Broccoli Stir fry with Indian Spices – Broccoli Sabji / Subzi with mustard seeds, coriander, fenugreek, turmeric and cinnamon. 1 pot, 20 mins.Vegan Gluten-free Soy-free South Indian Fusion Broccoli Recipe. Serve as a side, or with dal, or fill up a taco or wrap.
Its always fun to find more ways to incorporate veggies into everyday meals. Certain veggies are easy to fit into stir fries, roasted, sauces, curries or other preparations, while others not so much.
I keep trying to find ways to like Broccoli and I like it when it is not raw or blanched or in a big tree form 🙂 Whether you have preferences like me or not, you will love this South Indian Style Shredded Broccoli Stir fry with mustard seeds, coconut and a great blend of spices. Broccoli is processed in a food processor to a coarse shred. Whole spices are tempered in hot oil, then onions caramelized with some ground spices, then broccoli and coconut mixed in and steamed. Serve as a side with Dals or Indian curries or an Indian spread, or make wraps or burrito with this broccoli with some spiced chickpeas or other beans. The shredded broccoli is somewhat like broccoli rice, but spiced to get an amazing flavor profile.
Served above with some garam masala or sambhar masala spiced chickpeas.
More broccoli recipes from the blog
- Cheesy Broccoli Balls with Marinara
- Sweet and Sour Chickpeas and Broccoli GF
- Roasted Broccoli with basil cashew dressing GF
- Broccoli Chickpea Flatbread Paratha
- Creamy Broccoli Soup. GF
- Chipotle Broccoli Chickpea Fritters. GF
- Broccoli Zunka – Broccoli Stir fry with Chickpea flour and spices. GF
Broccoli Stir fry with Indian Spices - Broccoli Sabji
Ingredients
- 1 tsp oil
- 1/2 tsp (0.5 tsp) mustard seeds
- 1/2 (0.5 ) medium onion thinly sliced
- 3 cloves garlic minced
- 1/2 tsp (0.5 tsp) turmeric
- 1 tsp ground coriander
- 1/4 tsp (0.25 tsp) fenugreek seed powder or crushed fenugreek seeds or use 1 tsp sambhar masala
- 1/4 tsp (0.25 tsp) cayenne less if using sambhar masala
- 1/4 tsp (0.25 tsp) cinnamon
- 1/4 tsp (0.25 tsp) black pepper
- 3 cups (273 g) coarsely shredded broccoli and tender stems or slaw
- 1 tsp grated ginger
- 1/2 (0.5 ) green chile finely chopped (grated) optional
- 1/2 tsp (0.5 tsp) salt or to taste
- 2 tbsp shredded coconut + additional for garnish
Instructions
- Heat oil in a skillet over medium heat. When hot, add mustard seeds and let them start to pop.
- Add the onions and garlic and cook until translucent. about 5 to 6 minutes. Stir occasionally.
- Add the ground spices. Mix in and cook for a minute.
- Add the broccoli and salt and toss well. At this point you can also add in other veggies like peas , shredded carrots, small cubed sweet potato etc.
- Add coconut and a splash of water, cover and cook for 6 minutes. The broccoli will get steamed and vibrant (green and yellow from the turmeric). Mix well, taste and adjust salt and heat. Add a dash of lemon. Depending on the size of the broccoli, pan etc, you can cook it for another few minutes.
- Serve hot garnished with lemon, as a side with dal or fill up tacos or wraps. Garnish with some shredded coconut, pepper flakes and cilantro.
Notes
Nutrition
Sarah | Well and Full says
January 18, 2017 at 11:23 amOh cool this is kind of like cauliflower rice, but with broccoli! It looks amazing, Richa! 😀
Meenu Malhotra says
January 20, 2017 at 4:09 amGlad to see your post. Such a lovely recipe. I prepare broccoli simply by frying it in the little olive oil & then sprinkle it with salt & black pepper. But your recipe is great. Will try this.
Meena says
January 20, 2017 at 5:31 pmhello Richa,
What a simple and tasty subzi recipe 🙂 I made this and the bean fajitas with cilantro lime dressing today. They’re very good; we loved it. Thanks for sharing your recipes with us…and making our lives healthier 🙂
Take care dear and God Bless you
Meena.
Richa says
January 21, 2017 at 3:51 pmThats Awesome! So glad you loved them!
Linnea Hanson says
January 21, 2017 at 12:15 pmWe had this last night and it was so good!
Richa says
January 21, 2017 at 3:50 pmThanks! I know right. Simple recipe posts like these dont get as much attention but these are such great additions to everyday meals.
Ayaka says
January 22, 2017 at 9:06 amWhen using other veggies as you suggested like carrot, sweet potato, etc, do you put more spice? Or making just 3cups of broccoli without other veggie makes this too spicy with the amount of spices as in the original recipe?
Richa says
January 22, 2017 at 1:46 pmI would start with the same amount. Taste towards the end and add more if needed. Each veggie absorbs or balances flavors differently, plus personal preference. so it depends. I have made similar dishes with Carrots and everything is similar with some additional salt to balance the sweetness.
Richa says
January 22, 2017 at 1:48 pmAh i was thinking that you are replacing the broccoli entirely. if you keep the total at 3 cups, then same amount of spices. If you use more veggies, then add more of the spices. You can always add them later when you taste.
Ayaka says
January 22, 2017 at 3:18 pmSounds good! I will try with just 3c broccoli + whole amount of spice for my first try!!
AV says
March 5, 2017 at 12:34 amI made this recipe recently: https://tmifood.wordpress.com/2017/03/05/shredded-broccoli/
You have so many nice recipes.
Gali Eddon says
August 22, 2019 at 7:29 ami wonder: can you use dried coconut? That’s what I have on hand…
Richa says
August 22, 2019 at 10:08 amyes
Sandhya says
October 10, 2019 at 4:41 amI usually don’t like brocolli..I tried your recipe with green peas and bit more chilli powder as I’m an Indian who like bit spicy,it was great. All of us liked it. Thanks for adding brocolli in our meal..
Richa says
October 10, 2019 at 11:17 amyay!
Lauren Valencia says
March 31, 2020 at 4:51 pmHow would you suggest shredding the broccoli?
Richa says
March 31, 2020 at 6:09 pmfood processor or chop small
Claire Potter says
July 18, 2020 at 7:30 pmExcellent and easy. Did not use the mustard seed or fenugreek. No broccoli taste for those who hate broccoli.
Vegan Richa Support says
July 20, 2020 at 2:29 pmPerfect !! Thank you, Claire, for stopping by & the amazing review!