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This dish combines Indian-style creamy masala broccoli with lightly flavored herb rice to make a complete meal. The broccoli is simmered in a mildly spiced, creamy onion-tomato base enriched with yogurt or cream, which coats the florets without overpowering their freshness. The curry is flavorful yet light, making it a great vegetarian main.
Paired with fluffy rice flavored with fresh herbs like coriander, mint, and parsley, it transforms into a wholesome dish that balances richness with freshness. The creaminess of the masala contrasts beautifully with the fragrant rice, creating a meal that feels indulgent yet nourishing.
This recipe is perfect for weeknight dinners, potluck parties, or when you want to serve something different from the usual paneer or meat curries. It works equally well as a vegetarian centerpiece or as part of a larger festive spread.
Cook Herb Rice
Wash and soak rice for 20 minutes, then drain.
Heat butter in a pan, add soaked rice, sauté briefly.
Add 2 cups water and salt. Cook covered until rice is fluffy.
Fluff with fork and mix in chopped herbs. Keep warm.
Prepare Broccoli
Blanch broccoli florets in hot water for 2 minutes. Drain and keep aside.
Heat oil in a pan. Add onion and sauté till golden.
Add ginger-garlic paste and green chili. Sauté for 1 minute.
Stir in tomato puree, turmeric, red chili powder, coriander powder, and salt. Cook until oil separates.
Add cashew paste and a little water, simmer for 2 minutes.
Stir in cream/yogurt, garam masala, and kasuri methi. Mix well.
Add blanched broccoli florets, toss to coat, and simmer for 3–4 minutes.
Serve
Plate herb rice and top/serve alongside creamy masala broccoli. Garnish with fresh coriander and a drizzle of cream.
Don’t overcook broccoli — keep it slightly crunchy.
Cashew paste makes the curry creamy without being too heavy.
For vegan version, use coconut cream and oil instead of dairy.
Add paneer or tofu cubes to make the dish more protein-rich.
Leftover curry pairs well with rotis or parathas too.
Yes, cauliflower, beans, or even paneer work well with this creamy masala base.
Add more green chilies or a pinch of garam masala before serving.
Yes, use any long-grain rice or even brown rice for a healthier option.
Yes. Cook rice and curry separately, store in fridge, and reheat before serving.
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