Broccoli, the vibrant green powerhouse, is about to become the star of your kitchen with these 20 Indian-style recipes! Whether you’re craving a quick weeknight dinner, a comforting bowl of goodness, or something to spice up your seasonal menu, we’ve got you covered. Dive into this flavorful journey and discover how easy it is to transform simple broccoli into mouthwatering dishes that’ll have everyone asking for seconds. Let’s get cooking!
Broccoli Masala
Unbelievably, the first time I tried Broccoli Masala was at a friend’s potluck, and it was love at first bite. The way the spices hugged the broccoli, creating a dish that’s both comforting and exciting, is something I’ve been recreating in my kitchen ever since.
Ingredients
- For the masala paste:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin powder
- 1/2 tsp chili powder
- For the broccoli:
- 4 cups broccoli florets
- 1/2 cup water
- Salt to taste
- For finishing:
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lemon juice
Instructions
- Heat the vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
- Add the finely chopped onion and sauté until golden brown, stirring occasionally, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Mix in the garam masala, turmeric, cumin powder, and chili powder, stirring constantly for 30 seconds to toast the spices.
- Add the broccoli florets to the pan, tossing to coat them evenly with the spice mixture.
- Pour in the water and season with salt, then cover the pan and let the broccoli steam for 5 minutes, or until tender but still crisp.
- Remove the lid, sprinkle with fresh cilantro and lemon juice, and give everything a final stir.
Every bite of this Broccoli Masala offers a delightful crunch, with the spices providing a warm, aromatic backdrop. Serve it over a bed of fluffy basmati rice or alongside some warm naan for a meal that’s as nourishing as it is flavorful.
Broccoli Paneer
Every time I stumble upon a dish that’s both nutritious and bursting with flavor, I can’t help but share it with my readers. Today, it’s all about Broccoli Paneer, a dish that’s become a staple in my kitchen for its simplicity and the way it brings together the best of both worlds – crunchy broccoli and soft, creamy paneer.
Ingredients
- For the marinade:
- 1 cup paneer, cubed
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tsp salt
- For the stir-fry:
- 2 cups broccoli florets
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tsp garam masala
- 1/2 tsp red chili powder
Instructions
- In a bowl, combine paneer cubes with lemon juice, turmeric powder, and salt. Let it marinate for 15 minutes. Tip: Marinating the paneer enhances its flavor and gives it a beautiful golden color.
- Heat olive oil in a pan over medium heat (350°F). Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add minced garlic and ginger to the pan. Sauté for 1 minute until golden. Tip: Be careful not to burn the garlic as it can turn bitter.
- Add the marinated paneer to the pan. Cook for 2 minutes on each side until lightly browned.
- Add broccoli florets, garam masala, and red chili powder. Stir well to combine. Cook for 5 minutes, stirring occasionally, until the broccoli is tender yet crisp. Tip: For extra crunch, you can blanch the broccoli for 30 seconds before adding it to the pan.
Out of the pan, this Broccoli Paneer is a vibrant mix of textures – the paneer is wonderfully soft, while the broccoli adds a satisfying crunch. Serve it over a bed of steaming basmati rice or with warm naan for a complete meal that’s as comforting as it is colorful.
Broccoli Tikka
How many times have you stared at a head of broccoli, wondering how to turn it into something exciting? I’ve been there, until I discovered the magic of Broccoli Tikka. This dish is a game-changer, blending the healthiness of broccoli with the bold flavors of traditional tikka masala.
Ingredients
- For the marinade:
- 1 cup plain yogurt
- 2 tbsp tikka masala spice mix
- 1 tbsp lemon juice
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- For the broccoli:
- 4 cups broccoli florets
- 1 tbsp olive oil
Instructions
- In a large bowl, whisk together the yogurt, tikka masala spice mix, lemon juice, garlic, and ginger until smooth.
