Broccoli Masala Curry | Indian Curries | Simple Curries | Cookd
#broccoli #masala #curry
Spice it Up with this simple and flavorful Broccoli Masala Curry! ????
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Broccoli Masala Curry Recipe:
Broccoli - 1 no (medium-sized)
To Grind:
Tomato (roughly cut) - 2 nos
Other Ingredients:
Oil - 1 tbsp + 1 tbsp
Cumin - ¼ tsp
Black Peppercorn - ¼ tsp
Green Chilli (finely chopped) - 2 nos
Onion (finely chopped) - 2 nos
Ginger Garlic Paste - 1 tbsp
Salt - ½ tsp
Turmeric Powder - ¼ tsp
Red Chilli Powder - ¾ tsp
Coriander Powder - 1 tsp
Water - ½ Cup
Curd (beaten) - 3 tbsp
Garam Masala Powder - ½ tsp
Sugar - ¼ tsp
Coriander Leaves (finely chopped) - 3 tbsp
Fresh Cream (optional) - 2 tbsp
Cooking Instructions:
1. Cut the broccoli into florets. Wash and clean them, and strain the water. Set aside to dry.
2. Grind the tomato into a puree. Set aside.
3. Heat oil in a pan. Fry the broccoli for 2 minutes on high heat. Remove from the pan and set aside.
4. Add oil in the same pan. Once it heats up, add cumin and black peppercorn. Add onion and green chilli. Saute until the onion turns golden brown in colour.
5. Add ginger garlic paste, salt, turmeric powder and red chilli powder. Saute for 2 minutes.
6. Add the tomato puree, cover and cook on low heat for 5 minutes.
7. Add beaten curd, garam masala powder and sugar. Stir and cook on high heat for 2 minutes.
8. Add the broccoli, cover and cook for 2 minutes.
9. Finish with chopped coriander leaves and fresh cream (if using). Serve with rice or chapathi.
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Broccoli in garlic sauce | incidentally vegan | Chinese-American inspired
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***RECIPE, SERVES TWO***
1 medium-large crown of broccoli (about 12 oz, 340g)
3-4 garlic cloves
1 small thumb of ginger (about the same amount as the garlic)
1/2 a small fresh chili (or throw the whole thing in)
1 cup water or stock or reserved broccoli water (see below)
1/2 teaspoon onion powder
1/4 cup (60mL) soy sauce
1-2 tablespoons brown sugar (or white sugar + a dab of molasses, or honey)
2 teaspoons mustard
2-3 tablespoons Marmite (or oyster sauce)
1-2 teaspoons toasted sesame oil
2-3 tablespoons cornstarch (or any refined starch)
pepper
MSG to taste (salt would be fine)
any cooking oil
sesame seeds for garnish (very optional)
1 cup (200g) white rice (dry)
Wash and drain the rice, combine it with 1.75x the volume of plain water in a pot, bring to a boil uncovered and cook until the water level goes just below the surface of the rice. Cover, reduce the heat to low and let cook for 10-15 minutes or until all the water is absorbed. Turn the heat off but leave the lid on as it rests until you eat. Fluff before serving.
(Or make your rice however you want — there's literally no way I can make rice on the internet that won't make people angry, so I just try it a different way every time.)
While you're getting the rice going, peel and chop the garlic and ginger with the chili.
Put a steamer basket at the bottom of a big pot and put in enough water to come up to the basket. Cover the pot, put the heat on high and bring the water to a boil. (If you don't have a steamer, you can boil the broccoli instead.)
While you're waiting for the water to boil, cut the broccoli into bite-sized florets. When the steamer is steaming, throw in all the broccoli, cover, and get a big bowl of ice water ready. When the broccoli has steamed for three minutes (maybe 3:30 if you're boiling instead of steaming), pull it out and dump it immediately into the ice water. Stir it around until the pieces have all cooled down. They should feel a little undercooked at this stage.
If you want, save 1 cup (237mL) of the green steamer water to use in the sauce. Once the pot is empty and dry, return it to the burner and put your heat on medium.
