Broccoli Tikka masala

Broccoli 🥦 is a vegetable loaded with tons of nutrients but it is basically a cold climate vegetable which was unknown to Indians till 1990s. My Mom-in-Law visited U.S. in 1989-90 and here she for the first time got introduced to Broccoli along with many other "exotic" veggies and fruits! Those were the times when information did not travel at the speed of light as it does these days.

Did you know vegetables such as lettuce, avocado, baby corn, red and yellow bell pepper, and celery have been available in India since the 1940s? In those days, only the privileged members of the society (mostly British) could afford to buy them.

Every neighbourhood ‘sabziwala’ in India stocks up on these ‘exotic’ vegetables; and they’ve become a staple in Indian diet too. But how did these vegetables make it to India, a country considered too hot for these to thrive?

The person who started Broccoli 🥦 cultivation in India is Jitendra Ladkat. Born into a farming family, Jitendra Ladkat brought the first few seeds of broccoli all the way from Kenya during the Gulf War around 1990. He started cultivating the vegetable at his farm in Pune.

Broccoli is a rich source of Vitamin C, K and fibre. • It could prove to be a wonder drug to treat breast cancer and uterine cancer, as it removes extra estrogen from the body.• It also helps detoxify the body with the help of sulphur and certain amino acids. • Broccoli is very rich in fibre or roughage,which helps with constipation.

Since Broccoli has been incorporated into the menu of Indians, here is a recipe where Broccoli madam has become totally Desi Chori! Broccoli Tikka masala is a vegan recipe too, so it can be enjoyed by vegetarians and vegans as well. 

(Part Two-Recipe)

1. Broccoli florets 5-6

2. Onion - 1/2 for Tikka and 2 &1/2 for masala

3. Bell pepper-1/2 cut into cubes

4. Tomatoes-4

5. Ginger garlic paste- 2 tbsp.

6. Coriander powder-1 heaped tsp.

7. Red chilli powder-2 tsp.

8. Tikka masala or tandoori masala-1/2 tsp.

9. Garam masala powder-1/2 tsp.

10. Kasoori methi-1/2 tsp. 

11. Salt

12. Red food color-3 -4 drops

13. Fresh juice of lemon- 2 tsp.(If you are not vegan, use 1 tsp. Yogurt)

14. Cilantro leaves for garnishing (Optional)

15. 3 tbsp. Oil for masala ans 1/2 Tsp. For Tikka

16. Cashew cream Optional for garnishing (I did not use it this time)

17. Turmeric powder- 1/2 tsp.

18. Sugar-1tsp.

Method:

* Wash Broccoli florets and cut into medium size pieces.

* In a mixing bowl, add lemon juice, 1 tsp. Ginger garlic paste, Tikka masala, salt, color and half tsp. red chilli powder and florets. ( IF YOU ARE NOT VEGAN, YOU CAN USE YOGURT HERE.)

* keep aside.

* Heat oil for masala in a pot and add onion reserved for masala, ginger garlic paste one and half tsp., tomatoes, coriander powder, red chilli powder, kashmiri chilli powder, turmeric powder and 1 tsp. Sugar.

* Also add half cup water and cover and cook till onions get mushy.

* Blend this with the help of a hand blender or cool and blend in a mixer jar.

* Now bhuno till the oil gets floating on the surface. 

* Now add garam masala powder , kasoori methi and quarter cup of water.

* In a pan, add half tsp. Of oil and when smoky hot, add cubed onion and bell pepper and saute till charred on very high heat.

* Remove and place them in a plate.

* Now add marinated Broccoli and cook them on high heat till a little soft while covering the lid.( You can grill them on skewer too.)

* While plating, spread the gravy and on top of it, place the Broccoli, onion and bell pepper skewer or just mix the veggies in gravy and serve.

* You can garnish with cashew cream or heavy whipping cream if you like, I skipped this.

Enjoy with chapati/nan/kulcha/paratha/puri.

I served with Green onion kulcha and Mirchi vada.

Note* I cook master gravy in bulk and freeze in muffin trays, then secure ziplock bag. Very handy to make any fancy gravy dish in a jiffy! Just add additional spices as needed depending on the dish.