Name: Kadai broccoli | Broccoli Indian recipes | Broccoli Indian curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup = 250 ml; For the Kadai Masala; 2 dry red Chillies; 1 teaspoon Cumin seeds (Jeera); 2 teaspoons Coriander seeds (Dhania); ½ teaspoon Fennel seeds (Saunf); 8-10black Peppercorns (Kali Mirch); 2 Cloves; 2 green Cardamoms; Other ingredients for the recipe; 1 medium Broccoli, medium florets; 2 Onions, finely chopped; 1 tablespoon Ginger-Garlic paste; 2 Tomatoes, for paste; ½ Capsicum, medium chunks; 4 tablespoons Coriander leaves, finely chopped; 1 Bay leaf (Tejpatta); 3 Cloves (Laung); 2 inches Cinnamon stick (Dalchini); 2 Cardamoms (Hari elaichi); ¾ teaspoon Turmeric powder; 1 teaspoon red Chilli powder; ¾ tablespoon Kadai masala; 1 cup Water for the gravy; Salt to taste; 2 tablespoons Oil for cooking

Kadai broccoli aka karahi broccoli with gravy is a spicy, flavoured broccoli Indian curry. In this recipe, Broccoli florets are cooked in onion-tomato gravy with chunks of bell peppers or capsicum and a homemade ground spice mixture. It is a versatile curry which can be relished with Indian flatbreads or rice items like jeera rice, pulao etc.

Table of Contents

About the recipe
Health Benefits of Broccoli
How to make Kadai Broccoli (step wise photos)
Recipe Card

About the recipe

Kadai broccoli aka karahi broccoli is my own variation of Kadai paneer which is widely popular in India. It is a spicy curry and a powerhouse of flavours. Any kadai recipe preparation is always prepared in kadai masala and it results best when prepared with homemade masala. Secondly, it is always prepared in a Kadai or Indian wok. The name of these recipes originates from there. For any karahi preparation, like kadai paneer, Karahi Chicken, Karahi Prawn, Karahi Mutton and even kadai broccoli, these two things are mandatory to uplift the authenticity of the dishes.

Kadai broccoli recipe is mostly prepared in two ways.

Kadai broccoli Dry
Kadai broccoli with Gravy

Both preparations taste equally fantastic. But today, I am going to share with you the karahi broccoli with gravy.

Recipes of Broccoli

It is a perfect green vegetable which tastes great when it is cooked properly. At the same time, it’s very healthy too. It can be adopted in multiple ways in our regular life. It can be eaten roasted, baked, stir-fried and even boiled. The best part is that it can be eaten raw in salads too.

Broccoli in Indian recipes

Broccoli is not a common vegetable used for Indian curry

. In fact, in many places in India, Broccoli is not easily available during the summer season. But nowadays this green vegetable has spread its wings all over the world. Now people know much better about Broccoli and try to adapt it to their diet for its health benefits.

There are many preparations that can be done with this versatile vegetable like curries, dry curry, stir fry, Pulao recipes and many more.

Indian recipe with Broccoli

is hugely popular in foreign countries. In most of the western countries, Broccoli is very easily available throughout the year.

Broccoli recipe Indian is my favourite and I always keep on experimenting with new dishes with this healthy green vegetable. When I was in India, I hardly had this vegetable only a few times. But after coming to London, Broccoli has become one of my most used vegetables. I have prepared myriad recipes with this vegetable.

I know that many people do not like broccoli. In fact, they hate broccoli. But I must say, if you are a broccoli hater then please give a try to my broccoli Indian recipes. I believe after trying this recipe, you will not hate broccoli anymore. You will wonder to know that the correct ingredients and Indian spices can make broccoli taste so delicious. So please give it a try.

Kadai broccoli aka karahi broccoli with gravy is a very simple and easy broccoli recipe Indian. It can be prepared very quickly without any hassle. Most of the ingredients used for the recipe are easily available in any Indian kitchen pantry.

Ingredients for broccoli sabji

Broccoli: The primary ingredient of the recipe. I have cut the broccoli into medium size florets for the recipe.

Onion & garlic: Both the ingredients are used to enhance the taste and flavour of the dish.

Tomato: The addition of tomatoes adds a slight tanginess and enhances the taste of the dish.

Capsicum: The addition of capsicum enhances the taste and flavour of the curry.

Green chillies: Green chillies give flavour and heaty touch to the curry.

Coriander leaves: The addition of coriander leaves enhances the flavour of the sabji.

Whole spices: I have used bay leaf, cloves, cardamoms, and cinnamon sticks for the tempering of the dish.

Ground spices: I have used red chilli powder and turmeric powder for the recipe other than kadai masala.

Kadai masala: One of the most essential and special spice mixes which makes the kadai preparation different from others. I have used coriander seeds, fennel seeds, black peppercorns, dry Red chillies, cloves, cardamom and cumin seeds to prepare the masala.

Salt: The most necessary component which adds basic taste to the curry.

Oil: I have used olive oil for the recipe, but you can use any edible oil instead of it.

Water: It is added for the gravy. You can add it according to your desired consistency.

Kadai broccoli with gravy with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe, let me share a few interesting facts about the recipe and Broccoli.

