Recipe
Broccoli Stir Fry (Indian Style)
Broccoli Stir Fry (Indian Style) cooks like a weeknight: spicy, direct, and ready for the table.
Start with Chickpea flour (besan), roasted, as shown and Red chili powder, to taste.
From the first sizzle to the bowl, about 15 minutes.
Ingredients
- Chickpea flour (besan), roasted, as shown
- Red chili powder, to taste
- Turmeric powder, as shown
- Coriander powder, as shown
- Salt, to taste
- Amchur powder, as shown
- Broccoli, as shown
- Capsicum, as shown
- Oil, as shown
- Salt, to taste
Steps
- Roast the chickpea flour, let it cool, then mix in the red chili powder, turmeric powder, coriander powder, salt, and amchur powder.
- Cook the broccoli in oil with salt until tender; add the capsicum.
- Gradually add the roasted chickpea flour mix, stirring well, and serve.
The reel
Tips
- Taste for salt before it leaves the pan. The pinch is easy to miss.
- Keep ginger and garlic moving in the oil so they toast instead of burn.
- Warm the bowl. A hot dish on a cold plate goes quiet in a minute.
Questions
How long does it take?
Broccoli Stir Fry (Indian Style) takes about 15 minutes, from the first cut to the plate.
Is it kid-friendly?
Not as written. Broccoli Stir Fry (Indian Style) isn't marked kid-friendly. Taste the heat before you serve it to kids, and set their portion aside if you add hot chili.
What can I substitute?
No Chickpea flour (besan), roasted, as shown? Use the closest thing you have in the same amount. Broccoli Stir Fry (Indian Style) is forgiving if the salt and the fat are right.
Cook this in Tadka
The reel, the steps, and the grocery list — one decision at 5pm.
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