I have been in this country for the past 12 years. My husband even longer than that. I should say I have adapted to local ingredients better than him. He has problems with some vegetables which make it impossible for me to buy them often. One such vegetable is 'Broccoli'. The only way he would eat this vegetable was if it was oven roasted with some olive oil, salt and pepper. I had a pack of Broccoli sitting on the counter begging to be used. I wanted to try something that is totally Indian. I was taking a chance of him not even trying it. Since I had a backup of another curry in case he did not like it, I made this and guess what, he loved it. So, if you have any broccoli haters in your house, try it.
Broccoli florets - 1.5 pounds (I used fresh, but frozen should work fine too)
Garlic - 2 pods
Red onions - 2 medium chopped into big chunks
Green chillies - 5 or to taste
Ginger - 1/2" piece peeled
Potato - 2 medium (I used white) - optional
Crushed tomatoes - 1 1/2 cups (Or tomato puree from 4 - 5 medium tomatoes)
Oil - 3 - 4 TBSP
Mustard seeds - 1 tsp
Cumin Seeds - 1 tsp
Coriander cumin powder - 2 tsp (Or 1 tsp of each cumin powder and coriander powder)
Garam Masala - 1 tsp or to taste
Turmeric powder - a generous pinch
Kasoori methi / dried fenugreek leaves - 3 - 4 TBSP
Salt - to taste
Bring a big pot of water to boil. Add salt. Add the broccoli florets and let it cook for about 4 - 5 minutes. Remove and put them in a cold water bath. You could use ice in it, but I didn't go to that much of trouble. Drain and set aside.
In a blender/mixie, take onions, green chillies, ginger, garlic and blend it into a puree. It need not be very smooth. Do not add water while grinding. When done, heat a pan. Add oil. When oil is hot, add mustard seeds. When they splutter, add cumin seeds. When they pop, add the ground paste. Add turmeric, a little salt and mix. Keep stirring frequently to prevent burning and let the masala cook. It will take anywhere between 8 to 10 minutes (depending on how high the heat is). When the masala is cooked, oil separates and the raw smell of onion and garlic will vanish.
Meanwhile, quarter each potato and slice them to less than 1/8" thick. You could cube them if that is preferred. When the masala is cooked, add the potato slices, about a cup of water. Stir and let the potatoes cook. When potatoes are almost done, add cumin coriander powder, tomato puree. Mix well. Add the broccoli florets and mix to coat all the vegetables with the sauce. Add garam masala, kasoori methi and mix. Adjust the salt if needed. Cover with a lid and keep on very low heat for couple of minutes or until broccoli is cooked. Don't over cook the broccoli. Serve hot / warm with rotis, chapathis or naans.
You can buy Kasoori methi in Indian grocery stores.