Easy broccoli curry recipe made in an Indian style and will soon become a family favorite. This simple gravy can give any restaurant style gravy a competition easily. This is a yummy broccoli curry recipe. You can also make broccoli stir fry which is easier and quicker to make.
Indian style broccoli curry recipe is delicious and healthy too. I usually include this in my daughter’s meals. Here is one such meal for my kid. An easy and healthy 15 minute broccoli curry with the goodness of vegetables served with heart-shaped parathas, a bowl of curd, a cucumber ring puzzle and watermelon popsicle.
This is yet another simple but nutritious meal for the kids. My daughter loves everything broccoli and I make her broccoli every twice or thrice a week. Such simple curries and easy recipes come handy when you are making the same vegetable more than once a week.
Health benefits of Broccoli are many. It is full of Vitamins and minerals, especially Vitamin A, Vitamin B1, Vitamin B6, Vitamin E, omega-3 fatty acids and a great source of dietary fiber. You can make curries, soups, stir fries, casseroles, pasta and much more.
In this meal, I have added the fun factor with a cucumber ring puzzle which my daughter enjoyed the most playing with (and eating afterwards). Another fun element is the Watermelon Popsicle which is nothing but watermelon slice served on an ice cream stick. Not to forget the little heart-shaped parathas which I served with the broccoli curry.
For more broccoli recipes, you can check out the links below.
This is my fifth meal in the series of kids meals which are fun, creative, healthy and yummy. Take a look at the rest of the meals
Broccoli Curry Recipe
An easy and healthy 15 minute broccoli curry with the goodness of vegetables served with heart shaped parathas.
- 2 tbsp Oil
- 1 tsp Cumin seeds
- Pinch of Asafoetida
- 1/2 tsp Garlic finely chopped
- 1/2 tsp Ginger finely chopped
- 1 Number Onion finely chopped
- 2 Number Tomatoes finely chopped
- 1/2 cup Broccoli Florets steamed for 3 minutes
- 1/4 cup Capsicum diced
- 1/2 cup Mushrooms washed and diced
- 1/2 cup Carrots sliced and steamed for 3 minutes
- 1 Bay Leaf
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/4 tsp Garam Masala
- 1/2 tsp Pepper Powder
- Salt to taste
- 1/2 tsp Kasoori Methi (Dry Fenugreek Leaves)
- 2 tbsp Coriander finely chopped
Make a gravy with onion, tomatoes, ginger and garlic in a mixer grinder without any water.
In a pan or kadhai, add oil and once it is hot add cumin seeds, bay leaf and asafoetida (hing).
Once the cumin seeds crackle, add the prepared onion and tomato gravy. Saute well, for 5 minutes or until the gravy is cooked and the raw smell disappears.
Now add all the spices, tumeric powder, pepper powder, salt, cumin powder, coriander powder, garam masala and kasoori methi.
Mix well and saute for a couple of minutes. Prep all the vegetables to be used.
Now add all the vegetables, broccoli, mushrooms, capsicum and carrot.
Mix well, cover and cook for a few minutes or until the vegetables are soft.
Add water as required if the gravy goes a bit dry.
Add coriander leaves and mix well.
Let the curry simmer for a few more minutes. Serve hot with Paratha or Pulao.