This simple broccoli stir fry is perfect for busy weeknights. This broccoli curry uses fresh broccoli, potatoes, peas, and a few aromatics easily available. To make this vegan Indian Broccoli recipe, it takes only 20 minutes of active cooking time.
Broccoli curry, Inspired by a classic Indian dish Aloo Gobi Matar, spiced cauliflower with peas and potatoes. This broccoli curry is a flavorful twist, replacing gobi with broccoli.
Simple, yet delicious, Broccoli curry made with broccoli, aloo(potatoes), petite peas, and some Indian spices. Enjoy this Indian dish with roti, paratha, or naan.
This delicious vegan Indian broccoli recipe is flavorful, healthy, and loaded with aromatic spices. An Indian-inspired side dish that compliments just about any main course.
The dish is a great source of fiber, vitamins, and minerals, making it a healthy and satisfying meal option. Perfect for busy weeknights or even for parties, and potlucks. This recipe is a crowd-pleaser.
This Indian Broccoli recipe uses fresh veggies and a few basic Indian spices. Sometimes, I add onion and garlic to this recipe. Today, I am sharing the Broccoli curry recipe without using any onion or garlic.
Table of contents
Why you'll love Broccoli Curry Recipe
Flavor: The combination of spices, and fresh vegetables, creates a delicious and satisfying dish.
Nutritious: This dish is made with healthy ingredients like broccoli, potatoes, and green peas. These ingredients are all rich in vitamins, minerals, and fiber.
Versatile: Broccoli Curry can be served as a main dish or a side dish and can easily be customized to suit personal preferences.
Easy to make: This dish is simple to make and requires few ingredients, making it a convenient option for busy weeknights.
Vegan-friendly: For those who follow a vegan diet, Broccoli Curry is a delicious dish.
Ingredients for Indian Broccoli recipe
Broccoli: I have used fresh broccoli. Frozen or steamed broccoli works great in this recipe. If using frozen broccoli, microwave the broccoli for 30-60 seconds, to remove any extra moisture.
Potato (Aloo): I have used 2 small russet potatoes cut into quarters. You can use any variety of potatoes.
Green Peas: Fresh or frozen green peas work fine. Blanch the fresh peas first and add them to the curry.
Green Chili: I have used 2 Thai green chilies for the heat.
Oil: I have used canola oil in this recipe. You can use vegetable oil.
Spices: Cumin seeds, black cardamom, asafetida (hing) turmeric powder, red chili powder, coriander powder, dried mango powder(amchur powder), and garam masala is all you need to season this broccoli curry. You can increase or decrease the spices according to your preference.
Onion, garlic: I have not used any onion or garlic in this recipe. You can use 1 medium onion, chopped and 3-4 cloves of garlic chopped. After the cumin seeds crackle, add onions, and garlic. Sauté for a minute, and add the potatoes.
Prep the veggies
Prepping the veggies right is the key to delicious, non-mushy broccoli curry. These simple steps have helped me get the perfect broccoli curry each time.
Broccoli – cut the broccoli into bite-size pieces, medium size florets.
Potatoes – dice the potatoes into 1-inch cubes.
Peas - add the frozen peas directly to the curry. Blanch the fresh peas first and add them to the curry.
Ginger & Green chili - grate or chop ginger. Chop green chili, adjust to taste.
How to make Broccoli Indian Recipe
This delicious broccoli curry comes together in no time. With just a couple of veggies to chop and a few spices, make this perfect broccoli Indian recipe in under 30 minutes. Perfect for a busy weeknight dinner, pair it with some roti, naan and you have the most amazing broccoli curry, ready to be devoured.
- Heat oil in a Kadai or a wok. Add cumin seeds, asafetida, whole black cardamom, and bay leaf. Allow the cumin seeds to crackle.
- Add potatoes, a pinch of turmeric, and salt to taste. Mix and cook on high heat for 2-3 minutes stirring frequently. Reduce the heat to medium-low, cover, and cook potatoes are 85% cooked.
- Next, add broccoli, and mix well. Cook for 1-2 minutes on high heat stirring frequently.
- Add green peas, ginger, and green chili. Add the spices coriander powder, turmeric powder, red chili powder, amchur powder, and salt to taste. Mix well. Cover and cook on medium heat. Stir occasionally, until the potatoes are fully cooked. Note: Broccoli changes color and becomes soft.
- Add some garam masala and mix. Garnish with fresh cilantro. Enjoy broccoli stir fry with some roti, rice, and dal.
Serving suggestions
Indian bread: Serve with Indian bread like roti, naan, or paratha.
