Broccoli Stir fry with Indian Spices - Broccoli Sabji with mustard seeds, coriander, fenugreek, turmeric and cinnamon. 1 pot, 20 mins.Vegan Gluten-free Soy-free Broccoli Recipe. Serve as a side, or with dal, or fill up a taco or wrap.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 3
- Category: Side
- Cuisine: Indian, Vegan Gluten-free
Ingredients
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/2 medium onion (thinly sliced)
- 3 cloves garlic (minced)
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 1/4 tsp fenugreek seed powder (or crushed fenugreek seeds or use 1 tsp sambhar masala)
- 1/4 tsp cayenne (less if using sambhar masala)
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 3 cups coarsely shredded broccoli and tender stems (or slaw)
- 1 tsp grated ginger
- 1/2 green chile (finely chopped (grated) optional)
- 1/2 tsp salt or to taste
- 2 tbsp shredded coconut + additional for garnish
Method
- Heat oil in a skillet over medium heat. When hot, add mustard seeds and let them start to pop.
- Add the onions and garlic and cook until translucent. about 5 to 6 minutes. Stir occasionally.
- Add the ground spices. Mix in and cook for a minute.
- Add the broccoli and salt and toss well. At this point you can also add in other veggies like peas, shredded carrots, small cubed sweet potato etc.
- Add coconut and a splash of water, cover and cook for 6 minutes. The broccoli will get steamed and vibrant (green and yellow from the turmeric). Mix well, taste and adjust salt and heat. Add a dash of lemon. Depending on the size of the broccoli, pan etc, you can cook it for another few minutes.
- Serve hot garnished with lemon, as a side with dal or fill up tacos or wraps. Garnish with some shredded coconut, pepper flakes and cilantro.
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.