Coat the pan with a thin film of oil (NOT the sesame oil), throw in the garlic, ginger and chili, stir and fry for a couple minutes until soft. Put in the cup of water (or stock or reserved broccoli water), soy sauce, sugar, mustard, Marmite, sesame oil, onion powder and a few grinds of pepper.
While that's simmering, dissolve the cornstarch in just enough water to make a thick slurry. While one hand stirs, use the other hand to drizzle in slurry until you get a very thick consistency — you might not need all of the slurry.
Taste the sauce, consider adding MSG (or salt) or more of any of the other sauce ingredients it might need. Remember that the broccoli and rice are totally unseasoned, so the sauce needs to be strong enough and salty enough to flavor both itself and the broccoli and rice, i.e. too strong on its own. The texture should be very thick, because the broccoli will water it down a little. The sauce is easy to burn when it's this thick, so you might want to turn the heat down (or off).
Pull the broccoli out of the water, drain it thoroughly and toss it in the sauce until warm and coated. You can stir in water if the sauce is too thick. Dish out the rice, serve the broccoli and extra sauce on top, optionally garnish with sesame seeds.
Easy Broccoli Cheddar Frittata
This easy vegetarian frittata is quick and easy to make for a low carb breakfast option.
Use farm fresh eggs and broccoli, grated cheddar or your favorite cheese, jarred roasted peppers and a few spices. Breakfast is ready in about 25 minutes.
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BROCCOLI WITH POTATOES | indian style broccoli | broccoli recipe | broccoli and potato dry fry
BROCCOLI WITH POTATOES | इंडियन स्टाइल ब्रोकली
[INGREDIENTS]
Broccoli florets from 1 large Broccoli
1 large potato
1 tomato
Capsicum chunks
1 sliced onion
1/2 tsp cumin seed
1 green chilli
1/2 tsp turmeric powder
1/2 tsp kashmiri red chilli powder
1/2 tsp black pepper powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 and 1/2 tbsp tomato ketchup
1 tbsp of refined oil for cooking
Salt as per taste
Coriander leaves for garnishing
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????????Broccoli fry lunch dinner????????????????#cookwithrachna#shorts#broccoli#recipe#vegan
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HOW TO COOK BROCCOLI | BEST sautéed broccoli recipe
Learn how to cook broccoli in the most delicious way! This sauteed broccoli recipe is cooked with garlic and olive oil and comes together in minutes. If you want to know how to make broccoli that your whole family will love, you have to try sautéing your broccoli, it's simply the best!
This easy broccoli side dish pairs well with chicken, fish, pasta and whole grains. It’s a bright and flavorful way to cook broccoli and can be enjoyed in so many different ways (including straight from the pan with a fork!).
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INGREDIENTS & PRODUCTS USED + MENTIONED:
12-inch nonstick saute pan with lid:
Pairing knife:
8-inch chefs knife:
Glass storage container:
RECIPES MENTIONED:
Broccoli Stem Soup:
Roasted Popcorn Broccoli:
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TIMESTAMPS:
0:00 Intro
0:30 Broccoli Prep
1:21 Garlic Prep
2:00 Cooking
SAUTEED BROCCOLI RECIPE
2 tablespoons extra virgin olive oil
4 cups broccoli florets, (1 head of broccoli)
4-6 cloves garlic, chopped
1/4 cup water
salt and pepper
INSTRUCTIONS
Heat olive oil in a large saute pan over medium heat. Add in the garlic with a pinch of salt and saute until fragrant (about 30-60 seconds).
Add broccoli to the pan, season with salt and pepper and saute for 2 to 3 minutes.
Add in 1/4 cup of water, pop on the lid and cook for another 3 to 5 minutes, or until the broccoli is tender. Remove the lid and cook until any extra water has evaporated out of the pan.
Adjust seasonings, serve and enjoy!
NUTRITION
Serving: 1cup | Calories: 97kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 567IU | Vitamin C: 82mg | Calcium: 49mg | Iron: 1mg
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#lbroccolirecipe #bestbroccoli #sauteedbroccoli