Salad: Serve a side of green salad to balance out the flavors of the dish.
Raita: Serve with a side of raita to cool the palate and balance out the spiciness of the dish.
Chutney: Serve with a side of Green Mango Chutney, or cilantro chutney for added flavor.
Yogurt: Serve with a side of plain yogurt to help balance out the spices and cool the palate.
Tips to make the best Broccoli Indian recipe
Use fresh ingredients: To get the best flavor and texture, use fresh vegetables.
Broccoli: Cut the broccoli into bite-size pieces (medium size florets). Rinse in a colander and keep it aside for 10-15 minutes, for all the excess water to drain through the colander.
Frozen Broccoli: You can use frozen or steamed broccoli. If using frozen broccoli, microwave the broccoli for 30-60 seconds, to remove any extra moisture.
Potatoes: Dice the potatoes into 1-inch cubes.
Boiled Potato: If you have boiled potatoes, you can use them in this recipe. Simply add all the ingredients, potatoes, broccoli, peas, and spices, and cook. This speeds up the cooking process.
Garam Masala: Add garam masala at the end, the curry is cooked.
Spices: Adjust the quantity of spices according to your preference. You can add more or less of any spice to suit your taste.
Cooking time: Keep an eye on the cooking time of the vegetables to ensure they do not get over-cooked and lose their texture.
Serving: Serve Broccoli curry with paratha, or naan Indian bread. You can serve it as a main course with a side of raita or a simple green salad. I like to serve it with Easy Instant Pot Spinach Dal, Makhani Moong Dal [Green gram without husk], or Lehsuni Moong Dal.
Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat the dish on the stove or in the microwave.
Common Questions
Can I use frozen vegetables for Indian Broccoli recipe?
Yes, you can use frozen green peas and broccoli for this dish. The texture may not be as firm as using fresh vegetables.
Can I make Indian Broccoli recipe vegan?
Yes. To make this dish vegan, use oil and vegan asafoetida.
Can I use other types of potatoes?
Yes, you can use any type of potatoes for this dish, including russet, yellow, or red potatoes.
Can I add more spices to Indian recipe for Broccoli?
Yes, you can add more spices to this dish to suit your taste. Some popular additions include cumin seeds, bay leaves, cinnamon sticks, and cardamom pods.
Can I make an Indian recipe for Broccoli spicier?
Yes, you can make this dish spicier by adding more red chili powder, or by using a spicier variety of chili powder.
Can I make Broccoli curry in advance?
Yes, you can make this dish in advance and store it in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
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Some more Broccoli recipes:
Simple Indian Side Dish recipes:
Aloo Suva | Indian Fried Dill Potatoes
Baked Bhindi Fry | Indian Okra recipe
Aloo Gobi Matar | Spiced Potato Cauliflower Peas Curry
Baingan Methi | Indian Eggplant Fenugreek Curry
Jeera Aloo | Indian Roasted Cumin Potatoes
Indian Broccoli Recipe | Broccoli Curry
Ingredients
- 1 large head of broccoli cut into florets
- 2 potatoes peel, and diced into 1-inch cubes
- ½ cup frozen green peas
- 1-2 green chili chopped
- ½ inch ginger grated
- ½ teaspoon Cumin seeds
- 1 whole black cardamom
- 1 dried bay leaf
- 2 teaspoon coriander powder
- ½ teaspoon red chili powder adjust to taste
- ¼ teaspoon turmeric powder
- ½ teaspoon dried mango powder amchur powder
- ½ teaspoon garam masala
- pinch Hing (Asafoetida)
- salt to taste
Instructions
- Heat oil in a Kadai or a wok. When the oil is hot, add cumin seeds, asafetida, whole black cardamom, and bay leaf. Allow the cumin seeds to crackle.
- Add potatoes, a pinch of turmeric, and salt to taste. Mix and cook on high heat for 2-3 minutes stirring frequently. Reduce the heat to medium-low, cover, and cook the potatoes until 85% cooked.
- Next, add broccoli, and mix well. Cook for 1-2 minutes on high heat stirring frequently.
- Add green peas, ginger, and green chili. Add the spices coriander powder, turmeric powder, red chili powder, amchur powder, and salt to taste. Mix and cover and cook on medium heat, stirring occasionally, until potatoes are cooked. Note: Broccoli changes color and becomes soft but not mushy.
- Lastly, add some garam masala and mix. Garnish with fresh cilantro. Enjoy broccoli stir fry with some roti, rice, and dal.
Notes
- Serving Suggestions
- Tips to make the best Indian Broccoli recipe
- Common Questions
- Some more Broccoli recipes
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORD
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