Kadai Broccoli Masala Recipe - Broccoli Cooked With Indian Spices
A vegetarian North Indian Recipes recipe with broccoli - cut into little florets, red bell pepper (capsicum) - diced, onion - roughly chopped. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
21 steps- 1
To begin making Kadai Broccoli Masala Recipe, let us begin by cooking the Broccoli
broccoli - cut into little florets(500 grams)garam masala powder(1 teaspoon) - 2
Heat a heavy bottomed pan on medium flame, add a teaspoon of oil, add broccoli florets and 5 tablespoons of water
broccoli - cut into little florets(500 grams)water(1/4)tablespoons sunflower oil(2) - 3
Add salt, and mix well
salt - to taste - 4
Cover and cook, until it is al dente
- 5
(70% cooked) Do not over cook
- 6
The broccoli florets have to be cook yet remain crunchy
broccoli - cut into little florets(500 grams) - 7
Keep aside
- 8
Do not drain the water, if any left
water(1/4) - 9
In another pan, add ingredients for the kadai masala powder which includes coriander seeds, cumin seeds, fennel seeds except kasuri methi and dry roast for 5 minutes on medium flame until the aroma rises
red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)kasuri methi (dried fenugreek leaves)(1 tablespoon)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)fennel seeds (saunf)(1/2 teaspoon) - 10
Switch off heat, add crushed kasuri methi and give a quick stir and cool completely
kasuri methi (dried fenugreek leaves)(1 tablespoon) - 11
Transfer into a mixer jar and grind into a coarse powder in a mixer grinder and keep aside
broccoli - cut into little florets(500 grams)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon) - 12
Add remaining oil to a heavy bottomed pan on medium heat
- 13
Once the oil is hot, add onions, ginger and garlic and saute until they turn soft and transparent
onion - roughly chopped(1)inch ginger - finely chopped(1)cloves garlic - finely chopped(4) - 14
This will take about 3-4 minutes
- 15
Once the onions and ginger garlic is well cooked, add the capsicum, salt and cook till the capsicum becomes soft for about 2 minutes
onion - roughly chopped(1)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)salt - to taste - 16
Next, add tomatoes and bai elaichi and mix well
tomatoes - pureed(2) - 17
Cook for about 3 to 4 minutes until the tomato becomes thick
- 18
At this stage, add the prepared kadai masala powder, garam masala, red chilli powder and mix everything well
red chilli powder(1 teaspoon)garam masala powder(1 teaspoon) - 19
Stir in the Once it boils, add broccoli florets, give it a quick stir and cover and cook for about 3 minutes and turn off the heat
broccoli - cut into little florets(500 grams) - 20
Check the salt and spices and adjust to suit your taste
salt - to taste - 21
Serve Kadai Broccoli Masala Recipe along with Tawa Paratha and Boondi Raita for a weekday meal with your family
broccoli - cut into little florets(500 grams)garam masala powder(1 teaspoon)
Rate this recipe
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Kadai Broccoli Masala Recipe - Broccoli Cooked With Indian Spices
A vegetarian North Indian Recipes recipe with broccoli - cut into little florets, red bell pepper (capsicum) - diced, onion - roughly chopped. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
21 steps- 1
To begin making Kadai Broccoli Masala Recipe, let us begin by cooking the Broccoli
broccoli - cut into little florets(500 grams)garam masala powder(1 teaspoon) - 2
Heat a heavy bottomed pan on medium flame, add a teaspoon of oil, add broccoli florets and 5 tablespoons of water
broccoli - cut into little florets(500 grams)water(1/4)tablespoons sunflower oil(2) - 3
Add salt, and mix well
salt - to taste - 4
Cover and cook, until it is al dente
- 5
(70% cooked) Do not over cook
- 6
The broccoli florets have to be cook yet remain crunchy
broccoli - cut into little florets(500 grams) - 7
Keep aside
- 8
Do not drain the water, if any left
water(1/4) - 9
In another pan, add ingredients for the kadai masala powder which includes coriander seeds, cumin seeds, fennel seeds except kasuri methi and dry roast for 5 minutes on medium flame until the aroma rises
red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)kasuri methi (dried fenugreek leaves)(1 tablespoon)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)fennel seeds (saunf)(1/2 teaspoon) - 10
Switch off heat, add crushed kasuri methi and give a quick stir and cool completely
kasuri methi (dried fenugreek leaves)(1 tablespoon) - 11
Transfer into a mixer jar and grind into a coarse powder in a mixer grinder and keep aside
broccoli - cut into little florets(500 grams)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon) - 12
Add remaining oil to a heavy bottomed pan on medium heat
- 13
Once the oil is hot, add onions, ginger and garlic and saute until they turn soft and transparent
onion - roughly chopped(1)inch ginger - finely chopped(1)cloves garlic - finely chopped(4) - 14
This will take about 3-4 minutes
- 15
Once the onions and ginger garlic is well cooked, add the capsicum, salt and cook till the capsicum becomes soft for about 2 minutes
onion - roughly chopped(1)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)salt - to taste - 16
Next, add tomatoes and bai elaichi and mix well
tomatoes - pureed(2) - 17
Cook for about 3 to 4 minutes until the tomato becomes thick
- 18
At this stage, add the prepared kadai masala powder, garam masala, red chilli powder and mix everything well
red chilli powder(1 teaspoon)garam masala powder(1 teaspoon) - 19
Stir in the Once it boils, add broccoli florets, give it a quick stir and cover and cook for about 3 minutes and turn off the heat
broccoli - cut into little florets(500 grams) - 20
Check the salt and spices and adjust to suit your taste
salt - to taste - 21
Serve Kadai Broccoli Masala Recipe along with Tawa Paratha and Boondi Raita for a weekday meal with your family
broccoli - cut into little florets(500 grams)garam masala powder(1 teaspoon)
Rate this recipe
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