Broccoli Almond Masala

Broccoli Almond Masala is an easy to make vegan gravy that can be served with all kinds of flatbreads and rice dishes. I don’t get fresh broccoli often where i live. But in winters, i get lucky and find a good head or two. As soon as i buy them, i plan my meals in such a way that broccoli is included in it. Needless to say, broccoli is known for its health benefits and i even give bits of blanched and steamed broccoli to Little A. She loves it, by the way!
While i was bored out of my brains making a regular broccoli stir fry, i decided to experiment a little with it in a curry. Also, i did not want a regular cashew paste based curry, which is when i thought addition of almonds would be a good flavor and texture boost to this curry. This gravy went really well with the garlic kulcha thati served and is such a nice change from the usual gravies.

Recipe For Broccoli Almond Masala

( Learn how to make Broccoli Almond Masala with step by step pictures)

Prep Time: 15 mins
Cook Time: 20 mins
Serves 2 to 3
Allergy Info: Vegan, Gluten free and Soy free
Course: Accompaniment to flatbreads and rice
Cuisine: Indian ( North)
Serving Suggestions: Garlic kulcha, Vegetable Pulao

Ingredients

Broccoli 1 medium head
Almonds 10 to 12
Cashews 5
Onion 1 large chopped finely
Tomatoes 2 medium chopped finely
Garlic cloves 3 to 4 minced
Ginger grated 1 tbsp
Oil 3 tbsp divided
Salt to taste
Sugar a small pinch
Kasuri methi 1/2 tbsp

Spices

Coriander seeds/ Dhania 1.5 tbsp
Cloves 2 to 3
Cinnamon stick 1/2″
Dry red chilies 2 to 3
Green cardamom 1

Spice powders

Kashmiri chili powder 1 tsp
Tandoori masala 1 tsp
Punjabi garam masala 1/2 tsp

Garnish

Coriander leaves 2 tbsp chopped finely
Almond slivers 2 tbsp

Directions

Chop all vegetables. And toast the almonds on high for 1 min in a microwave. Also keep ready the whole spices

Now, bring a large pot of water to a rolling boil. Switch off flame.

Dunk the broccoli florets in the water and cover with a lid. Let sit for five mins.

In the meanwhile, heat a pan with oil. Add all the whole spices along with garlic and grated ginger.

Once the garlic turns a light brown, add chopped onions and cashews and fry till translucent.

At this stage add the toasted almonds and mix well.

Now, to this add all the spice powders except kashmiri chili powder and cook on low flame for about 30 to 45 secs.

Immediately, add the chopped tomatoes and crank up the heat.

Saute the mixture well until tomatoes turn mushy and are fully cooked.

Let the mixture cool completely.

Grind the cooled mixture to a smooth gravy adding about 1 to 2 tbsp water.

Heat a pan with 1.5 tbsp oil.

Add the cooked broccoli florets and saute for 2 mins.

To this add the ground paste, salt, sugar and 1 cup of water along with kashmiri chili powder and crushed kasuri methi.

Mix well.

Simmer on high for about 4 to 5 mins.

Garnish with slivered almonds and coriander leaves.

Serve hot.

It tasted delicious with the garlic kulcha.

Comments

Hema says

February 12, 2015 at 4:19 pm

Curry looks too good, tempting especially with those garlic naans..

Rafeeda AR says

February 11, 2015 at 6:24 am

That is a nice twist to a gravy dear… looks delicious…

Kalyani says

February 10, 2015 at 12:54 pm

Ur gravies are getting too notch !! I have a big head of broccoli and this seems a perfect way to celebrate the weekend ;)) and the blue bowl looks stunning !! Where did u pick it from ?

Veena Theagarajan says

February 10, 2015 at 10:57 am

I also love the badam taste in gravy.. this is so yum!

Broccoli Almond Masala Recipe

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