Ever since I started going to my favorite (and Louisville’s most popular) Indian restaurant, one of the best dishes I have ever eaten has been their Broccoli Masala. No joke. It is amazing. It has so much depth of flavor. I always get mine done up spicy…because I love some heat with my food.
I’ve done a baked version of a Broccoli Masala before and even blogged on it…but I wanted to see if I could find a better recipe to use. And, lo and behold, I found one that would incorporate items that I already had in my apartment. I had broccoli from my last CSA bin, before having to take a couple weeks off as I was out of town. I had onion. I had cherry tomatoes. And so…this recipe from Spicy Treats just seemed ideal. I made up my mind to make it…so after I got home from work, I got busy chopping up veggies and seaming some rice on the stove top.
The rest…was just a matter of cooking. It was so easy and Cathy even preferred it to the baked one I made previously. It’s still not Shalimar’s (that would be my favorite Indian restaurant)…but it is, so far, the next best thing!
Recipe: Broccoli Masala
Time: Prep 20 minutes; Cook 15 minutes
- 1 medium sized crown of broccoli, chopped into small florets
- 1 big onion, sliced
- 1 tomato, chopped (I just sliced grape tomatoes in half)
- 2 cloves garlic, crushed
- 1/4 teaspoon turmeric powder
- 1/2-1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon curry powder
- salt to taste
- cilantro, finely chopped (optional)
- 2-3 teaspoons coconut oil
- 1/4 teaspoon fennel seeds
Wash Broccoli crown, drain and chop into small florets. Chop the onion , tomato, and crush the garlic and keep ready.
Heat oil in a pan.
Add fennel seeds and when they splutter, add garlic and saute it.
Add onions and saute for 1-2 minutes or until it turn light golden brown.
Add tomato and saute until soft and mushy.
Add turmeric powder, chilli powder, cumin powder, and curry powder. Stir fry well.
Add broccoli florets. Season with enough salt and then add a dash of water. Stir fry for a minute.
Cover and cook for 2-3 minutes, or until the florets turn soft and tender. Do not over cook. The broccoli should retain that bright green color.
If you are using it, add the cilantro and stir fry for a moment.
Serve over steamed jasmine rice.
My roomate really dove into this dish, loving the further depth of flavor that the addition of the tomatoes and the onions made. In addition, the coconut oil made the perfect oil in which to cook the vegetables. They cooked up to perfection, and I hit the seasoning just right for my roommate (she is not one who likes spicy foods…I do). So, that was a win. If you prefer a spicier meal, add more chili powder. This delicious and nutritious meal is a great and fun way to enjoy Indian food in the comfort of your home. Simple to make…and delicious too.
And now I’m craving…