- Add the broccoli florets to the bowl and toss until evenly coated with the marinade. Let it sit for at least 30 minutes to absorb the flavors.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread the marinated broccoli on the baking sheet in a single layer, drizzle with olive oil, and roast for 20-25 minutes, or until the edges are slightly charred.
- Halfway through roasting, flip the broccoli pieces to ensure even cooking.
Finally, this Broccoli Tikka comes out with a perfect balance of tender and crisp textures, infused with smoky, spicy flavors. Serve it over a bed of basmati rice or alongside naan bread for a complete meal that’s as nutritious as it is delicious.
Broccoli Bhaji
Craving something green, flavorful, and a tad spicy? Let me introduce you to my weeknight hero, Broccoli Bhaji. It’s my go-to when I want to sneak in some veggies without compromising on taste, and trust me, it’s a hit even with the pickiest eaters at my table.
Ingredients
- For the bhaji:
- 2 cups broccoli florets
- 1 tbsp olive oil
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- For the garnish:
- 1 tbsp fresh cilantro, chopped
- 1 tsp lemon juice
Instructions
- Heat 1 tbsp olive oil in a pan over medium heat (350°F).
- Add 1/2 tsp cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Tip in 2 cups broccoli florets, stirring to coat them in the oil and cumin.
- Sprinkle 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and salt to taste over the broccoli. Mix well.
- Cover the pan and let the broccoli cook for 5 minutes, stirring occasionally to prevent sticking.
- Uncover and cook for another 2 minutes to let any excess moisture evaporate, leaving the broccoli slightly crispy.
- Remove from heat and drizzle with 1 tsp lemon juice and garnish with 1 tbsp chopped cilantro.
Now, this Broccoli Bhaji is not just about the vibrant colors but the burst of flavors with every bite. The slight crunch of the broccoli paired with the warmth of the spices makes it a perfect side or even a main when served over a bed of fluffy rice. Never underestimate the power of simple ingredients coming together to create something truly magical.
Broccoli Paratha
Broccoli paratha has become my go-to breakfast ever since I discovered how effortlessly it comes together, packing both nutrition and flavor into every bite. Believe it or not, this green delight was a happy accident when I tossed some leftover broccoli into my dough one lazy morning.
Ingredients
- For the dough:
- 2 cups whole wheat flour
- 1/2 tsp salt
- 1 tbsp oil
- 3/4 cup water (adjust as needed)
- For the filling:
- 1 cup finely chopped broccoli
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tbsp oil
- Salt to taste
Instructions
- In a large bowl, mix whole wheat flour, salt, and 1 tbsp oil until the mixture resembles breadcrumbs.
- Gradually add water and knead into a soft dough. Cover and let it rest for 15 minutes.
- Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add chopped broccoli, turmeric powder, red chili powder, and salt. Cook for 5 minutes until the broccoli softens. Let it cool.
- Divide the dough into 4 equal parts. Roll each into a small circle.
- Place a portion of the broccoli filling in the center of each circle. Bring the edges together to seal the filling inside.
- Gently roll each stuffed ball into a paratha, about 6 inches in diameter.
- Heat a skillet over medium heat. Cook each paratha for 2 minutes on each side, applying a little oil to make it crispy.
Light and flaky with a hint of spice, these broccoli parathas are a joy to bite into. Serve them hot with a dollop of yogurt or your favorite pickle for an extra kick.
Broccoli Pakora
How many times have I found myself staring into the fridge, looking for something quick yet satisfying to snack on? Too many to count, and that’s exactly how I stumbled upon making Broccoli Pakora one lazy afternoon. It’s become my go-to for when I crave something crispy, flavorful, and a tad healthier than the usual fried fare.
Ingredients
- For the batter:
- 1 cup chickpea flour
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp cumin seeds
- 1/4 tsp baking soda
- 1/2 cup water
- Salt to taste
- For the pakoras:
- 2 cups broccoli florets
- Oil for deep frying
Instructions
- In a large bowl, whisk together chickpea flour, turmeric powder, red chili powder, cumin seeds, baking soda, and salt until well combined.
