Cauliflower-Broccoli Curry

I made this curry in a jiffy when I had to finish off a small floret of broccoli. I was wondering how I can make use of broccoli and also get my older one to eat it ! I just gambled by mixing it with cauliflower and used very tiny florets of broccoli. 

My older one later commented that she didn't mind broccoli because there was cauliflower to complement it!!

Here is the how I sneaked in broccoli for Day 5 of BM 10.

Ingredients - 

Cauliflower Florets 3 cups
Broccoli finely chopped 1 1/2 cups
Onion chopped 1/2 cup
Tomato chopped 1/2 cup
Sesame Seeds 2 Tbsp
Almonds 5-6
Ginger 1 inch
Garlic 1-2 cloves

Salt, Red Chili powder, Dhania-Jeera Powder as needed
Coriander leaves handful
Seasoning (Oil 2 tsp, Cumin seeds 1/2 tsp)

Method Of Preparation - 

For the gravy - 
Saute the sliced onions in 1/2 tsp oil in a hot sauce pan and keep them aside.

Roast sesame seeds and almonds and make a paste of them along with the sauteed onions, ginger, garlic, coriander leaves and chopped tomatoes.

For the curry - 
In a hot sauce pan, add oil and the rest of the seasoning. Saute them until done.

Add turmeric, red chili powder and dhania-jeera powder and a splash of water.  Mix well and then add the gravy paste. Add about 2 cups of water to make it a little runny.

Add the Cauliflower florets and finely chopped broccoli (remember I was sneaking in broccoli) . [I usually microwave the veggies for about 4-5 minutes to reduce cooking time - optional]

Also add some salt, cover with a lid and let the veggies cook for about 10 min.

Adjust the taste as required and switch off the flame.

Serve it hot with Roti/Naan/Pulao/Biryani or plain rice :)


Sending this to Srivalli's 'Kid's Delight - Deceptively Delicious' hosted by Pavani of Cooks Hideout.


Preparation Time 25 min
Serves 3-4