Broccoli Indian
This Broccoli Indian recipe combines the health benefits of broccoli with the bold flavors of Indian spices. Quick to prepare and delicious, it's perfect for a weeknight dinner.
Equipment
- Large pan with lid
- Cutting board and knife
- Measuring spoons
Ingredients
- 1 head broccoli cut into florets
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 onion onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder adjust to taste
- 1/2 tsp garam masala
- 1/2 cup tomato puree
- 1/2 cup water
- Salt salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the chopped onion and sauté until it turns golden brown, about 5 minutes. Then, add the minced garlic and grated ginger, cooking for another 2 minutes.
- Stir in the turmeric, coriander, red chili, and garam masala powders. Cook the spices for 1-2 minutes to release their flavors.
- Add the tomato puree and cook for 3-4 minutes until the oil starts to separate from the mixture.
- Add the broccoli florets and water to the pan. Season with salt to taste. Cover and cook for 8-10 minutes, or until the broccoli is tender but still retains some crunch.
- Garnish with fresh cilantro before serving.
Notes
Chef's Tips:
• For a creamier texture, add a splash of coconut milk at the end of cooking.
• Avoid overcooking the broccoli to maintain its vibrant color and nutritional value.
• Serve with naan or rice to soak up the flavorful sauce.
Food Safety:
• Ensure broccoli is cooked to at least 165°F (74°C) to kill any harmful bacteria.
• Store leftovers in the refrigerator within 2 hours of cooking.