Achari broccoli | Broccoli in Indian recipes | Broccoli curry

Achari broccoli is spicy, flavoured, slightly hot and tangy Indian recipe with broccoli where broccoli florets are cooked in spicy onion-yogurt gravy with homemade achari masala. It can be best accompanied by any flatbread like naan, paratha, roti etc., even with rice items like steamed rice, jeera rice or peas pulao.

About the recipe
Health Benefits of Broccoli
Tips and Suggestions
How to make Aloo tikki chaat (step wise photos)
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Achari Broccoli is my own variation of Achari paneer which is widely popular across India. It is a comforting recipe and a powerhouse of flavours.

It is a perfect green vegetable which tastes great when it is cooked properly and at the same time, it’s very healthy too. It can be adopted in multiple ways in our regular life. It can be eaten roasted, baked, stir-fried and even boiled. The best part is that it can be eaten raw in salads too.

Broccoli is not a common vegetable used for Indian curry. In fact, in many places in India, Broccoli is not easily available in the summer season. But now a day this green vegetable has spread its wings all over the world. Now, people know much better about broccoli and try to adopt it into their diet for its health benefits. In most western countries, broccoli is very easily available throughout the year.

There are many preparations that can be done with this versatile vegetable like curries, dry curry, stir fry, pulao recipes and many more. Any Indian recipe with Broccoli is hugely popular in foreign countries.

Broccoli recipe vegetarian is my favourite and always keep on experimenting with new dishes with this healthy green vegetable. Achari broccoli recipe is one of them. When I was in India, I hardly had this vegetable only a few times. But after coming to London, broccoli has become one of my most used vegetables.

Achari broccoli is a very simple and easy Indian recipe for Broccoli. It can be prepared very quickly without any hassle. Most of the ingredients used for the recipe are easily available in any Indian kitchen pantry.

Achari Broccoli recipe with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe, let me share a few interesting facts about the recipe and Broccoli.

• Broccoli is a great source of multiple vitamins and minerals.
• It is full of fibre which is good for our digestive system.
• It contains antioxidants that may prevent many health issues.
• Regular consumption of broccoli can reduce blood pressure, cholesterol level, oxidative stress and many more.
• In fact, it helps diabetic patients to reduce their blood sugar levels.

• Prepare fresh achari masala at home for a better aroma.
• Always cook the achari paneer in mustard oil for the best flavour.
• Add a little bit of flour or besan to the yogurt and beat it thoroughly before adding. It resists the yogurt to curdle during the time of cooking.

To prepare the achari broccoli recipe, first, prepare the achari masala at home. Take a dry pan and add the whole spices cumin seeds, coriander seeds, nigella seeds, fennel seeds, kashmiri red chilli, peppercorns, cinnamon stick, cloves into the pan and dry roast them over medium-to-medium low flame for 2-3 minutes until a nutty aroma comes out. Then allow the spices to cool down completely before grinding. After this, grind the whole spices till dust and keep them aside.

Then take yogurt into a bowl and add 1 teaspoon of all-purpose flour to it. Whisk the yogurt thoroughly with a fork and keep it aside.

Now put a pan on flame and allow it to become completely dry. Then add oil into the pan and once the oil is hot, add mustard seeds, dry red chilli into the pan for tempering and allow it to crackle. Now, add hing and give a stir.

Add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent. Add ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes.

Then add the broccoli florets and mix them well. Cover the pan and cook it over low flame for 4-5 minutes.

After this, add salt, turmeric powder, red chilli powder and give a nice mix. Cook it on low flame for another 4-5 minutes.

Then add the yogurt mixture into the pan and give a nice mix. Cook it in low flame for another couple of minutes.

Add achari masala into the pan and give a nice mix. Cook it at the lowest flame for another 1-2 minutes. Then add water into the pan for gravy and give a nice stir. Cook it on high flame until the gravy starts boiling.

Put the flame on low and cook it on low flame for another 5-6 minutes until the broccoli gets cooked.

Add freshly chopped coriander leaves into the pan and give a nice mix. Cook it on high flame for a few seconds and then switch off the flame.

I have already shared many dishes of Broccoli in Indian recipes. You can check a few of them like

Shahi broccoli
Kadai broccoli
Broccoli ki sabji
Dahi Broccoli
Broccoli Bati chorchori

..And Many more…

• ½ teaspoon Cumin seeds (Jeera)
• ½ teaspoon Coriander seeds (Dhania)
• ½ teaspoon Nigella seeds (Kalonji)
• ½ teaspoon Fennel seeds (Saunf)
• 1 Kashmiri red Chilli (Kashmiri lal mirch)
• ½ teaspoon Peppercorns (Kali mirch)
• 1-inch Cinnamon stick (Dalchini)
• 3 Cloves (Laung)

• 1 medium Broccoli, medium florets
• 2 Onions, finely chopped
• 1 tablespoon Ginger-Garlic paste
• 4 tablespoons Coriander leaves, chopped
• ½ tablespoon Indian pickle (Any mango or mixed)
• ¼ cup Yogurt
• 1 teaspoon Maida aka all-purpose Flour
• ½ teaspoon Mustard seeds (Kalonji)
• 1 dry red Chilli
• ¼ teaspoon Hing (Asafoetida)
• ¾ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• Salt to taste
• 2 tablespoons Mustard oil for cooking
• 1¼ cup Water for Gravy

