How to make Makhni Broccoli-Cook Smart -

Butter tossed broccoli served in makhni gravy

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Medium broccoli, Oil (ऑइल)

Cuisine : Punjabi

Course : Main Course Vegetarian

Makhni Broccoli-Cook Smart

Makhni Broccoli-Cook Smart Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Makhni Broccoli-Cook Smart Recipe

  • Medium broccoli separated into florets 1

  • Oil 1 tablespoon

  • Butter 2 teaspoons

  • Green cardamoms 2-3

  • Cloves 4-5

  • Cinnamon 1 inch

  • Ginger-garlic paste 1 tablespoon

  • Fresh tomato puree 1 cup

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Readymade tomato puree 4 tablespoons

  • Garam masalapowder 1 teaspoon

  • Fresh cream 2 teaspoons


Step 1

Heat a little water in a deep non-stick pan, add broccoli and salt and cook for 3-5 minutes.

Step 2

Heat oil and 1 teaspoon butter in a non-stick wok, add green cardamoms, cloves, cinnamon, ginger-garlic paste, fresh tomato puree, salt and red chilli powder and mix well.

Step 3

Drain the broccoli florets and put them in a bowl of water and ice cubes.

Step 4

Add tomato puree and garam masala powder to the gravy and mix well. Add fresh cream and mix again. Simmer for 5 minutes.

Step 5

Heat the remaining butter in another non-stick wok.

Step 6

Add fresh cream to the gravy in the first wok and mix well.

Step 7

Strain the tomato gravy into a bowl.

Step 8

Strain broccoli from icy water and put into the second wok and toss well.

Step 9

Transfer tomato gravy into serving bowl, top with broccoli and serve immediately.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.