BROCCOLI KI SUBJI
Broccoli, which is part of the cauliflower family, ranks as one of the healthiest vegetables as described in this article in Medical News Today.
I first came across broccoli when visiting the US. We liked it and since it is so good for health, I started using it in our Indian dishes.
Elsewhere in this blog, you will find recipes for other dishes made with broccoli such as:-
Today's recipe is for Broccoli ki Subji- a side dish made with broccoli - in the North Indian style.
I have adapted this from the YouTube video Broccoli Ki Subji in Hindi by Chef Ashok
We had this for lunch yesterday and it was quite delicious with hot rotis!
Ingredients:
- Broccoli, 500 gms
- Onions, 2
- Tomato, 1
- Fresh Curds, 2 tsp
- Turmeric Powder, 1/2 tsp
- Kashmiri Chilli Powder, 1/2 tsp
- Coriander Powder, 1/2 tsp
- Cumin Powder, 1/2 tsp
- Kasuri Methi (Dried Fenugreek Leaves), 1/4 tsp
- Garlic, chopped, 1 tsp
- Ginger Garlic Paste, 1/2 tsp
- Green Chillies, chopped, 1 tsp
- Whole Spices: 1-2 bay leaves; 1 black cardamom; 1 clove ( laung) ; 1 " stick cinnamon; 1 small cardamom; 1/2 tsp cumin seeds;
- Salt, to taste
- Fresh Coriander Leaves, finely chopped
- Oil, 1 and 1/2 tbsp
- Butter, 1 cube
Method:-
Wash the broccoli and break them into small florets
Chop the stalk and retain only the tender parts
Steam the broccoli florets and the tender stalk for 3-4 minutes
Peel and chop the onion, chop the tomato, garlic and green chillies
In a thick bottomed kadhai, heat oil and add the whole spices listed above, one by one and saute
To this add the chopped garlic and saute on medium heat till it gives off a good aroma and changes colour
Next add the chopped onion, a little salt and saute till the onions become slightly golden
To this add the ginger garlic paste and the chopped green chillies and saute till the raw smell goes
Add the turmeric powder and chilli powder and mix well
Now add the chopped tomato and a little salt and a little water
Cook covered on medium heat till the tomatoes become soft and mushy
Add the coriander powder, cumin powder and kasuri methi and mix them well with the cooked tomato
Mix in the fresh curds and cook on high flame
To this add the steamed tender parts of the broccoli stalk, and cook on low flame for 3-4 minutes
Next add the steamed broccoli florets and cook till it gets well blended with the masala
Cover and cook on low flame for about 2 minutes ( add a little water to get a gravy like consistency if you desire)
Finally add the cube of butter and mix well
Garnish with the finely chopped coriander leaves
Switch off the gas and transfer to a serving bowl
Serve the Broccoli ki Subji with hot rotis, chapatis