Broccoli Sabzi

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.

❤️ You’ll Love This Broccoli Sabzi

• Delicious Flavors: It’s bursting with tasty flavors from the spices and seasonings. Plus, if you haven’t tried the combination of broccoli and red peppers, you’re missing out. Try it out this Indian broccoli recipe! Also, try broccoli paratha.
• Easy to Prepare: The recipe is straightforward and doesn’t require advanced cooking skills.
• Healthy Choice: It’s a healthy alternative to heavier, calorie-laden dishes, making it perfect for those watching their diet.
• Customizable: You can adjust the spice levels according to your taste preferences.

🧾 Ingredient Notes

• Cumin seeds: Always add cumin seeds into hot oil to release the maximum flavor and aroma. Never add into cold or less hot oil.
• Onion: I prefer to use red onion for Indian cooking. But you can use any white or yellow.
• Ginger Garlic Paste: You can use ready-made paste. Or simply crush fresh ginger and garlic into the wet jar of the spice grinder.
• Broccoli: Cut the florets into small bite-sized and almost even pieces, so they cook evenly.
  • Buying tips: Choose broccoli heads with tightly closed florets and firm stems. Avoid broccoli with yellowing or wilting florets.
• Red peppers: I highly recommend red pepper (not green or any other color). The slight sweetness of red peppers pairs well with the flavor of broccoli. 
• Red Chili Powder: Choose chili powder based on your preferred level of heat. Adjust the quantity to suit your spice tolerance.
• Garam Masala: You can use homemade garam masala or store-bought one.
• Kasoori Methi (Dried Fenugreek Leaves): Be sure to crush it between your palms before adding it to release its oils and maximize its flavor.

👩‍🍳 How To Make Broccoli Sabzi Recipe? (Pics)

1) Add oil to a pan on medium heat. When it’s hot, add cumin seeds and let them sizzle.

2) Add onion and a pinch of salt to help it cook faster. Cook until the onion turns light pink or translucent.

3, 4) Mix in the ginger-garlic paste and cook for about a minute until the raw smell goes away.

5, 6) Add turmeric powder and mix.

7, 8) 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.

9, 10) Cover the pan and cook until the broccoli is tender but still holds its shape. Stir occasionally to prevent sticking.

11, 12) 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! 

💭 Expert Tips

• 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.
• Control Spice Levels: Adjust the amount of red chili powder according to your spice preference. You can always add more if needed but it’s difficult to reduce the heat once it’s too spicy.
• Finish with Garam Masala: Adding garam masala towards the end of cooking enhances the dish with its warming and aromatic spices. It’s best to add it at the end of the cooking process to preserve its delicate flavors and aroma.

🥣 Storage Instructions

• Cool Down: Allow the broccoli sabzi to cool completely at room temperature before storing it in an airtight container. 
• Refrigerate: Broccoli sabzi can be stored in the refrigerator for up to 3-4 days.
• Avoid Freezing: The texture of the vegetables may change significantly upon thawing, resulting in a mushy or less appetizing dish. It’s best to consume it fresh or refrigerate it for short-term storage rather than freezing it.

🍽 Serving Ideas

• Meal Idea 1: Serve broccoli sabzi with phulka roti or chapati for a wholesome and satisfying meal. Serve kachumber salad and a bowl of yogurt on the side.
• Meal Idea 2: Serve it as a side dish for your dal-rice. Also serve sliced onions, papad, and pickle on the side to make a complete meal.

Did you try this broccoli sabzi recipe? I’d love to hear about it! Leave a review in the comment section below.

Broccoli Sabzi Recipe

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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.

Kanan

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Serving Size 4

US measuring cups are used (1 cup = 240 ml)

Ingredients

• 3 tablespoons Oil
• 1 teaspoon Cumin seeds
• 1 cup Red onion, diced
• 2 teaspoon Ginger garlic paste, or (2 cloves garlic and a ½ inch of ginger, crushed)
• ½ teaspoon Turmeric powder
• 4 cups Broccoli, cut into small florets
• 2 cups Red pepper, cut into ½ inch cubes
• 1 ½ teaspoons Salt, or to taste
• 1 ½ teaspoons Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• ½ teaspoon Garam masala
• 2 teaspoons Kasoori methi (Dried fenugreek leaves)

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Instructions

• 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.

Nutrition

Calories: 169kcal (8%) | Carbohydrates: 15g (5%) | Protein: 4g (8%) | Fat: 12g (18%) | Saturated Fat: 2g (10%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 921mg (38%) | Potassium: 539mg (15%) | Fiber: 5g (20%) | Sugar: 6g (7%) | Vitamin A: 3117IU (62%) | Vitamin C: 177mg (215%) | Calcium: 72mg (7%) | Iron: 2mg (11%)

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