- Gradually add water to the dry ingredients, stirring continuously to avoid lumps, until you achieve a smooth, thick batter. Tip: The batter should coat the back of a spoon; if it’s too thin, add a bit more chickpea flour.
- Heat oil in a deep fryer or a deep pan over medium heat until it reaches 350°F. Tip: To test if the oil is ready, drop a small amount of batter into it; if it sizzles and rises to the surface, the oil is hot enough.
- Dip each broccoli floret into the batter, ensuring it’s fully coated, then carefully drop it into the hot oil.
- Fry the pakoras in batches for about 2-3 minutes, or until they are golden brown and crispy. Tip: Avoid overcrowding the pan to ensure even cooking.
- Remove the pakoras with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Fresh out of the fryer, these Broccoli Pakoras are irresistibly crispy on the outside with a tender, slightly crunchy bite inside. Serve them hot with a side of mint chutney or tamarind sauce for an extra kick, or simply enjoy them as is for a guilt-free snack that doesn’t skimp on flavor.
Broccoli Curry
Craving something comforting yet packed with nutrients? I recently whipped up this Broccoli Curry on a whim, and it’s quickly become a staple in my kitchen. It’s the perfect blend of hearty and healthy, with a kick of spice that warms you right up.
Ingredients
- For the curry base:
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- For the spices:
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp cumin
- For the main ingredients:
- 4 cups broccoli florets
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
Instructions
- Heat the olive oil in a large pan over medium heat until shimmering, about 2 minutes.
- Add the diced onion, sautéing until translucent, roughly 5 minutes. Tip: Stir occasionally to prevent burning.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Sprinkle in the curry powder, turmeric, and cumin, stirring well to coat the onions. Tip: Toasting the spices briefly enhances their flavor.
- Add the broccoli florets to the pan, tossing to mix with the spiced onion base.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle boil.
- Reduce the heat to low, simmering uncovered for 15 minutes, or until the broccoli is tender. Tip: The sauce should thicken slightly but remain creamy.
Every bite of this Broccoli Curry is a delightful mix of creamy coconut and earthy spices, with the broccoli adding a satisfying crunch. Serve it over a bed of fluffy rice or with a side of naan for dipping into that luscious sauce.
Broccoli Biryani
Last week, I stumbled upon a dish that’s now a staple in my kitchen—Broccoli Biryani. It’s a vibrant twist on the classic biryani, packed with flavors and nutrients, perfect for those busy weeknights when you crave something hearty yet healthy.
Ingredients
- For the rice:
- 1 cup basmati rice
- 2 cups water
- 1 tbsp olive oil
- For the broccoli mixture:
- 2 cups broccoli florets
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 tsp ginger paste
- 1 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
Instructions
- Rinse the basmati rice under cold water until the water runs clear, then soak it for 30 minutes. This step ensures fluffy rice.
- In a pot, bring 2 cups of water to a boil, add the soaked rice and 1 tbsp olive oil, then cook covered on low heat for 15 minutes. Tip: Avoid stirring the rice to prevent it from becoming mushy.
- While the rice cooks, heat 1 tbsp olive oil in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.
- Add the sliced onion to the pan and sauté until golden brown, about 5 minutes. This builds the base flavor.
- Stir in the minced garlic and ginger paste, cooking for another minute until fragrant.
- Add the broccoli florets, turmeric powder, garam masala, and salt. Cook for 5 minutes, stirring occasionally, until the broccoli is tender but still crisp.
- Layer the cooked rice and broccoli mixture in a serving dish, cover, and let it sit for 5 minutes to allow the flavors to meld.
Serve this Broccoli Biryani with a side of cool yogurt or a crisp salad for a complete meal. The dish boasts a delightful contrast of textures—fluffy rice paired with crunchy broccoli, all infused with aromatic spices. It’s a testament to how simple ingredients can transform into something extraordinary.
