Monday, February 21, 2011

Broccoli ka kheema/Minced broccoli with Indian spices

These days, I am experimenting more with broccoli recipes with Indian spices. This is a very simple, subtle & a crunchy dish that goes well with rice. This is unlike the normal gobi kheema recipe that uses tomato puree. I make this often for weekday lunch. My son relishes this dish with some ghee & rice. I coined the name broccoli ka kheema, could not think of a better one :)


Preparation time: 5 mins
Cooking time: 5-7mins

Ingredients: (Serves 2)
Broccoli: 2 cups, shredded
Garlic: 3 pods, minced
Spice powder: 1.5 tsp (I used this spice powder. Infact you could use any spice powder of your choice)
Red chilli powder: 1/2tsp
Oil: 1 tbsp
Nigella seeds/Kalonji: 1 tsp
Cumin seeds: 1/2 tsp
Salt: According to taste
Lemon juice: 1 tsp, optional
Coriander leaves: 1 tbsp, finely chopped


Method:
  • Shred the broccoli. I let my chopper do it for me!
  • Heat oil in a broad skillet. When oil is hot, add kalonji & cumin seeds. When seeds leave out a nice aroma, add the garlic & saute till the garlic turns golden.
  • Throw in the shredded broccoli & mix.
  • Add the salt, spice powder, red chilli powder & cook it on a medium heat for 3-5mins. Keep stirring in between. 
  • After the broccoli is cooked, increase the heat to high-medium & keep stirring continuously for 2-3mins. This step will ensure to remove all the moisture from the broccoli & make it crisp & crunchy.
  • Turn off the heat. Add lemon juice & coriander leaves. Mix well & serve it as a side dish for rice.

Notes: 
  • Do not get tempted to sprinkle water, we need this dish crunchy! 
  • I have tried this dish with variety of spice powders including sambar powder. Some spice powders that could be tried are kitchen king masala, pulao masala, sambar powder, curry powder. 
  • You could even mix the spice powder, oil, garlic, broccoli & roast it in the oven! I will try it next time & update the result here.