Indian Broccoli Recipes

Steps:

• Heat 3 tablespoons oil in a skillet over medium heat; add mustard seeds and cook until they crackle, 1 to 2 minutes. Add onion and cumin seeds; cook and stir until onion is translucent, 5 to 10 minutes. Add ginger-garlic paste, chili powder, and turmeric; cook and stir until fragrant, 1 to 2 minutes.
• Mix broccoli into onion mixture; cook and stir until tender, 8 to 10 minutes. Add water and salt; cook and stir for 1 minute. Stir gram flour into broccoli mixture; cook, stirring constantly, until broccoli is coated and doesn't stick to skillet, adding more flour if needed, 5 to 8 minutes. Drizzle 1 teaspoon oil over junka to serve.

Steps:

• Steam broccoli for about 5 minutes. It should still be quite firm.
• Heat oil in a frying pan, add mustard seeds. Stir while they pop. When the popping has slowed turn down heat and add onion. Saute until tender.
• Add remaining ingredients. Bring to a boil and add broccoli. Simmer until broccoli is tender. (about 5 minutes).

Steps:

• Wash the broccoli, and break it into its florets, and cook 4 to 5 minutes at the most in salted water. Drain.
• Heat oil in a skillet, and add the drained broccoli.
• Meanwhile, in a small skillet, toast the cumin, fennel and cardamom until fragrant, about 3 to 4 minutes, and then grind them in a mortar and pestle.
• Stir most of the spice mixture into the yogurt with the juice of the lemon.
• Drizzel the spiced yogurt over the broccoli, and garnish with remaining spice mixture and some zest of the lemon.

Steps:

• Heat 1 teaspoon of peanut oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
• Add the ginger and garlic to the pan and cook for 1 minute more.
• Remove the vegetables from the pan; place them on a plate and cover.
• Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
• Season the chicken pieces with salt and pepper and add them to the pan in a single layer. Cook for 4 minutes on each side until browned and cooked through.
• Meanwhile, in a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornflour with a tablespoon of cold water.
• Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
• Pour the oyster sauce mixture over the chicken and vegetables; cook for 1 minute. Add the cornflour liquid and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
• Serve immediately, with rice or noodles.