Broccoli Masala

Finally, warm spring weather has blessed us. I am just glad that I don't have to wear those heavy winter jackets anymore... at least for a few months. And I get to enjoy my lovely morning walks. Fresh air does wonders for me.
Now, lets get to cooking.. a rich, creamy Broccoli Masala with soft phulka.

Ingredients:
Broccoli Florets - about 1 pound
Onion - 1 medium
Roma Tomatoes - 4 medium
Garlic - 3 cloves
Dry Red Chilies - 4
Whole Almonds - 1/4 cup
Raisins - 1/4 cup
Whole Milk - 1 cup
Meat Masala or any other seasoning - 1/2 tsp
Oil - 2 tbsp
Salt

How to cook Broccoli Masala:

• Soak almonds and raisins in plenty of water overnight. If not overnight, soak the dry fruits in hot water for about an hour. Discard the almond skin. Puree soaked almonds, raisins and milk to a fine paste.
• Finely chop onions.
• Puree roughly chopped tomatoes, garlic and red chilies to a fine paste. You can use 3 tbsp canned tomato paste as well.
• Heat oil in a pan. Add onions and sauté until onions soften. Add broccoli florets and sauté for a couple minutes. Now add tomato paste, salt and meat masala. Stir and cook it covered at low heat for about 5 minutes.
• Lastly, add almond raisin paste and stir again. Add about 1/2 cup water and cook it covered at low heat for another couple minutes. Garnish with cilantro when broccoli florets are cooked and you get the desired consistency for the sauce.

Serve Shahi Broccoli Masala with Roti, Naan or Rice.