Broccoli Samosa
Perfect for those who love a twist on traditional snacks, I stumbled upon the idea of Broccoli Samosas during a farmers’ market visit, where the vibrant green florets inspired me to experiment. This recipe is a testament to how a simple vegetable can transform a classic dish into something unexpectedly delightful.
Ingredients
- For the filling:
- 2 cups finely chopped broccoli
- 1 tbsp olive oil
- 1/2 cup diced onions
- 1 tsp minced garlic
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- Salt to taste
- For the crust:
- 1 cup all-purpose flour
- 2 tbsp vegetable oil
- 1/4 cup water
- 1/4 tsp salt
- For frying:
- 2 cups vegetable oil
Instructions
- Heat 1 tbsp olive oil in a pan over medium heat (350°F) and sauté the diced onions until translucent, about 3 minutes.
- Add the minced garlic, cumin powder, turmeric powder, and salt to the pan, stirring for 30 seconds until fragrant.
- Mix in the finely chopped broccoli, cooking for 5 minutes until slightly softened. Remove from heat and let cool.
- In a bowl, combine all-purpose flour, 2 tbsp vegetable oil, 1/4 tsp salt, and gradually add water to form a stiff dough. Knead for 2 minutes until smooth.
- Divide the dough into 6 equal parts, rolling each into a thin circle. Cut each circle in half to form semi-circles.
- Place a spoonful of the broccoli filling on one half of each semi-circle, folding the dough over to form a triangle. Seal the edges with water.
- Heat 2 cups vegetable oil in a deep fryer or pan to 375°F. Fry the samosas in batches until golden brown, about 3 minutes per side. Drain on paper towels.
Delightfully crispy on the outside with a tender, spiced broccoli filling, these samosas are a hit at any gathering. Serve them with a side of mint chutney or a dollop of yogurt for an extra layer of flavor.
Broccoli Korma
This past weekend, I found myself craving something creamy, comforting, and packed with veggies, which led me to whip up this Broccoli Korma. It’s a dish that perfectly balances richness with the freshness of broccoli, making it a hit even with those who usually shy away from greens.
Ingredients
- For the sauce:
- 2 cups broccoli florets
- 1 cup coconut milk
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tbsp vegetable oil
- For the garnish:
- 1/4 cup chopped cilantro
- 1 tbsp lemon juice
Instructions
- Heat 1 tbsp vegetable oil in a large pan over medium heat until shimmering, about 2 minutes.
- Add 2 cups broccoli florets to the pan, stirring occasionally, until they start to soften, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- Sprinkle 1 tsp turmeric and 1 tbsp garam masala over the broccoli, stirring to coat evenly, for about 1 minute to toast the spices.
- Pour in 1 cup coconut milk, stirring to combine, then reduce the heat to low and simmer for 10 minutes. Tip: The sauce should thicken slightly but still be pourable.
- Remove from heat and stir in 1/4 cup chopped cilantro and 1 tbsp lemon juice. Tip: The lemon juice brightens the dish, so don’t skip it!
Great for a weeknight dinner, this Broccoli Korma is luxuriously creamy with a hint of spice, and the broccoli retains just enough bite. Serve it over steamed rice or with naan for soaking up all that delicious sauce.
Broccoli Dal
How many times have you stared into your fridge, wondering what to make with that lone head of broccoli? I’ve been there more times than I can count, and that’s how this Broccoli Dal came to be—a comforting, nutritious dish that’s become a staple in my kitchen.
Ingredients
- For the dal:
- 1 cup yellow lentils, rinsed
- 4 cups water
- 1 tsp turmeric
- 1 tsp salt
- For the tempering:
- 2 tbsp coconut oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 green chili, sliced
- 1 tsp garam masala
- For the broccoli:
- 2 cups broccoli florets
- 1 tbsp lemon juice
Instructions
- In a large pot, combine the lentils, water, turmeric, and salt. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 20 minutes, or until the lentils are soft.
