A year or so ago, I had a request for some broccoli and oats based recipe from one of my blog readers. I was able to post one last year, but then I totally forgot about that request and though I make this recipe often I had not stopped to document it to post. Last week I got the opportunity to do just that. It was very delicious with rice and roti that I served for dinner . The whole trick in this recipe was to keep the color of broccoli green, so that the dish when served looks appetizing and colorful.
Measuring Cups and Spoons
Broccoli - 1 pound
Onions - 1 sliced
Tomato - 2 roughly chopped
Kashmiri Chilli Powder - 1/2 tsp ( add more for spice)
Cumin Seeds - 1/2 tsp
Cumin Powder - 1 tsp
Coriander Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Water - 1/2 cup Plus extra for boiling broccoli
Oil - 1 tbsp
Kasturi Methi - 1 heaped tbsp crushes
Cilantro - 2 tbsp chopped
1. Heat the sauce pan with enough water. When it gets to a rolling boil, add the cut broccoli and allow it to cook until it gets half down.
2. Remove 1/2 cup of this water set aside and drain and add it to a bowl of cold water.
3. Heat the sauté pan with some oil. Add cumin seeds as soon as the oil is heated.
4. Add onions and cook them until they are transparent, add tomatoes and cook for a few minutes. Add the powders( turmeric, chilli powder, gram masala, cumin, coriander) and cook until all the masalas are fully incorporated
5. Add the reserved 1/2 cup of water, cover and cook the spices for a few minutes.
6. Add the drained broccoli, salt and mix it well with the broccoli. Cover and cook for a few minutes and garnish with kasturi methi and cilantro and serve them hot.