Broccoli and Zucchini in Onion and Pickle Spices Curry. A delicious, easy and healthy curry to be served hot with Rotis, puris or Naan! Vegan and Gluten Free Recipe.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 50 minutes
  • Total time: 55 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Cuisine: Gluten-free, Vegan

Ingredients

  • 2/3 medium onion chopped ((about 3/4 cup))
  • 1/2 teaspoon fennel seeds ((saunf))
  • 1/2 teaspoon coriander seeds ((dhania))
  • 1/2 teaspoon cumin seeds ((jeera))
  • 1/2 teaspoon fenugreek seeds ((methi))
  • 1/2 teaspoon nigella seeds ((kalonji))
  • 1/2 teaspoon poppy seeds ((khus khus))
  • 1 dry red chili or to taste
  • 1 inch ginger
  • 1 tablespoon oil
  • 1 cup small broccoli florets
  • 2/3 cup chopped zucchini
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon sugar or jaggery ((optional))

Method

  1. In a medium pan heat 2 teaspoons oil at medium low.
  2. Add in the onions and cook for 10 minutes.
  3. Add in fennel, coriander, cumin, poppy, fenugreek, nigella seeds, chopped ginger and the dry red chili and cook on medium low till the onions turn golden. Add more or less spices depending on taste preference.
  4. Cool the onion mixture a bit and blend with a little water into a blended puree.
  5. In the same pan, add a little oil and the onion puree.
  6. Add in the broccoli and zucchini, salt and sugar and mix well to coat.
  7. Cook for 25-35minutes on low, stirring occasionally until the curry thickens and veggies well cooked.
  8. Serve hot with Rotis, puris or Naan!(Indian flat breads)

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.