Broccoli Potato Kurma is a quick and easy side dish to serve with bread or rice. Made with a delicious blend of 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 adds another layer of texture and flavor to the kurma.
Why make this recipe?
- First and foremost, this Broccoli kurma is so flavorful. This recipe is made with freshly ground spices and that makes it so much more delicious.
- If you are broccoli lover like my boys, this kurma is absolutely the recipe you have to try. This is one of the kurma they love to eat with poori and I have to say, it helps in getting them to eat a couple of extra poori.
- Broccoli is a very healthy vegetable and often disliked by many. This kurma is a great recipe to enhance the flavor of Broccoli and make it a regular in the menu.
- This Broccoli and Potato kurma is a very easy recipe and is made in under 40 minutes.
Ingredients and Substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipe.
- Vegetables - Since we are making this kurma mainly with broccoli and potato, those are the two vegetables we are using apart from onions. We don't use tomato for this kurma as it a white kurma.
- Masala Paste - This paste is the most important part of the Broccoli kurma. We use cumin seeds, fennel seeds, green chilies, ginger, garlic, cashews, coconut, cloves, cardamom, cinnamon and a little onion. The list might look long, but they are all the basic spices that we use in Indian recipes.
- Apart from this we will need oil and salt. I make the kurma vegan and hence use oil to make it.
Step by step process
- Grind all the ingredients listed under the masala ingredients into a smooth paste, adding as little water as possible (1).
- Separate the Broccoli florets and clean them well. Pat it dry and fry it in about 1 tbsp of oil. Fry it until the broccoli softens a bit, but is not cooked entirely. Keep aside (2).
- Also peel the potatoes and par boil them until they are partially cooked (3). Don't overcook them. They will finish cooking in the kurma.
- In the same pan, heat the remaining oil and fry the sliced onions till translucent (I missed taking this picture!!).
- Add the ground masala to the onions (4) and fry till aromatic and the oil leaves the sides of the pan (about 12 – 15 mins) (5). 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 par boiled potatoes along with the broccoli (6). Add about a cup of water and salt needed. Let the kurma come to a boil and then simmer until the vegetables are cooked (7).
- Serve the Broccoli Potato Kurma hot with Rotis, parathas or rice. I served it with Poori for lunch!
Expert tips
- Frying the broccoli briefly before adding it to the kurma ensures that the broccoli does not become mushy.
- Sauteeing the masala paste in low heat for a good amount of time makes the kurma even more flavorful. Make sure to keep stirring the masala so we don't burn it.
- Using potato in the kurma is completely optional. If you want to skip the potatoes, you can absolutely skip it.
- We could also use other vegetables in the kurma. Some examples would be adding carrot or cauliflower along with the broccoli.
Frequently Asked Questions
Korma or kurma, both refer to some kind of curry with either vegetable or meat. Korma is mostly referred to spicy curry in the North Indian cuisine whereas Kurma is common in South India. It is made with freshly ground blend of spices with some kind of nut (coconut is very common).
Absolutely yes. This same spice mixture can be made with blend of other vegetables. I use whatever different vegetables I have and add a bit of everything.
Yes. We can freeze the kurma to use later or for meal planning. I would suggest freezing them in individual portion sizes as it is easier to reheat just the amount needed.
More Kurma Recipes
More Recipes to use Broccoli
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Broccoli Potato Kurma | Spiced Broccoli And Potato Stew
Equipment
- Blender
Ingredients
- 2 cups Broccoli Chopped
- 2 Potatoes Peeled and chopped
- 1 large Onion Sliced
- 2 tbsp. Oil
- to taste Salt
GRIND TOGETHER (MASALA INGREDIENTS)
- 1 tsp Jeera/Cumin seeds
- 1 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
- Grind all the ingredients listed under the masala ingredients into a smooth paste, adding little water as possible.
- 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.
- Also peel the potatoes and par boil them until they are partially cooked. Don't overcook them. They will finish cooking in the kurma.
- In the same pan, heat the remaining oil and fry the sliced onions till translucent.
- 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 par boiled potatoes along with the broccoli. Add about a cup of water and salt needed. Let the kurma come to a boil and let it simmer until the vegetables are cooked
- Serve the Broccoli Potato Kurma hot with Rotis, parathas, or rice.
Notes
- Frying the broccoli briefly before adding it to the kurma ensures that the broccoli does not become mushy.
- Sauteeing the masala paste in low heat for a good amount of time makes the kurma even more flavorful. Make sure to keep stirring the masala so we don't burn it.
- Using potato in the kurma is completely optional. If you want to skip the potatoes, you can absolutely skip it.
- We could also use other vegetables in the kurma. Some examples would be adding carrot or cauliflower along with the broccoli.
Loreto and Nicoletta says
I first have to say, I love Indian food. Your Masada sounds amazing and I am sitting here imagining the aroma of all those spices sauteeing in the pan. The broccoli is a brilliant choice, and having those potatoes in that curry gravy adds such a level.of comfort and deliciousness!😋 We are 🥦 broccoli lovers so I can see this dish in our hear future!
Addison says
These flavors are so hearty and savory! I love this for a weeknight dinner and leftovers too!
Leslie says
I often have a hard time figuring out how to flavor my broccoli! I love this way to enjoy broccoli! Such a great dish!
Moop Brown says
I'd never heard of this recipe before seeing this but this looks really tasty and definitely like something I want to try making. Thanks
Lori | The Kitchen Whisperer says
I've never tried kurma but wow this dish looks amazing! I'm loving all of the ingredients in it! It looks perfect for a cool day served with some crusty bread!
Veronika says
Never tried kurma but it looks very delicious and comforting. Will save the recipe and try it sometime soon 😉
Adriana Lopez says
I am a fan of Indian cuisine and vegetarian options I will definitely try your recipe looks so good.
Sharon says
This is a wonderful dish that warms you up. I love the combination of spices in it.
Sandhya Ramakrishnan says
Sharon, thanks a lot!
Amanda Dixon says
This came out so good! All those freshly ground spices gave this kurma so much flavor and really made it something special. Can't wait to make again!
Sandhya Ramakrishnan says
Thanks a lot! So glad you liked it.
Linda says
It's always fun to learn about food from a different culture and this broccoli potato kurma is another must-try recipe. Plus, it makes a good dinner rotation for Meatless Monday
Sandhya Ramakrishnan says
Thanks Linda! Absolutely love exploring different cuisines.