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Broccoli and potato kurma
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5 from 9 votes

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dishes
Cuisine: Indian, North Indian
Diet: Vegetarian
Servings: 4 people
Calories: 241kcal

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

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.
 

Nutrition

Calories: 241kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 139mg | Potassium: 746mg | Fiber: 7g | Sugar: 5g | Vitamin A: 296IU | Vitamin C: 70mg | Calcium: 71mg | Iron: 2mg