This one time I went to an Indian restaurant…and got the Broccoli Masala. It was something that I hadn’t seen on any other Indian restaurant menu in the area. It intrigued me. I took one bite and declared it the best thing I have ever eaten…which may or may not be true. HA!
But, it was really, really damn good.
And during these cold winter months, I see a ton…and I mean a ton of broccoli. For real. Like…every week. Last year my freezer was filled with broccoli. But not this year. Not this time. I’ve gotten more than a little creative with the use of broccoli in the past few months. And I’m proud of that.
But, instead of turning to a pizza crust…or some other culinary magic skill…this time…I attempted to recreate that dish for that local Indian restaurant. Because, yes…I was craving and didn’t want to drive into Louisville.
With the guidance of the blog Spicy Treats, I did an oven-baked version of this meal, adding it to caramelized shallots (which caramelized down to this beautiful sweet jam) and some Indian-spiced basmati rice. The results…while not the same as the restaurant…were a very close alternative. And I was quite happy with it. I may or may not have hoovered this meal down in record time.
Recipe: Oven Baked Broccoli Masala
Time: Prep 10 minutes; Cook 20 minutes
- 2 medium-sized crowns of broccoli
1-2 teaspoons olive oil
salt (to taste)
1 teaspoon chili powder
1/4 teaspoon cumin powder
1/4 teaspoon garam masala
Pinch turmeric powder
Squeeze of lime juice
2 teaspoons finely chopped parsley/cilantro (optional)
Preheat the oven to 350° F.
Wash and cut broccoli in to small florets. Drain well and keep ready.
In a large bowl, add broccoli and salt and toss well. Then add the other spice powders and lime juice and toss everything well. Finally, add the olive oil and stir well, making sure everything is covered with the spices and oil.
Sprinkle cilantro over the top and mix everything well.
Line a baking tray with aluminum foil and grease it with a few drops of olive oil. Spread the prepared broccoli florets on the baking sheet and bake it for 15-20 minutes, stirring after 10 minutes.
As I said above, I served mine with caramelized thinly sliced shallots (almost made a shallot chutney) and some Indian-spiced basmati rice. The meal was amazing and the flavors were really good. Nothing overpowered. And it was still mild (because my roomie is a heat wimp), yet had just a little spice to keep each bite interesting. While it is nothing like the dish I have every time I go to my favorite Indian restaurant…it was close enough and simply delicious.
Taste for yourself!