Broccoli Potato Kurma is a quick and easy side dish to serve with bread or rice. Made with a delicious blend of Indian spices, this kurma comes together perfectly delicious.
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.
Korma or kurma, both refer to some kind of curry with either vegetables or meat. Korma is mostly referred to spicy curry in North Indian cuisine whereas Kurma is common in South India. It is made with a freshly ground blend of spices with some kind of nut (coconut is very common).
Absolutely yes. This same spice mixture can be made with a blend of other vegetables. I use whatever different vegetables I have and add a bit of everything.
Yes. We can freeze the kurma to use later or for meal planning. I would suggest freezing them in individual portion sizes as it is easier to reheat just the amount needed.
More Kurma Recipes
- Cauliflower Kurma Recipe
- Chettinad Vegetable Kurma | Chettinad Style White Vegetable Kurma
- Navaratna Kurma | Navarathan Korma
- Kadalai Kurma | Black Chick Peas In Coconut Based Gravy
More Recipes to use Broccoli
- Vegetable Lo Mein - Chinese Vegetable And Tofu Lo Mein
- Broccoli Fried Rice Recipe
- Thai Green Curry with Vegetables and Tofu | Kaeng Khiao Wan
- Pad Thai - National dish of Thailand
Recipe
Equipment
- ▢ Blender
Ingredients
- ▢ 2 cups Broccoli Chopped
- ▢ 2 Potatoes Peeled and chopped
- ▢ 1 large Onion Sliced
- ▢ 2 tbsp. Oil
- ▢ to taste Salt
GRIND TOGETHER (MASALA INGREDIENTS)
- ▢ 1 teaspoon Jeera/Cumin seeds
- ▢ 1 teaspoon Saunf/fennel seeds
- ▢ 3 Green chilies
- ▢ ½ inch piece Ginger
- ▢ 2 pods Garlic
- ▢ 10 Cashew nuts
- ▢ ¼ cups Coconut Grated
- ▢ 4 Cloves
- ▢ 2 Cardamom
- ▢ 1 inch stick Cinnamon
- ▢ ½ Onion
Instructions
- Grind all the ingredients listed under the masala ingredients into a smooth paste, adding little water as possible.
- Separate the Broccoli florets and clean them well. Pat it dry and fry it in about a tablespoon of oil. Fry it until the broccoli softens a bit, but is not cooked entirely. Keep aside.
- Also peel the potatoes and par boil them until they are partially cooked. 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.
- Add the ground masala to the onions and fry till aromatic and the oil leaves the sides of the pan (about 12 - 15 mins). 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 par boiled potatoes along with the broccoli. Add about a cup of water and salt needed. Let the kurma come to a boil and let it simmer until the vegetables are cooked
- Serve the Broccoli Potato Kurma hot with Rotis, parathas, or rice.
Notes
- 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 potato 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.
Nutrition
More Vegetarian and vegan side dishes from all around the world
- Kale Poricha Kuzhambu
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Peerkangai Thogayal | Ridge Gourd Chutney
- Kathirikai Kara Curry | Brinjal Poriyal
Broccoli Potato Kurma | Spiced Broccoli And Potato Stew
Equipment
- Blender
Ingredients
- 2 cups Broccoli Chopped
- 2 Potatoes Peeled and chopped
- 1 large Onion Sliced
- 2 tbsp. Oil
- to taste Salt
GRIND TOGETHER (MASALA INGREDIENTS)
- 1 teaspoon Jeera/Cumin seeds
- 1 teaspoon Saunf/fennel seeds
- 3 Green chilies
- ½ inch piece Ginger
- 2 pods Garlic
- 10 Cashew nuts
- ¼ cups Coconut Grated
- 4 Cloves
- 2 Cardamom
- 1 inch stick Cinnamon
- ½ Onion
Instructions
- Grind all the ingredients listed under the masala ingredients into a smooth paste, adding little water as possible.
- Separate the Broccoli florets and clean them well. Pat it dry and fry it in about a tablespoon of oil. Fry it until the broccoli softens a bit, but is not cooked entirely. Keep aside.
- Also peel the potatoes and par boil them until they are partially cooked. 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.
- Add the ground masala to the onions and fry till aromatic and the oil leaves the sides of the pan (about 12 – 15 mins). 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 par boiled potatoes along with the broccoli. Add about a cup of water and salt needed. Let the kurma come to a boil and let it simmer until the vegetables are cooked
- Serve the Broccoli Potato Kurma hot with Rotis, parathas, or rice.
Notes
- 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 potato 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.
