Shahi Broccoli | Broccoli recipe Indian | how to make broccoli sabzi

Shahi Broccoli is an exemplary, rich and creamy Indian curry recipe. It is a mildly sweet curry full of flavours. In this preparation, Broccoli florets are cooked in Roasted Onion-Cashew paste with some spices. Shahi Broccoli is a versatile curry that can be relished with both rice and flatbreads. It can be a great option for any small party or family get together.

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

Shahi Broccoli is my own variation of Shahi Paneer which is widely popular across India. It is a super-rich recipe and powerhouse of flavours. This is the main reason for the popularity of Shahi Paneer. Any veg restaurant’s menu card is incomplete without it.

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

Shahi broccoli is a very simple and easy Indian recipe for Broccoli. It can be prepared very quickly without any hassle. Most of the ingredients used for the recipe is easily available in the Indian pantry.

It is a perfect green vegetable which tastes great when it is cooked properly and at the same time it’s very healthy too. It can be adopted in multiple ways to 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 is not a common vegetable used for Indian curry. In fact, in many places of India, Broccoli is not easily available in 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 adopt it in 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 recipe 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.

Shahi Broccoli recipe 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.

• 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.

To prepare this Indian Curry, first put a pan on flame and add oil into it. Then shallow fry the broccoli florets until brown spot appears on it and loses its crunch. Keep them aside on a separate plate.

In this Broccoli recipe Indian, I have fried the onions, ginger, garlic and tomatoes for some time. Then I have added cashew nuts, almonds to it and prepared a smooth paste of it. If you have not yet tried this, you must try it once because it makes a huge difference in flavour and taste. If you cook the raw paste of onions, ginger, garlic and tomatoes, you will never get the same result.

To flavour up the Broccoli curry, I have added garam masala powder and Kewra water into it. It gives a typical Mughlai flavour to the dish.

I have added cashew nuts, almonds and milk to make the dish rich and delicious. Many people use cream in SAHI preparations to get a royal creamy texture. I have not added any cream here because both cashew and milk already makes the gravy very rich, creamy and yummy.

Shahi gravies are not chilli hot in taste. Hence, I have added only one green chilli and red chilli powder into it. You can increase or reduce the amount of chilli according to your preferred taste.

For the Shahi Broccoli recipe, I have used sugar because SAHI gravies always have a bit of sweetness in their taste. If you are avoiding sugar from your diet, no worries. You can skip the sugar.

I have already shared many dishes of Broccoli in Indian recipes. You can check a few of them like

Aloo-Broccoli Ki Sabzi
Dahi Broccoli
Broccoli Bati chorchori | One pot curry of Broccoli

..And Many more…

• 1 large size Broccoli, cut into medium florets
• ½ teaspoon Cumin seeds
• 1 Bay leaf
• 2-inch Cinnamon stick
• 1 teaspoon Turmeric powder
• 1 teaspoon Chilli powder
• 1 teaspoon Garam masala powder
• 1 teaspoon Kewra water
• ½ cup full cream Milk
• 1 teaspoon Sugar (Optional)
• Salt to taste
• ½ tablespoon Ghee (Clarified Butter)
• Oil for cooking
• ¾ to 1 cup of Water, for gravy

• 2 medium Onions, diced
• 1 Tomato, deseeded and diced
• 2-inch Ginger, diced
• 2-3 large cloves of Garlic
• 1 green Chilli
• 10-12 Cashew nuts
• 8-10 Almonds

