This recipe is inspired by Indian cuisine and its original name is broccoli sabji or subzi. Easy to prepare and with an excellent flavor.
It is a perfect dish to vary the most typical ways of cooking broccoli without too many complications.
The secret is to chop it very well and sauté it in a good pan with many spices, until it is tender but crisp.
It can be served with rice or a dhal-style vegetable stew.
Ingredients for 4 people
- -Broccoli 2
- -3 / 4 teaspoon mustard seeds
- -Cumin grain 1/2 teaspoon
- -Small red onion 1
- -Fresh ginger (a small piece) 1
- 1/2 teaspoon granulated garlic
- 1/2 tsp ground turmeric
- - 1/4 teaspoon sweet paprika
- -Spicy paprika a pinch
- 1/2 tsp ground coriander
- 1/4 teaspoon ground dried fennel
- 1/4 tsp ground cinnamon
- -Grated coconut
- -Fresh parsley or chives or coriander
- -Lemon 1
- -Ground black pepper
- -Extra virgin olive oil
-The recipe will take you 5 minutes to prepare and another 25 minutes to cook
-First, wash the broccoli well and cut the stems that we will reserve for other recipes. The part of the bouquets chop it well or use a food processor, you can also leave more whole pieces, but that is to taste.
- Chop the red onion, grate the ginger and leave the spices on hand.
-Heat a little oil in a good non-stick pan and add the mustard seeds and cumin. When they start to jump, add the onion with the ginger and a pinch of salt. Stir the preparation until the onion is slightly transparent.
-Afterwards add the ground spices, stir a little and add the broccoli.
-Sauté all the preparation while stirring so that it takes the flavors well.
-While we stir, add two tablespoons of coconut, salt and pepper. Also add a little water. Cover and cook for 5 minutes, trying not to burn underneath.
-Finally continue cooking, sautéing the whole until you have the desired broccoli texture.
-Salt and pepper to taste, while adding a little lemon juice and zest.
-Finally, serve with extra grated coconut and some chopped fresh herbs.