This broccoli sabzi is a dry veggie preparation made with broccoli, red peppers, onion and seasoned with basic Indian spices. A simple, nutritious side dish for your roti or dal-rice that is so flavorful and easy to make.
Add oil in a pan on medium heat. When it's hot, add cumin seeds and let them sizzle.
Add onion and a pinch of salt to help it cook faster. Cook until the onion turns light pink or translucent.
Mix in the ginger-garlic paste and cook for about a minute until the raw smell goes away.
Add turmeric powder and mix.
Add broccoli florets and red peppers. Also, add the remaining salt, red chili powder, and cumin coriander powder. Mix well to coat the veggies evenly with the spices.
Cover the pan and cook until the broccoli is tender but still holds its shape. Stir occasionally to prevent sticking.
Once the veggies are cooked, add garam masala and crushed kasoori methi. Toss everything well.
Turn off the stove and your broccoli sabzi is ready to serve!
Notes -
Notes
Prep Veggies Properly: Ensure that the broccoli florets are cut into uniform sizes to ensure even cooking. Similarly, dice the onions and red peppers evenly for consistent texture and flavor distribution.
Don't Overcook: Broccoli can easily become mushy if overcooked. Aim to cook until the broccoli is tender but still retains a slight crunch. This will preserve its texture and nutritional value.