1. Put a pan on flame and let it become dry. Add 1 tablespoon oil into the pan.
2. Once the oil is hot, add the Broccoli florets into the pan and fry them 5-6 minutes until it loses its crunch and brown spots appear on it.
3. Transfer the Broccolis to a plate and keep them aside.
4. Add 1 tablespoon oil into the same pan and let it become hot.
5. Add Onions, Ginger, Garlic, Tomatoes, green Chilli and fry them in medium flame for 5-6 minutes until all the vegetables get tender.
6. Transfer the content into the jar of a blender or grinder and add cashew nuts, almonds into the jar. Pulse it to a smooth paste and keep it aside. If required, add 1-2 tablespoons of water.
   Tip: While you grind a hot or warm content in a mixer grinder then spin it once and then open the lid and allow the steam to evaporate. The air pressure can cause accidents. Cover the jar and continue to grind or blend it.
7. Add Ghee into the same pan and let it become hot.
8. Add bay leaf, cinnamon stick, cumin seeds into the pan and let them crackle.
9. Add the masala paste (Step 6) into the pan and give a nice mix. Cook it in medium flame until the Oil comes out from the masala paste.
10. Add Salt, Turmeric powder, Chilli powder and mix it well. Cook it in the lowest flame for a minute.
11. Add the Broccoli florets (Step 3) and mix them properly. Cover the pan and cook it for 5 minutes on the lowest flame until the broccoli florets get tender. Stir in between.
12. Add Milk into the pan and give a nice stir.
13. Add sugar into the pan and give a nice mix. Cover the pan and cook it on the lowest flame for another minute.
14. Add water and stir it nicely. Cover the pan and put the flame in high until the gravy simmers.
15. Put the flame in low and take off the lid of the pan. Add garam masala powder, kewra water into the pan and give a nice mix.
16. Cook it in medium flame for a minute and switch off the flame.

Transfer the Shahi Broccoli to a serving bowl. Serve hot or warm to enjoy the best of its taste. Pair up the Brocolli ki Sabzi with your favourite Indian bread or with Rice, Pulao and enjoy your lavish meal.

Shahi Broccoli | Broccoli recipe Indian | how to make broccoli sabzi

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: NA calories NA fat

Rating: 3.5/5

( 2 voted )

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Ingredients

For the Curry

• 1 large size Broccoli, cut into medium florets
• ½ teaspoon Cumin seeds
• 1 Bay leaf
• 2-inch Cinnamon stick
• 1 teaspoon Turmeric powder
• 1 teaspoon Chilli powder
• 1 teaspoon Garam masala powder
• 1 teaspoon Kewra water
• ½ cup full cream Milk
• 1 teaspoon Sugar (Optional)
• Salt to taste
• ½ tablespoon Ghee (Clarified Butter)
• Oil for cooking
• ¾ to 1 cup of Water, for gravy

 

For Masala Paste

• 2 medium Onions, diced
• 1 Tomato, deseeded and diced
• 2-inch Ginger, diced
• 2-3 large cloves of Garlic
• 1 green Chilli
• 10-12 Cashew nuts
• 8-10 Almonds

Instructions

1. Put a pan on flame and let it become dry. Add 1 tablespoon oil into the pan.
2. Once the oil is hot, add the Broccoli florets into the pan and fry them 5-6 minutes until it loses its crunch and brown spots appear on it.
3. Transfer the Broccolis to a plate and keep them aside.
4. Add 1 tablespoon oil into the same pan and let it become hot.
5. Add Onions, Ginger, Garlic, Tomatoes, green Chilli and fry them in medium flame for 5-6 minutes until all the vegetables get tender.
6. Transfer the content into the jar of a blender or grinder and add cashew nuts, almonds into the jar. Pulse it to a smooth paste and keep it aside. If required, add 1-2 tablespoons of water.

Tip: While you grind a hot or warm content in a mixer grinder then spin it once and then open the lid and allow the steam to evaporate. The air pressure can cause accidents. Cover the jar and continue to grind or blend it.

7. Add Ghee into the same pan and let it become hot.
8. Add bay leaf, cinnamon stick, cumin seeds into the pan and let them crackle.
9. Add the masala paste (Step 6) into the pan and give a nice mix. Cook it in medium flame until the Oil comes out from the masala paste.
10. Add Salt, Turmeric powder, Chilli powder and mix it well. Cook it in the lowest flame for a minute.
11. Add the Broccoli florets (Step 3) and mix them Cover the pan and cook it for 5 minutes on the lowest flame until the broccoli florets get tender. Stir in between.
12. Add Milk into the pan and give a nice stir.
13. Add sugar into the pan and give a nice mix. Cover the pan and cook it on the lowest flame for another minute.
14. Add water and stir it nicely. Cover the pan and put the flame in high until the gravy simmers.
15. Put the flame in low and take off the lid of the pan. Add garam masala powder, kewra water into the pan and give a nice mix.
16. Cook it in medium flame for a minute and switch off the flame.

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