Broccoli-Cauliflower Gravy is a delicious gravy curry that goes very
well with both rice and roti. Broccoli doesn't lend itself to
Indian-style of cooking, but it's very good for your health, so here's
a recipe you might enjoy. Try it.
Servings: 4 Cooking Time: 25
8 broccoli florets (medium)
10 cauliflower florets (medium)
1/2 tsp cumin seeds (jeera)
2 tbsp vegetable oil
1 tbsp cilantro (coriander leaves) finely chopped for
Heat 1 tsp oil in a small pan and saute onions on
medium heat until translucent, stirring as needed. Remove and set aside.
Boil water 4-5 cups of water and drop the tomatoes
and blanch. When the skin starts to peel, remove and cool. Peel the
skin and cut into big pieces.
In a blender,
grind together the sauteed onions,
tomatoes, sambar powder and garam masala into a smooth paste ad set
In a microwavable container, place the cauliflower,
sprinkle some salt and water, and steam in the microwave for about 3
minutes. Then add
the broccoli and steam for 2 more minutes, and set aside.
In a thick-bottomed skillet or wok, heat oil, and add
the cumin seeds. As the seeds start to brown, add the ground masala
paste and fry on medium heat until the oil starts to separate and the
raw flavor of the tomatoes is gone.
Add the steamed broccoli and cauliflower pies and
enough water to cover the vegetables. Cook until the gravy thickens.
Garnish the broccoli-cauliflower gravy curry with
chopped cilantro, and serve hot with rice or roti.