Broccoli malai curry.
Yes broccoli again. But this time with a rich finger licking gravy. Generally we make this malai curry with prawns or chingri. Called chingri malai curry. If you want you can make prawns or any fish instead of broccoli with this gravy.
This week our 186 #Foodiemonday bloghop theme is plant based milk recipes suggested by Archana Gunjikar Potdar who blog at Mad Scientist’s Kitchen. Visit her blog for some awesome recipes.
Today I am sharing my brother Sanjay’s recipe. I already shared his one more recipe.
Radhaballvi with dum aloo.
He always used strained water of soaked dry red chilies in his non-vegetarian dishes. In his view ‘its enhance the taste and colour’. So I have followed his method today. Try this gravy with any vegetables or fish chicken etc. And please let me know how it turns out.
Broccoli – 1
Onion – 2
Garlic – 2 – 3
Ginger – 1 inch piece
Tomato – 2 medium
Green cardamom – 2
Cinnamon – 1 inch piece
Cloves – 3
Bay leaf – 1
Coconut milk – 1 cup
Cashew nuts – 10 – 12
Poppy seeds or khas khas – 1 tablespoon
Cumin powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Kashmiri red chilli powder – 1 tablespoon
Dry red chilli – 3
Salt to taste
Water – 1 cup + 1/4 cup
Mustard oil – 3 – 4 tablespoon + 2 teaspoon
Slit green chilli to garnish
1. Soak the poppy seeds and cashew nuts in hot water.
2. Soak the dry red chilli in 1/4 cup water for 20 – 25 minutes.
3. Blend the soaked red chillies with it’s water. Strain the water with a sieve and keep aside. Discard the skin and seeds of dry red chilli.
4. Grind onion, ginger and garlic into smooth paste.
5. Grind tomatoes, soaked cashews and poppy seeds altogether. Make a smooth paste.
6. Crush green cardamom, cinnamon and cloves with a mortar pestle.
7. Rinse the broccoli well. Cut the broccoli onto small florets.
8. Heat 2 teaspoon oil in a pan. Add the chopped broccoli.
9. Fry till the broccoli starts to change it’s colour. Remove from heat and keep aside.
10. Heat 3 – 4 tablespoon oil in the same pan. Add bay leaf, crushed green cardamom, cinnamon and cloves.
11. Add onion, garlic and ginger paste. Sauce till the ground paste becomes light brown.
12. Add tomato, cashew and poppy seeds paste. Add cumin powder, kashmiri red chilli powder and turmeric powder.
Saute till oil leaves the sides.
13. Add fried broccoli florets and salt. Mix well.
14. Saute for 1 – 2 minutes.
Add strained water of dry red chilli, coconut milk and water. You can also add some slit green chilli. Stir and mix well.
15. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 – 15 minutes or until the broccoli becomes tender.
16. Taste and adjust the seasoning.
Remove from heat. You can add 1 – 2 teaspoon ghee or clarified butter if you like. I didn’t.
17. Garnish with slit green chilli.
Serve with steamed rice, pulao, jeera rice, roti, paratha, naan, puri or any bread.
1. You can make prawns or any fish or chicken in this gravy.
2. Any vegetables can be used instead of broccoli.
4. You can also make this curry with less oil if you want.
5. Any vegetable oil can be used instead of mustard oil.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.