Broccoli Makhani
Instructions:
1. Spice Tempering
Heat ghee in a deep pan and add black cardamom, cinnamon, bay leaf, cloves, and peppercorns. Let them splutter.
2. Cook Ginger Garlic Paste
Add ginger garlic paste and cook for 1 minute.
3. Sauté Onions
Add finely chopped onion and cook until translucent.
4. Add Tomato Puree and Spices
Add the tomato puree along with turmeric, coriander powder, cumin powder, and garam masala. Stir well and cook for 10 minutes until the oil separates.
5. Add Broccoli
Add blanched broccoli and cook for 1 minute.
6. Add Cream and Kasoori Methi
On low flame, add milk cream and kasoori methi. Stir well.
7. Simmer
Cover and cook on low heat for 2 minutes to blend the flavors.
8. Serve
Serve hot, paired with naan or rice.
Special Comments
Broccoli Makhani is a savory, creamy delight that’s rich in flavor while providing the health benefits of broccoli. This dish offers a perfect balance of spices and cream, making it a treat for anyone looking for a healthy yet indulgent meal.
Broccoli Makhani
Notes/ Precautions
Blanching Broccoli – Ensure the broccoli is blanched just until tender but still crisp to maintain its vibrant color and nutrients.
Spice Adjustments – Adjust spices like garam masala and turmeric powder according to your preference for a mild or strong flavor.
Simmering Time – Don’t rush the cooking time for the tomato puree; letting it cook thoroughly enhances the flavor.
Low Flame for Cream – Always add the milk cream on low flame to prevent it from curdling and to blend the cream into the sauce perfectly.