
- to taste Salt
GRIND TOGETHER (MASALA INGREDIENTS)
- ½ tsp Jeera/Cumin seeds
- ½ tsp Saunf/fennel seeds
- 3 Green chilies
- ½ inch piece Ginger
- 2 pods Garlic
- 10 Cashew nuts
- ¼ cups Coconut Grated
- 4 Cloves
- 2 Cardamom
- 1 inch stick Cinnamon
- ½ Onion
Instructions
- Separate the Broccoli florets and clean them well. Pat it dry and fry it in about a tbsp of oil. Fry it until the broccoli softens a bit, but is not cooked entirely. Keep aside.
- In the same pan, heat the remaining oil and fry the sliced onions till translucent. (Make sure you leave a little bit of onion for grinding and then fry the rest). In the end, add the raisins and let it soften a bit.
- In the meantime, grind all the ingredients listed under the masala ingredients into a smooth paste, adding little water as possible.
- Add the ground masala to the onions and fry till aromatic and the oil leaves the sides of the pan (about 12 – 15 mins). The more the masala fries the better the subzi tastes, so even if the masala is sticking to the bottom of the pan, sprinkle a little water and continue to fry.
- Now add the chopped potatoes and about a cup of water. Let it cook until the potatoes are about ¾ th done. Now add salt and the fried broccoli.
- Cook it till the vegetables are cooked through and serve the Broccoli Potato Kurma hot with Rotis, parathas, or rice.
Nutrition
Calories: 268kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 142mg | Potassium: 807mg | Fiber: 8g | Sugar: 6g | Vitamin A: 283IU | Vitamin C: 71mg | Calcium: 63mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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