- While the lentils cook, heat the coconut oil in a pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
- Add the onion, garlic, ginger, and green chili to the pan. Sauté for 5 minutes, or until the onion is translucent.
- Stir in the garam masala and cook for another minute to release the flavors.
- Add the broccoli florets to the pan and sauté for 3 minutes, just until they start to soften.
- Once the lentils are cooked, add the tempered spices and broccoli to the pot. Stir well to combine and simmer for another 5 minutes.
- Finish with a drizzle of lemon juice before serving.
Great served over a bed of basmati rice, this Broccoli Dal is a harmony of textures—creamy lentils with just the right bite from the broccoli. The lemon juice adds a bright finish that makes each spoonful irresistible.
Broccoli Roti
Over the years, I’ve discovered that the simplest dishes often bring the most comfort, and this Broccoli Roti is no exception. It’s a dish that reminds me of lazy Sunday mornings when I have a little extra time to play around in the kitchen, blending the wholesome goodness of broccoli with the soft, comforting texture of roti.
Ingredients
- For the dough:
- 2 cups whole wheat flour
- 1/2 tsp salt
- 1 tbsp olive oil
- 3/4 cup warm water
- For the filling:
- 1 cup finely chopped broccoli
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tbsp olive oil
- Salt to taste
Instructions
- In a large bowl, mix the whole wheat flour and salt. Add olive oil and mix until the flour resembles breadcrumbs.
- Gradually add warm water, kneading until a soft dough forms. Cover and let it rest for 15 minutes. Tip: The dough should be soft but not sticky. Adjust water or flour as needed.
- Heat olive oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add chopped broccoli, turmeric, garam masala, and salt. Cook for 5 minutes, stirring occasionally, until the broccoli is tender. Tip: Don’t overcook the broccoli to keep its vibrant color and nutrients.
- Divide the dough into 4 equal parts. Roll each into a ball, then flatten into a disc.
- Place a portion of the broccoli filling in the center of each disc. Gather the edges to seal, then roll out gently into a roti.
- Heat a skillet over medium heat. Cook each roti for 2 minutes on each side, or until golden brown spots appear. Tip: Press lightly with a spatula to ensure even cooking.
Light and fluffy with a hint of spice, this Broccoli Roti pairs wonderfully with a dollop of yogurt or a tangy pickle. It’s a versatile dish that’s just as satisfying for breakfast as it is for a quick dinner.
Broccoli Chaat
Craving something crunchy, tangy, and utterly satisfying? Let me introduce you to my latest obsession: Broccoli Chaat. It’s a twist on the classic Indian street food, packed with flavors and textures that’ll make your taste buds dance. I stumbled upon this recipe during a lazy Sunday fridge raid, and it’s been a game-changer for my snack time ever since.
Ingredients
- For the broccoli:
- 2 cups broccoli florets, chopped into bite-sized pieces
- 1 tbsp olive oil
- 1/2 tsp salt
- For the chaat:
- 1/4 cup plain yogurt
- 1 tbsp tamarind chutney
- 1/2 tsp chaat masala
- 1/4 tsp red chili powder
- 2 tbsp chopped cilantro
- 1 tbsp pomegranate seeds
- 1 tbsp sev (crunchy chickpea noodles)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the broccoli florets with olive oil and salt until evenly coated. Tip: Make sure the florets are dry to get them crispy.
- Spread the broccoli on the prepared baking sheet in a single layer. Roast for 20 minutes, flipping halfway, until edges are crispy and lightly browned.
- While the broccoli roasts, whisk together yogurt, tamarind chutney, chaat masala, and red chili powder in a small bowl. Tip: Adjust the chutney for more tanginess if you like.
- Once the broccoli is done, let it cool for 5 minutes. Then, transfer to a serving bowl.
