Broccoli kadhi / Broccoli in yogurt sauce / Indian style Broccoli curry
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 persons
Broccoli kadhi is a Indian style broccoli and potato curry in yogurt and chickpea flour sauce which is flavored with Indian spices which you can serve it with chapati rice or quinoa.
  • Yogurt 1 cup
  • Chickpea flour / Besan ~ 4 tbsp
  • Broccoli - 1½ cup lightly blanched
  • Boiled Potato - ½ cup diced
  • Oil - ½ tbsp
  • Onion - 1 /2 cup julienne
  • Ginger garlic chili paste - 1 tbsp
  • Cumin seed - 1 tsp
  • Coriander seed - 2 tsp crushed in a hand
  • Turmeric - 1 tsp
  • Coriander powder - 1 tsp
  • Salt to taste
  • Water as needed ~ 2 cups
  • Cilantro - 2-3 tbsp
  1. In a bowl take yogurt and chickpea flour. Whisk it well so that there is no lump in the mixture. Add required water in the mixture and mix well.
  2. Take medium size pan. Add oil and keep it on medium flame. Add cumin seed , crushed coriander seed and onions. Saute it for few minutes till translucent.
  3. Add Ginger garlic green chili paste. Saute it for a minute.
  4. Add turmeric and yogurt - chickpea flour mixture And let it simmer on a medium to low flame with continuous stirring in between.
  5. Once it thickens and add broccoli and potato. Cook it for more 3- 4 mins on medium flame.
  6. Check for the doneness by tasting. Adjust water according to desired consistency and taste.
  7. Switch off the flame and add cilantro.
  8. Serve it hot or warm along with rice, roti or quinoa.
Don't overcook broccoli while blanching.

Adjust the water consistency of kadhi according to desired thickness.
Recipe by Cooking Therapist at