A tasty twist for a healthy reason : Broccoli Butter masala (Recipe)

Have you ever made a dish with no proper recipe in mind, no prior plan? Just adding whatever you have that day, “May be I’ll add one chilli, may be some jeera powder now”.. like that? And what would you feel if the outcome was damn tasty making everyone home lick their fingers? Awesome is the word, right?

Today was one such day.

It was dinner time. I was like, “What to make today? Roti? With what?” I opened my fridge. There was that broccoli sleeping for days. And only that. No other veggie. “Broccoli? What can I make with Broccoli for Roti?” And I saw one pack of Fresh cream waiting for me to get some paneer (cottage cheese), which I forgot to buy today too.  “This isn’t good Snowlin. You are so forgetful nowadays. Now what you…” “Wait a minute. Maybe I can make a creamy curry of broccoli. May be, this is a great idea. May be not.” 😀


I usually don’t hesitate to take risks if it is only me and my husband to eat. After all, our husbands are our guinea pigs, right? 😉

No offence gentle men.. just in a cute way.

But seriously I thought this should work. Because Broccoli is born to be paired with creamy flavors.  Only that I’m going to add some Indian touch to make it little closer to the heart. But which spices, I’m not sure yet.

The bottom-line recipe that was in mind was Paneer butter masala, but I ended up doing it in a exact opposite way. You’ll see how.

Prep Time : 10 mins

Cooking Time : 20 mins

Serves : 4



  • Broccoli – 250 gms
  • Onion (big) – 2
  • Tomato (big) – 2
  • Ginger –  a small piece
  • Garlic – 2 gloves
  • Green chilli – 1 or 2 based on the size
  • Cumin (Jeera) powder – a pinch
  • Garam masala powder – 1/4 tea spoon
  • Turmeric powder – 1/4 tea spoon
  • Red Chilli powder – 1 tea spoon
  • Fresh cream – 1/2 cup
  • Butter – 2 Table spoons
  • Coriander leaves to garnish
  • Salt to taste


  • Cut onion and tomato into wedges, I mean big pieces.
  • Add Butter to a thick bottom pan. Add the onion pieces first. Then add ginger and garlic pieces and saute them till they turn golden. Make sure you do not fry them too brown.
  • Add the tomato pieces not and saute, not smashing them. I have shown the picture below so that you will know when to off the stove.OnionTomato_Sauted_ToGrind_ForPaneerButterMasala.JPG
  • Drain and let them cool and then grind together in a Mixer Grinder. Add little water if needed.
  • In the same pan where you still see little butter left melted, add the cleaned Broccoli pieces and saute. Add green chilli. Saute
  • Add salt, Cumin, Garam, Turmeric and Chilli powders and saute.
  • When you feel the powders are mixed well and fried not to have a raw flavor, add the ground mix of Onion Tomato.
  • Add little water if the ground mix is too thick. Let it boil.
  • The curry gets little thick and starts to leave the oil out, that’s when you add the fresh cream. Keep the flame low. Mix. Off the stove in two mins.
  • Garnish with Coriander leaves. A desi creamy curry of Broccoli is ready to rock. Serve with Rotis or any Indian bread.



  • As I always say, customize the spices as per your taste. You may never have heard of Jeera powder, use what you feel that may suite your taste. Please share your stories if you could make such a nice curry of your own taste. 🙂
  • This curry is perfect for making wraps. You know what? This is creamy enough that I din’t have to add mayonnaise as I do for my son usually. This is also little tangy, I skipped the ketchup too. Here you go, the wrap I made for my son that day.



  • Add a tea spoon of oil just before you add butter. This will prevent butter from burning fast.
  • The onion and tomato were sauted well before grinding. And the broccoli is sauted enough with the spices too. So, you need not give much cooking time after adding the ground paste. You will see it leaving oil out sooner that you thought. That’s when you add cream.

Happy Cooking !!! 🙂




2 thoughts on “A tasty twist for a healthy reason : Broccoli Butter masala (Recipe)

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