This curry happened by accident. Yes! My daughter was craving creamy cauliflower and broccoli curry, as a side dish for one pot rice dish, like menthya bath/methi greens rice or jeera rice.
It was challenging for me to create creamy without using fresh cream or any considerable quantity of fat. The final verdict was to publish this curry in my blog so they could refer to the recipe and make it.
The result is here, which is vegan as well as creamy, super rich side dish with roti or rice.
Let us see the recipe part-
Broccoli and cauliflower florets – 1 Bowl (cleaned and blanched)
For Masala Paste:
Oil – 1 tbl sp
Cumin – 1 tsp
Cinnamon – 1” piece
Bay leaf – 1
Clove – 2
Black peppercorns – 3 to 4 (optional)
Almond – 6
Cashew – 6
Garlic – 6 to 10 cloves
Onion – 1 (chopped)
Turmeric – 1 tsp
Green chillies – 1 to 2 (slit)
Tomato – 1 (chopped)
Salt and sugar – according to the taste
Coconut – ½ cup (freshly grated)
Paneer butter masala powder or any oriental curry powder – 1 spoon
-Wash cauliflower and broccoli florets, blanch in boiling water, drain the water and keep it aside.
-To prepare masala paste, heat oil, and add all the dry masalas from cumin to peppercorns, fry a little.
-Add cashew and almond, and fry until it turns light brown.
-Add chopped onion, green chillies, turmeric, and fry until it turns transparent and light brown.
-Next, add a little salt to chopped tomato to quicken the process. When it turns soft, add coconut and fry until it emits an aroma.
-Cool the content and make a smooth paste by adding water.
-Now, put this ground paste into the same Kadai in which masala has been roasted and adjust the consistency by adding water.
-Check the seasoning and adjust the salt and sugar according to the taste. Boil the content.
-When it starts to boil, add blanched broccoli and cauliflower and allow it to boil.
-Garnish with chopped coriander and serve with roti, peas pulav or menthya bath.