Spicy Broccoli Recipe – Indian-Style with Mustard & Sambar Powder

Last Updated on 4 months by Neha Deshmukh

Spicy Broccoli Recipe – Indian-Style with Mustard & Sambar Powder

Hey everyone! I’m so excited to share this super flavorful and surprisingly easy Indian-style spicy broccoli recipe with you. I stumbled upon this a few years ago when I was trying to sneak more veggies into our meals, and it’s been a family favorite ever since. It’s a fantastic side dish that’s packed with flavor and comes together in under 30 minutes!

Why You’ll Love This Recipe

This isn’t your average steamed broccoli. We’re taking humble broccoli florets and giving them a vibrant Indian makeover with a quick temper of mustard and cumin seeds, a fragrant ginger-garlic base, and a generous sprinkle of sambar powder. It’s crunchy, a little spicy, and totally addictive. Plus, it’s a great way to enjoy a healthy vegetable with a serious flavor punch!

Ingredients

Here’s what you’ll need to make this delicious spicy broccoli:

• 1 small broccoli floret (about 200g)
• 1 medium onion, chopped
• 1 teaspoon ginger garlic paste
• 0.25 teaspoon pepper powder
• 0.25 teaspoon sambar powder
• 0.25 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon olive oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Sambar Powder: This is the star! Sambar powder is a South Indian spice blend that adds a lovely tangy, savory, and slightly sweet flavor. You can usually find it in Indian grocery stores or online. Don’t skip it – it really makes the dish!
• Mustard & Cumin Seed Tempering: This is a classic Indian technique. Heating the seeds in oil releases their aroma and creates a wonderful base flavor. Be careful, they will splutter!
• Olive Oil: I love using olive oil for a healthier twist, but you can absolutely use any cooking oil you prefer. It adds a subtle fruity note that complements the spices beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your broccoli into bite-sized florets. Give them a quick soak in warm water for about 5 minutes to make sure they’re nice and clean, then drain them well.
2. Next, parboil the broccoli in water with a pinch of turmeric and salt for just 2-3 minutes. This helps it cook through quickly while still staying nice and crunchy. Drain it thoroughly – we don’t want soggy broccoli!
3. Now, heat the olive oil in a pan over medium heat. Add the mustard and cumin seeds. Let them splutter and dance around for a few seconds – that’s where the magic happens!
4. Add the ginger-garlic paste and sauté for about 30 seconds until you can really smell that lovely fragrance.
5. Toss in the chopped onions and fry until they become translucent and softened.
6. Time for the spices! Add the pepper powder, sambar powder, and salt. Stir everything well to combine and make sure the spices are nicely coated on the onions.
7. Add the parboiled broccoli florets to the pan. Gently toss to coat them with all those delicious spices.
8. Cook on low heat for 3-4 minutes, stirring occasionally, until the broccoli is heated through and coated in the spice mix. Remember, we want to maintain that lovely crunch!
9. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the broccoli! The goal is to keep it crunchy.
• Adjust the amount of sambar powder to your liking.
• Make sure your pan is hot enough when you add the mustard seeds for a good splutter.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: Want it milder? Reduce the pepper powder. Want more heat? Add a pinch of chili powder or a finely chopped green chili along with the ginger-garlic paste. My friend, Priya, loves to add a dash of cayenne pepper!
• Gluten-Free: This recipe is naturally gluten-free.
• Quick Weeknight Version: If you’re really short on time, you can skip the parboiling step. Just add the raw broccoli florets to the pan and cook for a bit longer, stirring frequently.

Serving Suggestions

This spicy broccoli is fantastic as a side dish with:

• Steaming hot rice
• Warm roti or naan
• Dal and a simple Indian curry
• As part of a larger Indian thali (platter)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, but be aware that the broccoli may lose some of its crunch.

FAQs

Is this broccoli recipe suitable for meal prepping?

Yes, it is! However, the broccoli will soften a bit during storage. It’s still delicious, but the texture won’t be as crunchy.

Can I use a different oil instead of olive oil?

Absolutely! You can use any cooking oil you prefer, such as vegetable oil, canola oil, or coconut oil.

What is sambar powder and where can I find it?

Sambar powder is a South Indian spice blend made with lentils, dried chilies, and a variety of spices. You can find it in most Indian grocery stores or online retailers.

How can I adjust the cooking time to achieve different levels of broccoli crunch?

For extra crunchy broccoli, parboil for only 1-2 minutes and cook in the pan for just 2-3 minutes. For slightly softer broccoli, parboil for 3-4 minutes and cook in the pan for 4-5 minutes.

Can I add other vegetables to this recipe?

Definitely! You can add other vegetables like cauliflower, carrots, or bell peppers along with the broccoli. Just adjust the cooking time accordingly.