Simple & healthy broccoli stir fry recipe made in Indian style with basic ingredients. Serve it with rice, roti or as a side in any meal.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • ¾ cup (2 medium) potatoes (cubed to half inch)
  • 2½ cups (180 grams) broccoli florets ((after chopping))
  • 1½ to 2 tablespoons oil
  • ½ teaspoon cumin seeds ((optional))
  • 1 tablespoon garlic (chopped (not too small))
  • 1 green chili (chopped, optional)
  • ⅓ teaspoon sea salt ((adjust to taste))
  • ⅛ teaspoon turmeric
  • ¼ to ½ teaspoon red chili powder
  • ½ teaspoon garam masala
  • ¼ teaspoon cumin powder (optional)
  • ¼ teaspoon coriander powder (optional)
  • 1 tablespoon lemon juice (to serve)
  • 1 teaspoon toasted sesame seeds (or 2 tbsp skinned roasted peanuts optional)

Method

Recipe 1

  1. Preparation: Add broccoli florets to warm water and rest for 2 mins. Drain, rinse and drain to a colander or a basket. Shake off to get rid of excess water. Add peeled & chopped potatoes to a bowl of water until used.
  2. Make the broccoli stir fry curry: Heat oil in a pan and add cumin seeds. When they begin to sizzle, add chopped garlic and chilies. Saute for 30 to 40 seconds, remove the potatoes from water and add them.
  3. Stir fry for a minute and cook covered on a medium heat till al dente, yet fork tender. Stir in the turmeric, chili, garam masala, coriander powder and cumin powder. Sprinkle 1 tablespoon of water to deglaze the pan and add the broccoli florets and salt.
  4. Stir fry for 3 to 4 minutes, until tender and cooked through yet crunchy. Taste test and adjust salt. Sprinkle lemon juice as needed. Remove broccoli to a serving bowl and garnish with sesame or roasted peanuts.

Recipe 2 (ingredients included below)

  1. Heat 3 to 4 cups of water in a pot until slightly hot. Add little salt and add 2 heaped cups of broccoli florets. Rest for 5 minutes, drain and rinse well. Drain.
  2. On a medium flame, heat 2 tablespoons oil in a pan. Optionally, add 1 pinch of mustard and half teaspoon cumin seeds. When they begin to crackle, add 1 teaspoon grated ginger or ginger garlic paste. Saute for 40 to 50 seconds, until aromatic.
  3. Stir in 1 small sliced onion and saute for 4 to 5 mins, until transparent. Add 1 medium finely chopped tomato, ¼ teaspoon salt, 1 pinch of turmeric and saute until the tomatoes break down.
  4. Stir in ½ to ¾ teaspoon garam masala, ¼ to ½ red chili powder and saute for one to 2 minutes.
  5. Add broccoli, ½ to 1 cup capsicum or peas. Saute until broccoli & bell peppers are tender, yet slightly crunchy.
  6. Garnish with 2 tablespoons roasted crushed peanuts if you want. Serve broccoli sabzi with roti or rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.