- Drizzle the yogurt mixture over the broccoli. Sprinkle with cilantro, pomegranate seeds, and sev. Tip: Add the sev last to keep it crunchy.
Zesty, crunchy, and bursting with flavors, this Broccoli Chaat is a delightful mix of textures and tastes. Serve it immediately to enjoy the contrast between the warm broccoli and the cool, tangy toppings. It’s perfect as a snack or a light meal, and trust me, it’s a conversation starter at any gathering.
Broccoli Soup
Unbelievably creamy and packed with nutrients, this broccoli soup has become my go-to comfort food during chilly evenings. I remember the first time I whipped it up, skeptical about its simplicity, but one spoonful was all it took to win me over.
Ingredients
- For the soup base:
- 2 tbsp unsalted butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups broccoli florets
- 3 cups vegetable broth
- For the creamy finish:
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Melt the butter in a large pot over medium heat until it’s fully liquid and slightly bubbly.
- Add the chopped onion and minced garlic to the pot, sautéing for about 5 minutes until the onion is translucent and fragrant.
- Tip: Stir occasionally to prevent the garlic from burning, which can add a bitter taste to your soup.
- Add the broccoli florets and vegetable broth to the pot, bringing the mixture to a boil over high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes until the broccoli is tender.
- Tip: The broccoli is ready when a fork can easily pierce through the florets.
- Remove the pot from the heat and use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream, salt, and black pepper, mixing well to combine all the ingredients.
- Tip: For a lighter version, you can substitute the heavy cream with half-and-half, though the soup will be less creamy.
- Return the pot to the stove over low heat, warming the soup for an additional 5 minutes without letting it boil.
Creamy and velvety, this broccoli soup is a delight with its rich flavor and smooth texture. Serve it with a sprinkle of grated cheddar on top or a side of crusty bread for dipping, and watch it disappear in no time.
Broccoli Rice
Just when I thought I couldn’t love broccoli more, I discovered broccoli rice. It’s a game-changer for anyone looking to sneak more greens into their meals without sacrificing flavor or texture. I first tried it on a busy weeknight, and now it’s a staple in my kitchen.
Ingredients
- For the broccoli rice:
- 4 cups broccoli florets
- 1 tbsp olive oil
- For seasoning:
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt to taste
Instructions
- Wash the broccoli florets thoroughly under cold water. Tip: Make sure they’re dry to avoid soggy rice.
- Cut the broccoli into small pieces that will fit into your food processor.
- Pulse the broccoli in the food processor until it reaches a rice-like consistency. Tip: Don’t over-process, or it’ll turn mushy.
- Heat olive oil in a large skillet over medium heat (350°F).
- Add the broccoli rice to the skillet, stirring occasionally for about 5 minutes until it’s slightly softened.
- Sprinkle garlic powder, onion powder, and salt over the broccoli rice. Stir well to combine. Tip: Taste as you go to adjust seasoning.
- Cook for another 2-3 minutes, then remove from heat.
Vibrant and fluffy, this broccoli rice has a delightful crunch and a mild, nutty flavor that pairs wonderfully with grilled chicken or fish. For a creative twist, try mixing in some grated Parmesan or a squeeze of lemon juice before serving.
Broccoli Kebabs
These broccoli kebabs are a game-changer for weeknight dinners or your next backyard BBQ. Trust me, I was skeptical at first too, but the smoky flavor and satisfying crunch won me over instantly.
Ingredients
- For the kebabs:
- 2 cups broccoli florets
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt to taste
- For the dipping sauce:
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1/2 tsp cumin
Instructions
- Preheat your grill to medium-high heat, about 375°F.
- In a large bowl, toss the broccoli florets with olive oil, garlic powder, smoked paprika, and salt until evenly coated.
- Thread the seasoned broccoli florets onto skewers, leaving a little space between each piece for even cooking.
- Place the kebabs on the grill and cook for 5-7 minutes, turning once halfway through, until the broccoli is charred and tender.
