My kids love Broccoli. So my thought goes why is the limit using it only in American recipes or Chinese recipes? I include Broccoli in almost any mixed vegetable subzi that I make. This Broccoli Potato Kurma though is a recipe made exclusively with broccoli. There is a couple of potatoes in the recipe that add another layer of texture and flavor to the kurma.
Why make this recipe?
First and foremost, this Broccoli kurma is so flavorful. This recipe is made with freshly ground spices and that makes it so much more delicious.
If you are a broccoli lover like my boys, this kurma is absolutely the recipe you have to try. This is one of the kurmas they love to eat with poori and I have to say, it helps in getting them to eat a couple of extra poori.
Broccoli is a very healthy vegetable and is often disliked by many. This kurma is a great recipe to enhance the flavor of Broccoli and make it a regular on the menu.
This Broccoli and Potato kurma is a very easy recipe and is made in under 40 minutes.
Ingredients and Substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Vegetables - Since we are making this kurma mainly with broccoli and potato, those are the two vegetables we are using apart from onions. We don’t use tomatoes for this kurma as it is a white kurma.
Masala Paste - This paste is the most important part of the Broccoli kurma. We use cumin seeds, fennel seeds, green chilies, ginger, garlic, cashews, coconut, cloves, cardamom, cinnamon, and a little onion. The list might look long, but they are all the basic spices that we use in Indian recipes.
Apart from this, we will need oil and salt. I make the kurma vegan and hence use oil to make it.
Step-by-step process to make Broccoli Potato Kurma
Grind all the ingredients listed under the masala ingredients into a smooth paste, adding as little water as possible (1).
Separate the Broccoli florets and clean them well. Pat it dry and fry it in about 1 tablespoon of oil. Fry it until the broccoli softens a bit, but is not cooked entirely. Keep aside (2).
Also, peel the potatoes and par-boil them until they are partially cooked (3). Don’t overcook them. They will finish cooking in the kurma.
In the same pan, heat the remaining oil and fry the sliced onions till translucent (I missed taking this picture!!).
Add the ground masala to the onions (4) and fry till aromatic and the oil leaves the sides of the pan (about 12 – 15 mins) (5). The more the masala fries the better the subzi tastes, so even if the masala is sticking to the bottom of the pan, sprinkle a little water and continue to fry.
Now add the parboiled potatoes along with the broccoli (6). Add about a cup of water and salt needed. Let the kurma come to a boil and then simmer until the vegetables are cooked (7).
Serve the Broccoli Potato Kurma hot with Rotis, parathas, or rice. I served it with Poori for lunch!
Expert Tips
Frying the broccoli briefly before adding it to the kurma ensures that the broccoli does not become mushy. Sauteeing the masala paste in low heat for a good amount of time makes the kurma even more flavorful. Make sure to keep stirring the masala so we don’t burn it. Using potatoes in the kurma is completely optional. If you want to skip the potatoes, you can absolutely skip it. We could also use other vegetables in the kurma. Some examples would be adding carrot or cauliflower along with the broccoli.
More Kurma Recipes
More Recipes to use Broccoli
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