Being a vegetarian I look forward to cooking exotic vegetables in more innovative ways in this season. One such vegetable that I fondly cook surely is broccoli. In other seasons this vegetable is most of the times so heavily priced that a small head can cost a few hundreds. Gladly, it is not so in winter and I cook it a lot surely in all possible ways as it is not only tasty but very nutritious too.
I had some broccoli and a few mushrooms left so thought of combining the two to make a curry using fresh whole spices. I also added a few peas to increase the volume but in case you have more broccoli and mushrooms they can be completely avoided.
broccoli half head separated into florets and blanched
a handful of blanched peas
5-6 mushrooms sliced
2 large onions sliced
5-6 garlic pods
1-1/2 inch piece ginger
2 tomatoes chopped
1 inch piece cinnamon
3-4 green cardamom
2-3 bay leaves
2 tbsp coriander pwd
1/2 tsp turmeric pwd
1 tsp degi mirch
2 green chillies finely chopped
a pinch of garam masala
oil for cooking
Grind together onion, tomato, ginger-garlic, cinnamon and cardamom to a paste.
Heat oil and add bay leaves followed by the paste and roast it till it leaves the oil. Add the chopped chillies, the turmeric, chilli powder and coriander powder and saute. Add a table spoon of fresh home made cream and saute again.
Now add the sliced mushrooms and cook for about 2-3 mins and add salt to taste.
Add the broccoli and peas and adjust the consistency of the curry by adding about a cup of water. Bring the curry to a boil, cover and cook till done. Sprinkle garam masala and mix.
Garnish with some fresh cream and serve hot with rice or roti.