You are here: Home > Course > Indian Salads > Indian Salads with dressing > Broccoli and Peaches in Curd Dressing Broccoli and Peaches in Curd Dressing by Tarla Dalal What a combination! vibrant broccoli and flavourful peaches brought together in a creamy curd dressing loaded with crunchy veggies, indeed this is a treat for food-lovers. You will love the interplay of mustard with the curds, as also the unique topping of almond slivers which adds to the crunch of this salad. Serve broccoli and peaches in curd dressing chilled, after refrigerating for at least an hour so the arrangement settles. 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Close 19 Mar 2014 This recipe has been viewed 29795 times Broccoli and Peaches in Curd Dressing recipe - How to make Broccoli and Peaches in Curd Dressing Tags Indian Salads with dressingWholesome Salads (Salads that make a meal)Barbeque Party Indian Recipes Preparation Time: 10 mins Cooking Time: 3 mins Total Time: 13 mins 2Makes 2 servings Show me for servings Ingredients 2 cups broccoli florets4 canned peachesTo Be Mixed Into A Curd Dressing1 tbsp fresh cream1/4 cup thick curds (dahi)1 tbsp tomato ketchup2 tsp finely chopped onions2 tsp finely chopped capsicum1/4 tsp finely chopped green chillies1/4 tsp levelled , mustard (rai / sarson) powder2 tsp powdered sugar salt to tasteFor The Garnish1 tbsp roasted almond (badam) slivers Method MethodBlanch the broccoli in boiling water for 3 minutes. Drain and place in ice-cold water for 10 to 15 minutes.Slice the peaches. If using from can, drain thoroughly.Arrange the broccoli and peaches in a bowl and pour the dressing on top and refrigerate for 1 hour.Serve chilled garnished with almond slivers. Nutrient values per servingEnergy81 calProtein3 gCarbohydrates7.7 gFiber1.1 gFat4.2 gCholesterol0 mgVitamin A1438.1 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B30.4 mgVitamin C57.7 mgFolic Acid33.2 mcgCalcium109.1 mgIron0.6 mgMagnesium0 mgPhosphorus0 mgSodium13.6 mgPotassium183.4 mgZinc0.1 mg