Broccoli ki sabji | Broccoli sabji | Broccoli bhaji | Broccoli recipe Indian

Broccoli ki sabji aka broccoli bhaji is a healthy and comforting broccoli recipe Indian which is frequently prepared in Indian houses. It’s a mildly spicy, delicious, vegan and gluten-free broccoli stir fry recipe. In this preparation, broccoli florets are cooked with onion, garlic, tomato and a few specific spices. It is a versatile green vegetable curry which can be accompanied by flat breads like roti, chapati, paratha or you can also pair up the healthy curry with rice items like steamed rice, jeera rice etc. It is a very simple and easy recipe which makes it easily adaptable to a regular diet.

About the recipe
Health Benefits of Broccoli
How to make Broccoli Sabzi (step wise photos)
Recipe Card

Broccoli sabji is a broccoli recipe Indian where broccoli refers to the green vegetable and sabji means curry. It is a mildly spicy dry curry where broccoli florets are cooked with onion, garlic, tomatoes and some Indian spices.

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 during the summer season. But nowadays this green vegetable has spread its wings all over the world. Now people know much better about Broccoli and try to adapt it to their diet for its health benefits.

There are many preparations that can be done with this versatile vegetable like curries, dry curry, stir fry, Pulao recipe and many more.

Indian recipe with Broccoli is hugely popular in foreign countries. In most of the western countries, Broccoli is very easily available throughout the year.

Broccoli recipe Indian is my favourite and I always keep on experimenting with new dishes with this healthy green vegetable. 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. I have prepared myriad recipes with this vegetable.

I know many people do not like broccoli. In fact, they hate broccoli. But I must say, if you are a broccoli hater then please give a try to my broccoli ki sabji. I believe after trying this recipe you will not hate broccoli anymore. You will wonder to know that the correct ingredients and Indian spices can make broccoli taste so delicious. So please give it a try.

Broccoli sabji aka broccoli bhaji is a very simple and easy broccoli recipe Indian. 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.

Broccoli: The primary ingredient of the recipe. I have cut the broccoli into medium size florets for the recipe.

Onion & garlic: Both the ingredients are used to enhance the taste and flavour of the dish.

Tomato: The addition of tomatoes adds slight tanginess and enhances the taste of the dish.

Green chillies: Green chillies give flavour and heaty touch to the curry.

Coriander leaves: The addition of coriander leaves enhances the flavour of the sabji.

Whole spices: I have used cumin seeds for the tempering of the dish.

Ground spices: I have used red chilli powder, garam masala powder, coriander powder, amchur powder aka dry mango powder and hing for the recipe. All the spices are equally important to flavour up the curry.

Salt: The most necessary component which adds basic taste to the curry.

Oil: I have used olive oil for the recipe, but you can use any edible oil instead of it.

Broccoli ki sabji 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.

To prepare the broccoli ki sabji, first cut the broccoli florets into medium pieces and wash them in water. Then finely chop onions, tomatoes, garlic, coriander leaves for the curry and keep them aside.

After this, put a pan on flame and add oil to cook. Once the oil is hot, temper cumin seeds and allow them to crackle. Then add a little bit of hing aka asafoetida and cook for a few seconds.

Add chopped garlic into the pan and fry them till golden in colour. Then add the chopped onions and cook them over medium flame for around 5-6 minutes till soft and pink in colour.

Now, add the broccoli florets into the pan and give a nice stir. Cover the pan and cook it on a medium flame for 6-8 minutes. Stir in between once or twice.

Add tomatoes, green chillies into the pan and mix it well. Cover the pan and cook it on medium flame for a couple of minutes. Add salt, red chilli powder and give a nice mix. Cover the pan and cook it on low flame for 5-6 minutes until the tomatoes get mushy and broccoli florets get cooked completely.

Add the ground spices garam masala powder, coriander powder, amchur powder and mix it well. Put the flame on low and cook it for 1-2 minutes until the raw smell of the spices goes away.

At the final stage, add chopped coriander leaves and give a nice mix. Switch off the flame and put the pan down.