Benefits of Broccoli

Broccoli is a great source of multiple vitamins and minerals.
It is full of fibre which is good for our digestive system.
It contains antioxidants that may prevent many health issues.
Regular consumption of broccoli can reduce blood pressure, cholesterol level, oxidative stress and many more.
In fact, it helps diabetic patients to reduce their blood sugar levels.

How to make broccoli in Indian style?

To prepare kadai broccoli with gravy, first prepare the kadai masala. Put a pan on flame and allow it to become dry. Turn the flame medium low and add the whole spices coriander seeds, fennel seeds, cumin seeds, black peppercorns, dry red chillies, cloves and cardamom into the pan. Stir it continuously and dry roast them till they change their colour slightly and a nice aroma comes out of the spices. Then transfer the spices to a separate plate and allow cooling down completely. Now, transfer the whole spices into the small jar of a grinder and close the lid. Pulse it to fine dust and keep it aside.

Add the tomato chunks into the jar of a grinder and close the lid. Pulse it to a smooth paste. Cut the other vegetables required for the recipe and keep them aside.

Put a pan on flame and allow it to become completely dry. Add 2 tablespoons of oil to it. Once the oil is hot, add bay leaf, cloves, cardamoms, cinnamon sticks into the pan for tempering and let them crackle.

Add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent. Add the ginger-garlic paste to the pan and cook it on low flame for another 2-3 minutes.

Add the tomato paste to the pan and give a nice mix. Cook it on a medium flame for 4-5 minutes until the masala releases oil. Then add salt, turmeric powder, red chilli powder and give a nice mix. Cook it on low flame for another 2 minutes.

Then add broccoli florets into the pan and mix it well. Cover the pan and cook it on low flame for 10-12 minutes.

Add the capsicum chunks into the pan and mix it well. Cover the pan and cook it on low flame for 3-4 minutes until the broccoli gets cooked.

Add kadai masala powder into the pan and give a nice mix. Cook it on the lowest flame for another 2 minutes until the raw smell of the spices goes away.

Then add water into the pan for the gravy and give a stir. Turn the flame high and cook it till the gravy starts boiling. Turn the flame low and cook it for 3-4 minutes.

Now, add the chopped coriander leaves into the pan and mix it well. Check the salt of the gravy and add if required. Switch off the flame and your kadai broccoli is ready to serve now.

Many Indian curry recipe have already been shared in my previous posts. You can check a few of them like

Baby corn masala
Mushroom masala curry
Palak matar

..And Many more…

Ingredients:

1 cup = 250 ml

For the Kadai Masala

2 dry red Chillies
1 teaspoon Cumin seeds (Jeera)
2 teaspoons Coriander seeds (Dhania)
½ teaspoon Fennel seeds (Saunf)
8-10black Peppercorns (Kali Mirch)
2 Cloves
2 green Cardamoms

Other ingredients for the recipe

1 medium Broccoli, medium florets
2 Onions, finely chopped
1 tablespoon Ginger-Garlic paste
2 Tomatoes, for paste
½ Capsicum, medium chunks
4 tablespoons Coriander leaves, finely chopped
1 Bay leaf (Tejpatta)
3 Cloves (Laung)
2 inches Cinnamon stick (Dalchini)
2 Cardamoms (Hari elaichi)
¾ teaspoon Turmeric powder
1 teaspoon red Chilli powder
¾ tablespoon Kadai masala
1 cup Water for the gravy
Salt to taste
2 tablespoons Oil for cooking

Instructions:

For the Kadai Masala

Put the pan on flame and let it become completely dry. Add cumin seeds, dry red chillies, coriander seeds, fennel seeds, black peppercorns, cloves and cardamoms into the pan. Dry roast them on low flame for 2-3 minutes until a nice aroma comes out.
Switch off the flame and transfer them to the jar of a grinder. Let the masala cool down.
Grind them for a minute and keep the masala aside.

For the Curry

Add the tomato chunks into the jar of a grinder and close the lid. Pulse it to a smooth paste. Keep it aside.
Cut the other vegetables required for the recipe and keep them aside.
Put a pan on flame and allow it to become completely dry. Add 2 tablespoons of oil to it.
Once the oil is hot, add 1 bay leaf, 3 cloves, 2 cardamoms, 2 inches of cinnamon stick into the pan for tempering and let them crackle.
Add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
Add 1 tablespoon ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes.
Add the tomato paste (Step 1) into the pan and give a nice mix. Cook it on medium flame for 4-5 minutes until the masala releases oil.
Add salt, ¾ teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cook it on low flame for another 2 minutes.
Add broccoli florets into the pan and mix it well. Cover the pan and cook it on low flame for 10-12 minutes.
Add the capsicum chunks into the pan and mix it well. Cover the pan and cook it on low flame for 3-4 minutes until the broccoli gets cooked.
Add ¾ tablespoon of kadai masala powder into the pan and give a nice mix. Cook it on the lowest flame for another 2 minutes until the raw smell of the spices goes away.
Add 1 cup water into the pan for the gravy and give a stir. Turn the flame high and cook it till the gravy starts boiling. Turn the flame low and cook it for 3-4 minutes.
Add 4 tablespoons chopped coriander leaves into the pan and mix it well.
Check the salt of the gravy and add if required. Switch off the flame and your kadai broccoli is ready to serve now.

Serving Instruction

Transfer the Kadai broccoli to a serving bowl. Serve hot or warm to enjoy the best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the Indian delicacy.