Curried broccoli also known as broccoli ki sabzi, is an easy Indian broccoli stir-fry recipe. Serve it with any Indian bread like roti or as a side dish with dal and rice. This dish is vegan and gluten-free.
Broccoli is not traditionally used in Indian recipes as until around one or two decades back it was not easily available in India. But now you can easily find it in India like other local vegetables.
Indians have started using broccoli in many Indian recipes and today I am sharing one such Indian broccoli recipe called curried broccoli or broccoli ki sabzi.
What goes in curried broccoli?
To make Indian-style broccoli, you will need the following ingredients:
Ingredient notes and substitute suggestions
- Broccoli: Always pick tight broccoli heads. Also, the broccoli stems should be firm. They will be fresh. Fresh broccoli is better for this recipe but you can use frozen broccoli too.
- Onion: Red onion is preferred in Indian recipes but if you don't have that use white or brown onion.
- Ginger and garlic: Fresh ginger and garlic will give you the best flavor. However, you can also use store-bought ginger garlic paste in this recipe.
- Tomato paste: Adding tomato paste is optional and it's not used in traditional Indian cooking. But, it will add a richer tomato flavor and color to the dish.
- Fresh herbs: Indian dishes are usually garnished with fresh cilantro (coriander leaves). Most Indians feel that a savory Indian dish is incomplete without some fresh cilantro. You can skip it if you don't like cilantro.
- Green chilies: Adding green chilies is optional. If you don't want to add heat to the dish skip it or remove some seeds.
- Cumin seeds: The process of cooking any Indian curried dish starts with tempering the cooking oil with one or more whole spices. In this recipe, I have used cumin seeds but black mustard seeds can be used too. You can also mix both spices and then use them to temper the oil.
- Powdered spices: This dish needs only the most basic powdered spices i.e. coriander powder, cumin powder, turmeric powder, red chili powder, and garam masala. Adding turmeric powder is a must but if you don't have all the other spices, use whichever spice you have. You can also add other spices like curry powder and ground black pepper. Use garam masala in moderation as it has a very strong flavor.
- Cooking oil: Feel free to use the cooking oil of choice. I have used mustard oil but olive oil, vegetable oil, canola oil, all are fine. Non vegans may also use ghee or butter.
Other ingredient details and nutritional information are shared in the recipe card.
How to make (step-by-step process)?
This broccoli curry recipe is very easy. Follow the simple stepwise instructions given below to make it:
Steps 1 and 2: Put roughly chopped tomatoes and green chilies in a grinding jar and make a paste.
Step 3: Heat around ½ a tablespoon of oil in a large skillet or pan. Add broccoli florets and saute on medium-high heat for around 10 minutes. The broccoli should be almost cooked but remain crunchy. Transfer the sauteed broccoli to a bowl.
Step 4: Heat the remaining oil in the same pan and add cumin seeds. Let the seeds splutter for a few seconds.
Step 5: Add chopped onion and cook until it turns translucent.
Step 6: Add minced garlic and saute for a few seconds.
Step 7: Add turmeric powder, red chili powder, cumin powder, and coriander powder. Saute for a few seconds.
Step 8: Add tomato-green chili paste and salt.
Step 9: Mix and cook on medium heat for 7-8 minutes i.e. until the tomatoes are cooked well and change their color to brighter red.
Step 10: Add tomato paste and saute for a minute.
Step 11: Add chopped cilantro and ginger. Cook for 1-2 minutes.
Step 12: Add around ½ a cup of water.
Step 13: Add sauteed broccoli florets.
Step 14: Mix and cover the pan with a lid. Cook covered for another 8-10 minutes or until the broccoli is fully cooked.
Steps 15 and 16: Finally add garam masala and mix. Turn off the heat.
Your simple Indian broccoli sabzi is ready to be served.
Serving Indian-style broccoli
Serve broccoli curry hot or warm. You can squeeze some fresh lime juice or lemon juice on top before serving.
It can be enjoyed with any Indian bread like roti, paratha, or naan. This dish is also served as a side dish with dal and rice.
Storing, freezing, and reheating tips
Store the leftover sabzi in an airtight container and refrigerate. It will be fine for 3-4 days.
