Broccoli Masala

Take a pressure cooker and add the diced onions, chopped tomatoes and badams. Add 1 cup of water and pressure cook for 1 whistle.

In a broad vessel, add 2 cups of water and bring it to a rapid boil. Then add the broccoli florets to it and close it with a lid for 5 minutes. After 5 minutes, drain the water completely and immerse the florets in 1 cup of cold water and 12 ice cubes. After, 1 minute strain them in a colander.

Now cool down the pressure cooked items completely and remove the badam skins. Then add it to the big jar and grind it to a smooth paste.

Heat oil in a kadai and add jeera. When it splutters add the onions. Saute in low flame till onions turn crispy and dark brown in colour. Then add the ginger garlic paste and saute for 2 seconds.

Next add the ground onion tomato paste. Stir the paste for 2 minutes and add 1 cup of water.

If the paste splutters then cover the kadai with a lid for sometime leaving a small gap. Then add the turmeric powder, chilly powder and coriander powder.

Mix it evenly and add the blanched broccoli to the masala. Add the required salt and allow it to boil for 5 minutes in low flame.

Then add the crushed kasuri methi leaves, garamasala powder, sugar, fresh cream and 1/2 cup of water. Stir very well and simmer the gravy for 10 to 12 minutes or till tiny drops of oil floats on the top of the gravy.