- While the kebabs are grilling, whisk together the Greek yogurt, lemon juice, and cumin in a small bowl to make the dipping sauce.
- Remove the kebabs from the grill and let them cool for a minute before serving.
Grilled to perfection, these broccoli kebabs have a delightful char that contrasts beautifully with their tender interior. Serve them with the creamy dipping sauce on the side for a burst of tangy flavor, or try sprinkling some crushed red pepper flakes on top for an extra kick.
Broccoli Cutlets
Over the years, I’ve found that the simplest dishes often bring the most comfort, especially when they’re packed with nutrients and flavor. These broccoli cutlets are a testament to that, combining the goodness of broccoli with a crispy exterior that’s just irresistible. I remember whipping these up on a lazy Sunday afternoon, and they’ve been a staple in my kitchen ever since.
Ingredients
- For the mixture:
- 2 cups finely chopped broccoli
- 1 cup mashed potatoes
- 1/2 cup grated cheddar cheese
- 1/4 cup breadcrumbs
- 1 egg, beaten
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the coating:
- 1/2 cup breadcrumbs
- 2 tbsp grated Parmesan cheese
- For frying:
- 1/4 cup olive oil
Instructions
- In a large bowl, combine the chopped broccoli, mashed potatoes, cheddar cheese, breadcrumbs, beaten egg, olive oil, garlic powder, salt, and black pepper. Mix until well combined.
- Shape the mixture into small patties, about 2 inches in diameter. Tip: Wet your hands slightly to prevent the mixture from sticking.
- In a shallow dish, mix the breadcrumbs and Parmesan cheese for the coating.
- Dredge each patty in the coating mixture, pressing lightly to adhere. Tip: Let the coated patties sit for 5 minutes to help the coating stick better during frying.
- Heat the olive oil in a large skillet over medium heat (350°F). Fry the patties in batches for 3-4 minutes on each side, or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
- Transfer the fried cutlets to a paper towel-lined plate to drain any excess oil.
Serve these broccoli cutlets hot with a side of your favorite dipping sauce. The crispy exterior gives way to a soft, flavorful center, making them a hit with both kids and adults. Try serving them on a bed of mixed greens for a light, satisfying meal.
Broccoli Dosa
Kind of like the lovechild of a classic Indian dosa and your favorite green veggie, this Broccoli Dosa is a game-changer for breakfast or any meal, really. I stumbled upon this recipe during a desperate attempt to sneak more greens into my diet, and now it’s a staple in my kitchen.
Ingredients
- For the batter:
- 1 cup rice flour
- 1/2 cup urad dal flour
- 1/2 cup finely chopped broccoli
- 1/4 tsp fenugreek seeds
- 1 1/2 cups water
- 1/2 tsp salt
- For cooking:
- 2 tbsp vegetable oil
Instructions
- In a large bowl, combine 1 cup rice flour, 1/2 cup urad dal flour, 1/4 tsp fenugreek seeds, and 1/2 tsp salt.
- Gradually add 1 1/2 cups water to the dry ingredients, whisking continuously to avoid lumps, until the batter reaches a smooth, pourable consistency.
- Fold in 1/2 cup finely chopped broccoli into the batter, ensuring it’s evenly distributed.
- Heat a non-stick skillet over medium heat (350°F) and lightly grease with 1/2 tbsp vegetable oil.
- Pour a ladleful of batter onto the center of the skillet, spreading it outward in a circular motion to form a thin, even dosa.
- Drizzle 1/2 tbsp vegetable oil around the edges of the dosa and cook for 2-3 minutes until the edges start to lift and the bottom is golden brown.
- Flip the dosa carefully and cook for another 2 minutes on the other side.
- Repeat the process with the remaining batter, greasing the skillet as needed.
Crispy on the outside with a soft, flavorful interior, this Broccoli Dosa is a delightful twist on tradition. Serve it with a side of coconut chutney or a spicy sambar to elevate the experience.