You can also freeze it for up to 3 months in airtight, freezer-safe containers.
To reheat, first thaw the frozen dish then either microwave to reheat or reheat covered in a pan with a splash of water. Stir once or twice in between.
Recipe tips, tricks, and variation suggestions
- Cut broccoli into bite-size florets. If you make very large pieces they will take a long time to get cooked and also it won't be convenient to eat them.
- Don't overcook the broccoli, it should be slightly crunchy. Overcooked broccoli doesn't taste good.
- You can also add chopped potatoes to this broccoli dish.
- Instead of making a paste of tomatoes and green chilies, you can also use canned crushed tomatoes.
- Use a juicy variety of tomatoes otherwise, you won't get the right consistency of the tomato sauce.
- Don't leave the powdered spices unattended they can get burned very easily. You can also mix all the powdered spices with 1-2 tablespoons of water before adding them to the pan.
More Indian-style vegetable recipes
If you enjoyed this Indian broccoli recipe and want to try more vegetable curry recipes from India then don't miss to check out the following links:
- Aloo matar
- Aloo baingan
- Indian red cabbage
- Curried turnips
- Aloo gobhi
- Cabbage with green peas and potatoes
- Bhindi masala
- Cabbage poriyal
- Indian vegetable curry
More easy broccoli recipes
Looking for more easy broccoli recipe ideas? The following recipes are worth trying out.
- Broccoli au gratin rice a roni
- Tofu broccoli in peanut sauce
- Broccoli cheddar soup
- Kung pao noodles with charred broccoli
- Broccoli in garlic sauce
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Recipe
Curried broccoli
Equipment
- 1 large skillet, pan, or wok with a lid
- 1 Spatula
- Knife and chopping board
Ingredients
- 525 grams broccoli cut into bite size florets, around 6 cups
- 1 medium red onion finely chopped
- 1 large tomato
- 2-3 garlic cloves minced
- 1 inch ginger piece peeled and finely chopped
- 2 green chilies
- 3-4 stalks of cilantro finely chop the stems and leaves
- 1 tablespoon tomato paste
- 1 teaspoon cumin seeds
- ½ tablespoon coriander powder
- 1 teaspoon cumin powder
- ¼ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala
- Salt to taste
- 1.5 tablespoons cooking oil of choice
- ½ cup water
Instructions
- Put roughly chopped tomatoes and green chilies in a grinding jar and make a paste. Keep the paste aside.
- Heat around ½ a tablespoon of oil in a pan. Add broccoli florets and saute on medium heat for 10-12 minutes. The broccoli should be almost cooked but remain crunchy. Transfer sauteed broccoli to a large bowl.
- In the same pan, heat the remaining 1 tablespoon oil and add cumin seeds. Let the seeds splutter for a few seconds.
- Add chopped onion and cook until it turns translucent.
- Add minced garlic and saute for a few seconds.
- Add turmeric powder, red chili powder, cumin powder, and coriander powder. Saute for a few seconds.
- Add tomato-green chili paste and salt. Mix and cook on medium heat for 7-8 minutes i.e. until the tomatoes are cooked well and change their color to brighter red.
- Add tomato paste and saute for a minute.
- Add chopped cilantro and ginger. Cook for 1-2 minutes.
- Add sauteed broccoli florets and around ½ a cup of water. Mix and cover the pan with a lid. Cook covered for another 8-10 minutes.
- Finally add garam masala and mix. Turn off the heat.
Video
Notes
- Cut broccoli into bite-size florets. If you make very large pieces they will take a longer time to get cooked and also it won't be convenient to eat them.
- Don't overcook the broccoli, it should be slightly crunchy. Overcooked broccoli doesn't taste good.
- You can also add chopped potatoes to this broccoli dish.
- Instead of making a paste of tomatoes and green chilies, you can also use canned crushed tomatoes.
- Use a juicy variety of tomatoes otherwise, you won't get the right consistency of the tomato sauce.
- Don't leave the powdered spices unattended they can get burned very easily. You can also mix all the powdered spices with 1-2 tablespoons of water before adding to the pan.
- More recipe tips, tricks, and variation suggestions are shared in the post above. Please follow them to make this recipe.
Really healthy and balanced taste, thank you
Thank you.