Broccoli Peas Kurma Recipe. A quick and nutritious side dish that can be served as side dish with either chapathis or rice.
Broccoli has become a hot favourite at home. It is not only very nutritious and has anti cancerous properties but also good at purifying the blood as well.
Earlier I used to hesitate to buy them as one look at the blackened sick looking head used to repel me. But now-a-days the quality has improved manifold and I get them as good as a green canopy.
So during winter time as Broccoli is in season, I do not hesitate to pick one up every week even though they are a bit costly when compared to other veggies.
You can replace broccoli with cauliflower and frozen peas for fresh peas and follow the same recipe.
- I wanted to keep the green hue of the vegetables, so I did not add any other vegetable or tomatoes. Do add them if you want it to look colorful.
- Adjust green chilies according to your spice level.
- Adding onion for grinding the masala is optional but doing so will give the kurma a wonderful flavor and more volume as well.
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Broccoli Peas Kurma Recipe
Broccoli Peas Kurma
- Broccoli – 1 head
- Fresh Peas - ½ cup
- Onion - 1 large
- Green chilies – 4 to 5
- Mustard seeds – ½ tsp
- Cardamom – 1
- Cinnamon – 1 inch stick
- Cloves – 2
- Fennel seeds – ½ tsp
- Cumin seeds – ½ tsp
- Fresh grated coconut – ½ cup
- Coriander leaves – 1 handful
- Ginger – ½ inch piece
- Garlic – 3 pods
- Salt – to taste
- Oil – 1 tbsp
- Separate the broccoli into bite sized florets. Chop onions and ginger finely.
- Pressure cook both broccoli florets and peas together for just 1 whistle. Alternately you can also microwave them. Keep aside.
- Heat a pan with 2 tsp oil. Add cinnamon, cloves, cardamom, fennel seeds and sauté till the fragrance arises. Now add ginger, garlic and 2 tsp of chopped onion, green chilies and sauté for 1-2 minutes.
- Take the pan off fire and immediately add coriander leaves, grated coconut and keep sautéing in the heat of the pan itself. Let it cool. Grind to a thick, smooth paste using little water and keep aside.
- Heat the remaining oil in a pan. Add mustard seeds and once it splutters, add cumin seeds and let it crackle as well. Add the remaining chopped onions and sauté till it becomes pink.
- Add the ground paste and mix well. Add the cooked broccoli florets, peas, salt and about ¼ cup water or to the consistency you prefer and let it cook over low flame for 4-5 minutes for all masala paste and the aroma to mix with the vegetables.
- Take off fire, garnish with coriander leaves if preferred.
- Broccoli peas kurma is ready to be served hot with chappathis or rice as a side dish.