Broccoli katsu curry – Broccoli curry – Broccoli tikki Pasanda.

Katsu curry is a japanese dish made with cutlets mainly pork and meat. It is slightly on the sweeter side. I wanted to make the Katsu curry with Broccoli and with an Indian touch in it.

I am a big fan of tarladalal and I have a lot of her collections books and magazines. Paneer tikki pasanda is one of her recipe that I make often. Inspired from tikki pasanda making and Japanese Katsu curry, Broccoli tikki pasanda is here for you!

Check out my Broccoli Kurma recipe which is my favorite for chapathi

Broccoli katsu curry – Broccoli curry – Broccoli tikki Pasanda pictorial description

Get all your ingredients ready.

We will be making tikkis first followed by curry.

Ingredients for Tikkis:

• Saute finely chopped onions in little oil until pink
• Drop in ginger garlic paste and fry for a minute until raw smell goes off.
• Add the finely chopped broccoli into it. I have put them in chopper for a quick pulse.
• Add turmeric powder, chilli powder, coriander powder, garam masala and salt.
• Mix well and saute for a minute until well combined.
• Switch off the stove. Add the corn flour and bread crumbs to it and mix again.
• Let it cool down
• Make equal sized patties with them
• Either bake or toast them with little oil. If your baking them, Bake at 180 for 10 min. Flip over and bake again for 5 minutes. If toasting them on stove, apply little oil and toast them until brown on both sides.

For the Broccoli curry:

You just have to be ready with three kind of paste before you start cooking.

1. Tomato puree -just blend ripe tomatoes in blender until pureed
2. Green paste -Blend together green chilli, ginger, garlic, mint and coriander leaves until smooth. Add water and grind if necessary
3. White paste – Soak cashews and khuskhus in very little water for 15 minutes. grind them to a fine paste along with the water used for soaking.

• Saute onions in little oil until pink
• Drop in the green paste into it and let it fry in medium flame until raw flavor goes off.
• Curry will look like this after sauteing for a couple of minutes
• Pour in the tomato puree and mix again until well combined and oil oozes out
• Add the spice powders (turmeric, coriander, chilli and garam masala) and salt. Mix again.
• Once it gets combined well. add the white paste
• Let it cook in simmer for a minute until it comes to a boil. Add crushed kasuri methi at the end
• You can adjust the consistency of the curry at this stage. If you like little thin curry, add little water.
• Add the tikkis to the serving dish and pour the curry on the top just before serving.

Broccoli katsu curry – Broccoli curry – Broccoli tikki Pasanda recipe