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.
I tried it today and it turned out well!! Thanks for sharing!! ⭐⭐⭐⭐⭐ – Shaily
About This Recipe
- Delicious Flavors: This broccoli sabzi 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
Here is the pic of the ingredients you’ll need to make this broccoli sabzi recipe. Detailed measurements are in the recipe card below.
Step By Step Photos (With Tips)
Prep Veggies Properly:
– Broccoli: Cut the florets into uniform sizes to ensure even cooking and a consistent texture.
– Onions & Peppers: Dice the onions and red bell peppers evenly to balance the texture and flavor throughout the dish.
- Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
- Add chopped onion and a pinch of salt. Cook until onions turn translucent or light pink.
- Stir in ginger-garlic paste.
- and cook for a minute until the raw smell disappears.
- Add turmeric powder
- and mix well.
- Toss in broccoli florets and red bell peppers.
- Add red chili powder, cumin-coriander powder, and remaining salt. Mix to coat the vegetables evenly with spices.
Control Spice Levels:
Adjust the amount of red chili powder to your spice preference. You can always add more if needed, but it’s difficult to reduce the heat once the dish becomes too spicy.
- Cover the pan with a lid.
- Cook on medium-low heat until the broccoli is tender but still has a slight crunch. Stir occasionally to prevent sticking.
- Sprinkle garam masala and crushed kasoori methi.
- Toss everything to combine well. Turn off the heat and your broccoli sabzi is ready to serve.
Don’t Overcook:
Broccoli can easily become mushy if overcooked. Aim to cook until it’s tender but still retains a slight crunch. This not only preserves its texture but also its nutritional value.
- Serve your broccoli sabzi hot with roti, paratha, or as a side dish with dal and rice.
- Storage: Letfover broccoli sabzi can be stored in the refrigerator for up to 2-3 days in an airtight container.
Check Out Other Sabzi Recipes
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
Broccoli Sabzi Recipe
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)
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!
Video
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.
Thanks for sharing. Please do share recepies for gym or health conscious persons also
I will try to add such recipes
Can we add tomatoes?
if you like then yes you can add tomatoes