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

Aloo-Broccoli Ki Sabzi
Chilli broccoli with gravy
Shahi broccoli
Dahi Broccoli
Broccoli Bati chorchori

..And Many more…

1 cup = 250ml

• 1 medium Broccoli, cut into medium florets
• 1 large Onion, finely chopped
• 2 Tomatoes, finely chopped
• 3 Garlic cloves, finely chopped
• 2-3 green Chillies
• 4 tablespoons Coriander leaves, finely chopped
• ½ teaspoon Cumin seeds
• ½ teaspoon Hing (Asafoetida)
• 1 teaspoon red Chilli powder
• ¾ teaspoon Coriander powder (Dhania powder)
• ½ teaspoon Garam Masala powder
• 1 teaspoon Amchur powder (Dry mango powder)
• Salt to taste
• 2 tablespoons Oil

1. Put a pan on flame and allow it to become completely dry. Then add 2 tablespoons of oil into the pan.
2. Once the oil is hot, add ½ teaspoon of cumin seeds into the pan for tempering and allow it to crackle. Then add ½ teaspoon hing and give stir for a few seconds.
3. Add chopped garlic into the pan and fry them till golden in colour.
4. Add the chopped onions and cook them over medium flame for around 5-6 minutes till soft and pink in colour.
5. Add the broccoli florets into the pan and give a nice stir. Cover the pan and cook it on a medium flame for 6-8 minutes. Stir in between once or twice.
6. Add tomatoes, green chillies into the pan and mix it well. Cover the pan and cook it on a medium flame for a couple of minutes.
7. Add salt, 1 teaspoon red chilli powder and give a nice mix. Cover the pan and cook it on low flame for 5-6 minutes until the tomatoes get mushy and broccoli florets get cooked completely.
8. Add the ground spices ½ teaspoon garam masala powder, ¾ teaspoon coriander powder, 1 teaspoon amchur powder and mix it well. Put the flame on low and cook it for 1-2 minutes until the raw smell of the spices goes away.
9. At the final stage, add 4 tablespoons of chopped coriander leaves and give a nice mix.
10. Switch off the flame and put the pan down.

Transfer the Broccoli bhaji to a serving bowl. Serve hot or warm to enjoy the best of its taste. Pair up the Broccoli ki Sabzi with your favourite Indian bread or with Rice, Pulao and enjoy your lavish meal.

Broccoli ki sabji | Broccoli sabji | Broccoli bhaji | Broccoli recipe Indian

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: NA calories NA fat

Rating: 4.0/5

( 3 voted )

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Ingredients

1 cup = 250ml

• 1 medium Broccoli, cut into medium florets
• 1 large Onion, finely chopped
• 2 Tomatoes, finely chopped
• 3 Garlic cloves, finely chopped
• 2-3 green Chillies
• 4 tablespoons Coriander leaves, finely chopped
• ½ teaspoon Cumin seeds
• ½ teaspoon Hing (Asafoetida)
• 1 teaspoon red Chilli powder
• ¾ teaspoon Coriander powder (Dhania powder)
• ½ teaspoon Garam Masala powder
• 1 teaspoon Amchur powder (Dry mango powder)
• Salt to taste
• 2 tablespoons Oil

Instructions

1. Put a pan on flame and allow it to become completely dry. Then add 2 tablespoons of oil into the pan.
2. Once the oil is hot, add ½ teaspoon of cumin seeds into the pan for tempering and allow it to crackle. Then add ½ teaspoon hing and give stir for a few seconds.
3. Add chopped garlic into the pan and fry them till golden in colour.
4. Add the chopped onions and cook them over medium flame for around 5-6 minutes till soft and pink in colour.
5. Add the broccoli florets into the pan and give a nice stir. Cover the pan and cook it on a medium flame for 6-8 minutes. Stir in between once or twice.
6. Add tomatoes, green chillies into the pan and mix it well. Cover the pan and cook it on a medium flame for a couple of minutes.
7. Add salt, 1 teaspoon red chilli powder and give a nice mix. Cover the pan and cook it on low flame for 5-6 minutes until the tomatoes get mushy and broccoli florets get cooked completely.
8. Add the ground spices ½ teaspoon garam masala powder, ¾ teaspoon coriander powder, 1 teaspoon amchur powder and mix it well. Put the flame on low and cook it for 1-2 minutes until the raw smell of the spices goes away.
9. At the final stage, add 4 tablespoons of chopped coriander leaves and give a nice mix.
10. Switch off the flame and put the pan down.