Looking for quick and healthy Indian broccoli recipes that you can make in your instant pot or on the stove?
Using Broccoli in Indian Food
Looking for quick and healthy Indian broccoli recipes that you can make in your instant pot or on the stove? Indian Veggie Delight has compiled a list of the best vegetarian broccoli recipes.
1. Broccoli & Spinach Soup
Broccoli spinach soup is a healthy, ultra-creamy soup made in an instant pot pressure cooker or on the stovetop with broccoli, spinach, and cheese. It is the perfect comfort dish for all year round.
This broccoli soup is a one-pot low carb keto dish that takes less than 30 minutes to prepare.
Soften the butter in a pan over medium heat. When the butter has melted, add the garlic and cook for 30 seconds.
Saute the onion until it becomes transparent.
Then add the broccoli and cook for 2 minutes before adding the water and cooking, covered, until the broccoli florets are tender, about 2-3 minutes.
Add the spinach, cheese, milk and season with salt and pepper. Stir everything together well. Bring the water to a boil. At this point, turn on the gas flame.
Puree the soup with an immersion blender until completely smooth. If you don't have an immersion blender, puree the mixture in stages in a blender once it has cooled down a bit.
If the soup is too thin, thicken with the cornstarch-water mixture and cook for 2 minutes. This results in a thick consistency.
Broccoli Spinach Soup is cooked and ready to eat.
2. Tandoori Broccoli
Tandoori broccoli tikka is a fusion dish made with broccoli marinated in a spiced yogurt-based marinade and baked in an airfryer or oven.
Make tandoori broccoli in the airfryer
To ensure consistent cooking, clean the broccoli head and cut it into bite-sized florets.
The broccoli is then blanched. Bring a medium saucepan of salted water to a boil over high heat.
Place broccoli in boiling water for 1 minute (for firm broccoli), then transfer to a bowl of water and ice cubes to cool.
Drain the water and pat them dry with paper towels or paper towels when they have cooled. Alternatively, you can cook the broccoli in the instant pot.
Mix hanging curd, besan, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, garam masala, chaat masala, kasuri methi, lemon juice, salt and oil together in a large mixing bowl.
Then add the blanched/steamed broccoli florets and toss them around so that each piece of broccoli is in the marinade. Place the bowl in the fridge for 15-20 minutes after covering it.
Bake in the airfryer at 180°C for 8-10 minutes or until the edges start to brown and crisp. Shake the basket well halfway through.
Spoon everything onto a serving platter, squeeze over some lime juice, sprinkle with chaat masala, then serve immediately with mint yogurt chutney.