1. Take a dry pan and add the whole spices ½ teaspoon Cumin seeds, ½ teaspoon Coriander seeds, ½ teaspoon Nigella seeds, ½ teaspoon Fennel seeds, 1 Kashmiri red chilli, ½ teaspoon peppercorns, 1-inch cinnamon stick, 3 cloves into the pan and dry roast them over medium-to-medium low flame for 2-3 minutes until a nutty aroma comes out. Then allow the spices to cool down completely before grinding.
2. After this, transfer the whole spices into a jar of a grinder. Grind the whole spices till dust and keep them aside.
3. Take ¼ cup yogurt into a bowl and add 1 teaspoon of all-purpose flour to it. Whisk the yogurt thoroughly with a fork and keep it aside.
4. Now put a pan on flame and allow it to become completely dry. Then add 2 tablespoons oil to the pan.
5. Once the oil is hot, add ½ teaspoon mustard seeds, 1 dry red chilli into the pan for tempering and allow it to crackle. Then add ¼ teaspoon hing and give a quick stir.
6. Add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
7. Add 1 tablespoon ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes.
8. Add the broccoli florets and mix them well. Cover the pan and cook it over low flame for 4-5 minutes.
9. Add salt, ¾ teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cook it on low flame for another 4-5 minutes.
10. Add the yogurt mixture into the pan and give a nice mix. Cook it on low flame for another couple of minutes.
11. Add achari masala into the pan and give a nice mix. Cook it at the lowest flame for another 1-2 minutes.
12. Add 1¼ cups water into the pan for gravy and give a nice stir. Cook it on high flame until the gravy starts boiling.
13. Put the flame on low and cook it on low flame for another 5-6 minutes until the broccoli gets cooked.
14. Add 4 tablespoons of freshly chopped coriander leaves into the pan and give a nice mix.
15. Cook it on high flame for a few seconds and then switch off the flame.

Transfer the achari broccoli to a serving bowl. Serve hot or warm to enjoy the best of its taste. Pair up the Brocolli ki Sabzi with your favourite Indian bread or with rice or pulao and enjoy your comforting meal.

Achari broccoli | Broccoli in Indian recipes | Broccoli curry

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For Achari masala

• ½ teaspoon Cumin seeds (Jeera)
• ½ teaspoon Coriander seeds (Dhania)
• ½ teaspoon Nigella seeds (Kalonji)
• ½ teaspoon Fennel seeds (Saunf)
• 1 Kashmiri red Chilli (Kashmiri lal mirch)
• ½ teaspoon Peppercorns (Kali mirch)
• 1-inch Cinnamon stick (Dalchini)
• 3 Cloves (Laung)

Other ingredients for Achari Broccoli

• 1 medium Broccoli, medium florets
• 2 Onions, finely chopped
• 1 tablespoon Ginger-Garlic paste
• 4 tablespoons Coriander leaves, chopped
• ½ tablespoon Indian pickle (Any mango or mixed)
• ¼ cup Yogurt
• 1 teaspoon Maida aka all-purpose Flour
• ½ teaspoon Mustard seeds (Kalonji)
• 1 dry red Chilli
• ¼ teaspoon Hing (Asafoetida)
• ¾ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• Salt to taste
• 2 tablespoons Mustard oil for cooking
• 1¼ cup Water for Gravy

Instructions

1. Take a dry pan and add the whole spices ½ teaspoon Cumin seeds, ½ teaspoon Coriander seeds, ½ teaspoon Nigella seeds, ½ teaspoon Fennel seeds, 1 Kashmiri red chilli, ½ teaspoon peppercorns, 1-inch cinnamon stick, 3 cloves into the pan and dry roast them over medium-to-medium low flame for 2-3 minutes until a nutty aroma comes out. Then allow the spices to cool down completely before grinding.
2. After this, transfer the whole spices into a jar of a grinder. Grind the whole spices till dust and keep them aside.
3. Take ¼ cup yogurt into a bowl and add 1 teaspoon of all-purpose flour to it. Whisk the yogurt thoroughly with a fork and keep it aside.
4. Now put a pan on flame and allow it to become completely dry. Then add 2 tablespoons oil to the pan.
5. Once the oil is hot, add ½ teaspoon mustard seeds, 1 dry red chilli into the pan for tempering and allow it to crackle. Then add ¼ teaspoon hing and give a quick stir.
6. Add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
7. Add 1 tablespoon ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes.
8. Add the broccoli florets and mix them well. Cover the pan and cook it over low flame for 4-5 minutes.
9. Add salt, ¾ teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cook it on low flame for another 4-5 minutes.
10. Add the yogurt mixture into the pan and give a nice mix. Cook it on low flame for another couple of minutes.
11. Add achari masala into the pan and give a nice mix. Cook it at the lowest flame for another 1-2 minutes.
12. Add 1¼ cups water into the pan for gravy and give a nice stir. Cook it on high flame until the gravy starts boiling.
13. Put the flame on low and cook it on low flame for another 5-6 minutes until the broccoli gets cooked.
14. Add 4 tablespoons of freshly chopped coriander leaves into the pan and give a nice mix.
15. Cook it on high flame for a few seconds and then switch off the flame.