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Broccoli and Potato Curry

 INGREDIENTS:

  1. Broccoli Florets 10-12
  2. Potatoes 2 medium, peeled and cubed
  3. Prawns 200 grams, small size, cleaned and deveined (optional)
  4. Cumin Seeds 1 tsp
  5. Onion 1 medium, finely chopped
  6. Ginger-Garlic Paste 1 tbsp
  7. Tomatoes 2 medium, pureed
  8. Turmeric Powder 1/2 tsp
  9. Coriander Powder 1 tsp
  10. Red Chili Powder 1/2 tsp
  11. Garam Masala powder 1/2 tsp
  12. Cashew Paste 1 tbsp
  13. Salt to taste
  14. Sugar 1/2 tsp
  15. Oil 2-3 tbsp
  16. Water as needed
  17. Coriander Leaves chopped for garnish

METHOD:

Serving size: 2-3


Blanch the broccoli florets and keep aside. 

Heat 1 tbsp of oil in a pan, then lightly sauté the prawns (if using) and the broccoli florets. Remove and set aside.

In the same pan, heat the remaining oil, add cumin seeds and let them splutter.

Add chopped onions and saute until soft and lightly golden. Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.

Add the cashew paste, tomato puree, salt, sugar and the dry spice powders. Cook until the oil begins to separate.

Add the potatoes and water. Simmer until the potatoes are almost tender.

Add the prawns and broccoli florets and cook for 5-7 minutes, until the florets are just tender but still green and the prawns are cooked through.

Garnish with fresh coriander leaves and serve hot with paratha or steamed rice, accompanied by a light cucumber salad.






 

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