Broccoli Butter Masala ( Navratri Special )
Having tackled the first question, let us move on to the second one. But what is one supposed to serve if guests drop in ? Well, there are 'no onion no garlic' versions of most curries like the Navratan korma, matar paneer and butter masala (and it is also available on my blog) along with delicious sattvik 'no onion no garlic' biryanis that one can choose from.
The 'Broccoli Butter Masala' is just an addition to this list and the fruit of my efforts to marry Indian cooking with exotic ingredients. Read on for the recipe -
Preparation Time - 25 mins
- 2 cups broccoli florets
- 2 medium sized tomatoes
- 10 cashews
- 15 raisins
- 1 cup milk
- 2 tsp fresh cream
- 1/2 tsp coriander powder
- 1/2 tsp kashmiri chilli powder
- a pinch of garam masala
- 2 pinch turmeric
- 1 tsp butter
- 2 tsp oil
- salt to taste
- 1 tsp kasuri methi
- few whole spices ( 1 green cardamom, 2-3 cloves, 1" cinnamon, 1 bay leaf, 6-7 peppercorns )
Preparation - Boil sufficient water in a saucepan.Once it gets to a bubbling boil, add the broccoli florets and let it cook for a minute or two.
Remove and immediately dunk in cold water. Drain the water after 5 mins. This helps bring out the gorgeous green hue of the broccoli.
Soak the cashew and raisins in 1/2 cup warm water for 20 mins. Grind into a smooth paste.
Puree the tomatoes.
Make a paste out of the coriander powder, garam masala, red chili power and turmeric along with a little (2-3 tsp) water.
Cooking - Heat the oil and butter in a wok. Add the masala paste and fry for 2 mins.
Add the tomato puree and fry till oil starts to separate.
Add the cashew and raisins paste and cook for 3 mins.
Finally add the milk and 1/4 cup water along with the blanched broccoli florets. Sprinkle Kasuri methi on top.
Bring to a boil on low heat and let it simmer for a while till the broccoli turns soft and the gravy coats the florets evenly.
Add the cream. give it a mix and remove from flame.
Serve hot with puris or a simple pulao.