Indian Broccoli Stir Fry (Sabzi)

This Broccoli Indian-style stir-fry curry with Indian masala is so delicious. Prepare this super simple and quick dish to transform broccoli into a meal that you will want to make again and again!

Ingredients

● Broccoli - steam the broccoli before adding to the stir-fry - you may use frozen broccoli too, just thoroughly defrost before using it.

● Chana Dal / Bengal Gram - available in most of the stores. Cook before adding to the stir-fry. If not available use yellow moong daal.

● Methi seeds / Fenugreek Seeds - if you can't find or don't like the taste of it omit it totally. Soak before adding it to the stir-fry.

● Onion and garlic - roughly chopped.

● Spice mix - red chilli and turmeric powder, ground cumin and coriander and garam masala.

● Lemon juice

● Oil

How to cook Chana Dal/Bengal Gram

In an Instant Pot -

If you have time on your hand, soak chana daal for half an hour before adding it into the Instant Pot.

Add washed chana daal in the pan of the Instant pot along with water.

Close the lid, turn the valve to sealing and pressure cook HIGH on 7 minutes.

We need soft-cooked daal but retained its shape.

After 10 minutes NPR release the pressure manually.

In a pressure cooker -

Place washed chana daal in a pressure cooker with water, after 3 whistles turn off the heat.

Let the pressure cooker cool naturally.

Use cooked daal in this stir-fry.

On the stove - this method may take longer cooking time.

In pan add daal and water.

Bring it to boil on medium heat.

Cook the daal till done if needed add water while cooking.

How to soak Fenugreek/Methi seeds

Clean and wash the methi seeds in cold water.

In a bowl soak the seeds in cold water for 3-4 hours or overnight.

For this stir-fry drain the water and use it.

How to make Broccoli Stir-Fry with Indian Masala Step by step

1. Heat oil in a pan, add chopped onion and garlic and saute for 3-4 minutes.

2. Add all the spices powders.

3. Then add methi and chana daal, mix.

4. Tip in broccoli.

5. Add salt and mix, stir-fry for another 3-4 minutes.

6. Add lemon juice, mix and serve.

Serving Suggestion

Pair it with steamed boiled rice, quinoa or bulgur-wheat.

For an Indian meal serve with zucchini curry, ajwain paratha, masoor dal, basmati rice, tomato raita and kachumber salad.

Storage

Fridge - this stir-fry is best eaten immediately. It will stay fresh for up to 2 days max in the fridge but reheating will destroy the texture.

Freezer- I do not recommend freezing as the broccoli will not retain its shape and texture when defrosting.

Tips

To keep the broccoli looking bright green, steam, and then blanch in cold water immediately once cooked.

Keep aside or freeze some boiled chana daal, to make Gujarati style Chana Daal later.

A pinch of sugar adds lovely flavour to this stir-fry too.

Other Vegetable recipes:

Mains

Vegan Kale and Tofu Curry

Okra, Capsicum and Peanut Stir-fry

Sundried Tomato and Chickpea Cakes with Cashew and Oats

Black Bean and Sweet Potato Quesadilla

Dips

Gujarati Style Smokey Aubergine Dip