Broccoli Idli
Venturing into the world of healthy yet delicious breakfast options, I stumbled upon a gem that’s now a staple in my kitchen—Broccoli Idli. It’s a twist on the traditional South Indian idli, packed with the goodness of broccoli, making it a hit among my health-conscious friends and picky toddlers alike. Here’s how I make it, with a few personal tweaks that have never failed me.
Ingredients
- For the batter:
- 1 cup urad dal
- 2 cups idli rice
- 1/2 cup grated broccoli
- 1/4 teaspoon fenugreek seeds
- Water, as needed
- For steaming:
- 1 tablespoon oil (for greasing)
Instructions
- Rinse the urad dal, idli rice, and fenugreek seeds together under cold water until the water runs clear.
- Soak the rinsed ingredients in enough water to cover them completely for at least 4 hours, or overnight for best results.
- Drain the water and grind the soaked ingredients into a smooth batter, adding water little by little to achieve a thick but pourable consistency.
- Fold in the grated broccoli into the batter gently, ensuring it’s evenly distributed without overmixing.
- Cover the batter and let it ferment in a warm place for 8-10 hours, or until it doubles in volume and becomes slightly bubbly.
- Grease the idli molds with oil and pour the batter into each mold, filling them up to 3/4th of their capacity.
- Steam the idlis in a preheated steamer for 10-12 minutes on medium heat, or until a toothpick inserted comes out clean.
- Let the idlis cool for a minute before demolding them to prevent breaking.
Perfectly steamed Broccoli Idlis are soft, fluffy, and have a subtle crunch from the broccoli. Serve them hot with coconut chutney and sambar for a comforting meal, or pack them in lunchboxes for a healthy snack on the go.
Broccoli Upma
For those mornings when you’re craving something hearty yet healthy, let me introduce you to my go-to breakfast: Broccoli Upma. It’s a twist on the traditional South Indian dish, packed with nutrients and flavors that kickstart your day. I stumbled upon this version during a hectic week when broccoli was the only veggie left in my fridge, and it’s been a staple ever since.
Ingredients
- For the upma base:
- 1 cup semolina (sooji)
- 2 cups water
- 1 tbsp ghee
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 green chili, finely chopped
- 1 small onion, finely chopped
- 1/2 inch ginger, grated
- For the broccoli mix:
- 1 cup broccoli florets, finely chopped
- 1/2 tsp turmeric powder
- Salt to taste
- 1 tbsp lemon juice
Instructions
- Heat a pan on medium heat and dry roast the semolina for about 5 minutes until it turns light golden. Transfer to a plate and set aside.
- In the same pan, heat ghee. Add mustard seeds and cumin seeds, letting them splutter for about 30 seconds.
- Add chopped green chili, onion, and grated ginger. Sauté for 2 minutes until the onions turn translucent.
- Add the finely chopped broccoli florets, turmeric powder, and salt. Cook for 3 minutes, stirring occasionally, until the broccoli is slightly tender.
- Pour in 2 cups of water and bring to a boil. Reduce the heat to low and slowly add the roasted semolina, stirring continuously to avoid lumps.
- Cover and cook for 5 minutes, then uncover and stir well. If the upma feels too dry, sprinkle a little water and cook for another minute.
- Turn off the heat and drizzle lemon juice over the upma. Mix well and let it sit covered for 2 minutes before serving.
This Broccoli Upma turns out fluffy with a slight crunch from the broccoli, offering a perfect balance of textures. The lemon juice adds a refreshing zing, making it a delightful dish to serve with a side of coconut chutney or yogurt for a complete meal.
Conclusion
We hope this roundup of 20 Delicious Broccoli Recipes Indian Style inspires your next kitchen adventure! Each dish offers a unique way to enjoy broccoli, packed with flavors that’ll delight your taste buds. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your next cooking session. Happy cooking!
