Broccoli Butter Masala Recipe | How to make Broccoli Butter Masala
Broccoli Butter Masala Recipe | How to make Broccoli Butter Masala recipe with step by step pictures and instructions. Broccoli butter masala is creamy and delicious gravy made with broccoli. Method of preparation is similar to paneer butter masala and goes well with roti, naan or chapati. Addition of cashews, cream and butter gives very creamy texture to the gravy.
Monday again and theme for this week Foodie Monday Blog hop group is #274WinterVeggies suggested by Sasmita who blogs at firsttimercook. Check out Paneer curry with cauliflower leaves and many more interesting recipes from her blog. My contribution to the theme is this restaurant style broccoli butter masala.
Do try and let me know your feedback. You can also try the below recipes
Serves 3
Broccoli butter masala is creamy and delicious gravy made with broccoli.
10 minPrep Time
25 minCook Time
35 minTotal Time
Save Recipe5 based on 7 review(s)
Ingredients
- Broccoli 1 cup heaped
- Onions 2 medium
- Tomato 2 medium
- Cashews 10
- Red chilli powder 1.5 tsp
- Coriander powder 1/2 tsp
- Turmeric powder 1/2 tsp
- Garam masala 3/4 tsp
- Cumin powder 1/4 tsp
- Kasuri methi 1 tbsp
- Salt as required
- Cream 2-3 tbsp optional
- Coriander leaves to garnish
- Butter 1 tbsp
- Oil 1/2 tbsp
- Bay leaves 1
- Cloves 2
- Cinnamon small stick
Instructions
- Clean and wash the broccoli. Allow it to boil for few minutes.
- Drain the water and keep it aside.
- Blanch onion, tomato and cashews. Boil it for 8-10 minutes.
- Peel the skin of tomato and take onion, tomato and cashews in mixer.
- Grind to fine paste.
- Heat little oil and shallow fry the broccoli.
- Fry the broccoli till slightly golden and remove it.
- Heat butter in the same pan and temper with bay leaves, cinnamon, cardamom and cloves.
- Then add the onion tomato cashews paste to it.
- Allow it to boil for 5 minutes and then add red chilli powder, coriander powder, turmeric powder, garam masala, cumin powder and salt.
- Mix everything and allow it to boil for 4-5 minutes.
- Then add the shallow fried broccoli to it and boil for 2-3 minutes.
- Finally add the kasuri methi and cream to it.
- Switch off the flame and garnish with coriander leaves.
- Creamy Broccoli butter masala is ready.
- Serve it with hot phulka/roti.
Notes
Skip the blanching and shallow frying of broccoli. In that case you need to boil till the broccoli is cooked.
Adjust water according to consistency you require
You can substitute almonds instead of cashews.
Calories
Fat
Carbs
Protein
How to make Broccoli butter masala with step by step pictures
Clean and wash the broccoli. Allow it to boil for few minutes.
Drain the water and keep it aside. Blanch onion, tomato and cashews. Boil it for 8-10 minutes.
Peel the skin of tomato and take onion, tomato and cashews in mixer.
Grind to fine paste.
Heat little oil and shallow fry the broccoli.
Fry the broccoli till slightly golden and remove it.
Heat butter in the same pan and temper with bay leaves, cinnamon, cardamom and cloves.
Then add the onion tomato cashews paste to it.
Allow it to boil for 5 minutes and then add red chilli powder, coriander powder, turmeric powder, garam masala, cumin powder and salt.
Mix everything and allow it to boil for 4-5 minutes.
Then add the shallow fried broccoli to it and boil for 2-3 minutes.
Finally add the kasuri methi and cream to it.
Switch off the flame and garnish with coriander leaves.
Creamy Broccoli butter masala is ready. Serve it with hot phulka/roti.
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