Spicy Broccoli

Indian, Winter

Spicy Broccoli
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Ayurvedic rajasic/tamasic ingredients (no garlic, onion or asafoetida).

Spicy Broccoli
Spicy Broccoli

Spicy Broccoli

I didn't know how a totally un-Indian vegetable would take to Indian spices…
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian
Calories: 128
Ingredients Equipment Method

Ingredients
  

  • 2 Tbsp Ghee (clarified butter) Or oil of your choosing.
  • 1 tsp Cumin Seeds (Jeera)
  • 2 tsp Fresh Ginger Grated.
  • 1/2 tsp Turmeric Powder (Haldi)
  • 1 tsp Red Chili Powder
  • 1 tsp Himalayan Salt Or whichever salt you prefer, to taste.
  • 4 cups Fresh Raw Broccoli Cleaned & cut into flowerets.
  • 1/2 cup water More or less.
  • 1/2 tsp Garam Masala Powder
  • 1/4 cup Fresh Coriander Leaves (Cilantro) Clean & finely chopped, (optional).
  • 1 tbsp Butter optional, for added flavor and fat

Equipment

  • Large Sautee Pan

Method
 

  1. Wash and chop the broccoli into small, bite-size pieces. Set aside. Peel and grate the fresh ginger and set aside
  2. Add the ghee to a large sautee pan and heat on medium heat. Add cumin seeds and cook a few seconds until they begin to sputter, stirring continuously so they don't burn.
  3. Add the Turmeric powder, Red Chili powder, and salt, stirring continuously to mix well.
  4. Add the chopped broccoli, mix well to coat with all the spices.
  5. Add about half a cup of water, turn heat low, cover and cook for about 10 – 15 minutes until the broccoli is soft and tender. Stir occasionally so it doesn't stick to the bottom and burn.
  6. When the broccoli is done to your liking, add the garam masala and fresh coriander leaves and mix to heat.
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