Broccoli-Curd Curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • Broccoli - 2 medium-sized flowers
  • Green capsicum - 1, medium-sized
  • 250gm - live natural yogurt
  • Onion - 1, medium-sized, finely chopped
  • Garlic - 2 cloves, finely chopped
  • Ginger - 2-inch pieces, finely chopped
  • Fenugreek (methi) seeds - 1/2 tsp
  • Curry leaves - 15-20
  • Dry red chillies - 2
  • Cumin powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Salt - as per taste
  • Sugar - 2 tbsp (optional)
  • Oil - 3 tbsp

How to Make Broccoli-Curd Curry

  • Cut the broccoli into small florets. Cut capsicum into small square pieces.
  • Put a heavy-bottomed pan on the burner.
  • Add oil to it.
  • When the oil is hot, add methi seeds, curry leaves, onion, garlic, ginger, and dry red chillies.
  • Fry till the onions are golden brown.
  • Add cumin powder and turmeric (haldi) powder and stir well.
  • Add broccoli, put the lid on, and let it cook. (Do not overcook. Otherwise, it will be mushy).
  • Add capsicum and cook till it is done (with the lid on).
  • Take the pan off the burner, and let it cool a little. (This will also ensure that the curd, which will be added later, doesn't curdle).
  • Add curd, salt and sugar. Give it a good stir.
  • Serve with rice or roti.