Broccoli and Zucchini in Red Capsicum Gravy
by Tarla Dalal
When it comes to cooking, a little know-how can take you a long way and help you create an unending range of innovative foods, such as Broccoli and Zucchini in Red Capsicum Gravy. Here, look at how red capsicum lends itself to prepare a delectable gravy that is not only flavourful but healthy too, being rich in antioxidants, vitamin A and E. Adding broccoli, baby corn and zucchini imparts an exotic international touch to this subzi.
Broccoli and Zucchini in Red Capsicum Gravy recipe - How to make Broccoli and Zucchini in Red Capsicum Gravy
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
2 cups blanched broccoli florets
1 cup blanched zucchini cubes
4 cups red capscium cubes
2 tsp olive oil
2 cups sliced onions
1 tbsp finely chopped garlic (lehsun)
2 tsp dry red chilli flakes (paprika)
1 tsp dried oregano
1 tsp sugar
salt and freshly ground black pepper (kalimirch) to taste
1 cup diagonally cut and blanched baby corn
- Method
- Combine the red capsicum and 4 cups of hot water in a deep bowl, cover with a lid and keep aside for 10 to 15 minutes. Drain and keep aside.
- Heat the olive oil in a deep non-stick kadhai, add the onions and garlic and sauté on a medium flame for 2 minutes. Keep aside to cool slightly.
- Combine the onion-garlic mixture and the capsicum and blend in a mixer to a smooth paste.
- Transfer the paste into a deep non-stick kadhai, add the chilli flakes, oregano, sugar, salt and pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the broccoli, zucchini and baby corn, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
- Serve hot.
| Energy | 82 cal |
| Protein | 3.1 g |
| Carbohydrates | 14.5 g |
| Fiber | 3.2 g |
| Fat | 2.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 852.1 mcg |
| Vitamin B1 | 0.5 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 146.2 mg |
| Folic Acid | 31.9 mcg |
| Calcium | 37.4 mg |
| Iron | 0.9 mg |
| Magnesium | 23 mg |
| Phosphorus | 75.2 mg |
| Sodium | 8.7 mg |
| Potassium | 324.4 mg |
| Zinc | 0.4 mg |
I was a bit unsure about this recipe, but my fridge was low on ingredients and this aligned closely with what I had. In the end I''m really glad I made it. It was delicious and easy (even if my tired brain was struggling to read the recipe). I subbed the baby corn for cashew nuts because it was what I had and cashews often go well with capsicum. It worked very well. I will definitely cook this again!
Perfect restaurant style taste. Whole family loved it. Thanks Team TD
The gravy is certainly very unusual from a regular Punjabi subzi gravy. Not using Indian spices and instead using oregano and chili flakes definitely gives it a different taste but yummy. Worth trying !!
A very unusual gravy but tastes awesome!! The veggies in the red capsicum gravy are also exotic, so would say this is truly a party fare - the healthy way with loads of nutrients.