Broccoli Stir fry with Indian Spices - Broccoli Sabji
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3
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Calories
97 kcal
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Course
Side Dish
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Cuisine
Indian, gluten-free
Broccoli Stir fry with Indian Spices - Broccoli Sabji
Description
This broccoli sabji begins with heating oil and popping mustard seeds before softening onion and garlic to create a flavorful base. Ground Indian spices including turmeric, coriander, fenugreek, cinnamon, black pepper, and cayenne pepper blend in to infuse warmth and complexity. Adding broccoli and a bit of salt tosses the vegetable in the spices, while a splash of water with shredded coconut steams the broccoli until bright and tender.
The resulting dish offers a combination of crisp-tender broccoli with subtle heat, earthiness, and a hint of sweetness from coconut. It pairs well as a side with dals, curries, or can be used to fill tacos and wraps. Garnishes like lemon, additional shredded coconut, pepper flakes, and cilantro add freshness and contrast.
For an oil-free version, mustard seeds can be omitted and the vegetables sautéed in water, adjusting spices accordingly. This flexible recipe provides a flavorful way to prepare broccoli in a style inspired by Indian spice blends.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 tsp mustard seeds
- 1/2 onion thinly sliced, medium
- 3 cloves garlic minced
- 1/2 tsp Turmeric
- 1 tsp ground coriander
- 1/4 tsp fenugreek seed powder or crushed fenugreek seeds or use 1 tsp sambhar masala
- 1/4 tsp cayenne pepper less if using sambhar masala
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 3 cups broccoli or slaw, coarsely shredded, including tender stems
- 1 tsp ginger grated
- 1/2 green chile finely chopped (grated) optional
- 1/2 tsp salt or to taste
- 2 tbsp coconut shredded, additional for garnish
Instructions
- Heat oil in a skillet over medium heat. When hot, add mustard seeds and let them start to pop.
- Add the onions and garlic and cook until translucent. about 5 to 6 minutes. Stir occasionally.
- Add the ground spices. Mix in and cook for a minute.
- Add the broccoli and salt and toss well. At this point you can also add in other veggies like peas , shredded carrots, small cubed sweet potato etc.
- Add coconut and a splash of water, cover and cook for 6 minutes. The broccoli will get steamed and vibrant (green and yellow from the turmeric). Mix well, taste and adjust salt and heat. Add a dash of lemon. Depending on the size of the broccoli, pan etc, you can cook it for another few minutes.
- Serve hot garnished with lemon, as a side with dal or fill up tacos or wraps. Garnish with some shredded coconut, pepper flakes and cilantro.
Notes
- To prepare oil-free, skip the mustard seeds and sauté onions and garlic in water, then add spices and broccoli as usual.
- Add a dash of lemon juice or garnish with fresh cilantro and shredded coconut for contrast.
- This recipe allows addition of other vegetables like peas, carrots, or sweet potato cubes for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Sodium | 446mg | 19% |
| Potassium | 353mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 85.5mg | 95% |
| Calcium | 52mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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