Broccoli Stir Fry Curry (Indian Style)
Simple & healthy broccoli stir fry recipe made in Indian style with basic ingredients. Serve it with rice, roti or as a side in any meal.
© Swasthi's Recipes
Servings: 3
Ingredients
- ¾ cup (2 medium) potatoes cubed to half inch
- 2½ cups (180 grams) broccoli florets (after chopping)
- 1½ to 2 tablespoons oil
- ½ teaspoon cumin seeds (optional)
- 1 tablespoon garlic chopped (not too small)
- 1 green chili chopped, optional
- ⅓ teaspoon sea salt (adjust to taste)
- ⅛ teaspoon turmeric
- ¼ to ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ¼ teaspoon cumin powder optional
- ¼ teaspoon coriander powder optional
- 1 tablespoon lemon juice to serve
- 1 teaspoon toasted sesame seeds or 2 tbsp skinned roasted peanuts optional
Instructions
Recipe 1
- Preparation: Add broccoli florets to warm water and rest for 2 mins. Drain, rinse and drain to a colander or a basket. Shake off to get rid of excess water. Add peeled & chopped potatoes to a bowl of water until used.
- Make the broccoli stir fry curry: Heat oil in a pan and add cumin seeds. When they begin to sizzle, add chopped garlic and chilies. Saute for 30 to 40 seconds, remove the potatoes from water and add them.
- Stir fry for a minute and cook covered on a medium heat till al dente, yet fork tender. Stir in the turmeric, chili, garam masala, coriander powder and cumin powder. Sprinkle 1 tablespoon of water to deglaze the pan and add the broccoli florets and salt.
- Stir fry for 3 to 4 minutes, until tender and cooked through yet crunchy. Taste test and adjust salt. Sprinkle lemon juice as needed. Remove broccoli to a serving bowl and garnish with sesame or roasted peanuts.
Recipe 2 (ingredients included below)
- Heat 3 to 4 cups of water in a pot until slightly hot. Add little salt and add 2 heaped cups of broccoli florets. Rest for 5 minutes, drain and rinse well. Drain.
- On a medium flame, heat 2 tablespoons oil in a pan. Optionally, add 1 pinch of mustard and half teaspoon cumin seeds. When they begin to crackle, add 1 teaspoon grated ginger or ginger garlic paste. Saute for 40 to 50 seconds, until aromatic.
- Stir in 1 small sliced onion and saute for 4 to 5 mins, until transparent. Add 1 medium finely chopped tomato, ¼ teaspoon salt, 1 pinch of turmeric and saute until the tomatoes break down.
- Stir in ½ to ¾ teaspoon garam masala, ¼ to ½ red chili powder and saute for one to 2 minutes.
- Add broccoli, ½ to 1 cup capsicum or peas. Saute until broccoli & bell peppers are tender, yet slightly crunchy.
- Garnish with 2 tablespoons roasted crushed peanuts if you want. Serve broccoli sabzi with roti or rice.
Nutrition
Calories: 112kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Sodium: 107mg | Potassium: 237mg | Fiber: 2g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 74.2mg | Calcium: 52mg | Iron: 1.2mg
