Broccoli Masala | How to make Broccoli Masala

By Muthulakshmi Madhavakrishnan  |  7th Dec 2016  |  
4.7 from 3 reviews Rate It!
  • Broccoli Masala, How to make Broccoli Masala
  • Prep Time


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About Broccoli Masala Recipe

This is a restaurant style gravy using simple cooking methods. The broccoli also tastes amazing in the creamy gravy.

Broccoli Masala, a deliciously finger licking recipe to treat your family and friends. This recipe of Broccoli Masala by Muthulakshmi Madhavakrishnan will definitely help you in its preparation. The Broccoli Masala can be prepared within 15 minutes. The time taken for cooking Broccoli Masala is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Broccoli Masala step by step. The detailed explanation makes Broccoli Masala so simple and easy that even beginners can try it out. The recipe for Broccoli Masala can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Broccoli Masala from BetterButter.

Broccoli Masala

Ingredients to make Broccoli Masala

  • 20 to 25 pieces broccoli florets
  • 1 medium onion, chopped
  • 1/2 tsp ginger garlic paste
  • 1/4 tsp jeera
  • 3/4 tsp chilly powder
  • 1/2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 tsp garamasala powder
  • 1 tsp sugar
  • 2 tbsp Fresh cream
  • 1 Tbsp kasuri methi
  • 2 tbsp oil
  • salt
  • For onion tomato paste -
  • 2 onions diced
  • 2 tomatoes chopped
  • 12 badam

How to make Broccoli Masala

  1. Take a pressure cooker and add the diced onions, chopped tomatoes and badams. Add 1 cup of water and pressure cook for 1 whistle.
  2. In a broad vessel, add 2 cups of water and bring it to a rapid boil. Then add the broccoli florets to it and close it with a lid for 5 minutes. After 5 minutes, drain the water completely and immerse the florets in 1 cup of cold water and 12 ice cubes. After, 1 minute strain them in a colander.
  3. Now cool down the pressure cooked items completely and remove the badam skins. Then add it to the big jar and grind it to a smooth paste.
  4. Heat oil in a kadai and add jeera. When it splutters add the onions. Saute in low flame till onions turn crispy and dark brown in colour. Then add the ginger garlic paste and saute for 2 seconds.
  5. Next add the ground onion tomato paste. Stir the paste for 2 minutes and add 1 cup of water.
  6. If the paste splutters then cover the kadai with a lid for sometime leaving a small gap. Then add the turmeric powder, chilly powder and coriander powder.
  7. Mix it evenly and add the blanched broccoli to the masala. Add the required salt and allow it to boil for 5 minutes in low flame.
  8. Then add the crushed kasuri methi leaves, garamasala powder, sugar, fresh cream and 1/2 cup of water. Stir very well and simmer the gravy for 10 to 12 minutes or till tiny drops of oil floats on the top of the gravy.
  9. Tranfer the gravy to the serving bowl and serve it with roti, naan and pulav.

My Tip:

Immediately transferring the broccoli florets in ice water helps to stop the continuous heat in the vegetable. This step is very important in blanching the florets. You can soak the badam in hot water for 20 minutes and remove the skin and then add it to the cooker.

Reviews for Broccoli Masala (3)

Manisha Sharma Bisht2 years ago


Sivakumar Muthuarullapan2 years ago


Shilpa lad2 years ago

looks so yummy..can we add other veggies in this too?

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