Broccoli Cauliflower Sabzi

1. 1

   Prepare the vegetables.

   Rinse the broccoli and cauliflower well. Cut them into medium-sized, bite-sized florets and set aside.

   TIPEnsure the florets are dry before adding to the pan to prevent them from steaming instead of stir-frying.
2. 2

   Temper the spices.

   • Heat mustard oil in a wide pan or kadai over medium heat until it's slightly smoking to remove its pungency.
   • Reduce the heat and add the cumin seeds. Let them crackle for about 30 seconds.
3. 3

   Build the aromatic base.

   • Add the finely chopped onions and sauté until they turn translucent, about 2-3 minutes.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4. 4

   Cook the masala.

   • Add the chopped tomatoes and cook until they become soft and mushy.
   • Stir in the turmeric powder, red chili powder, and salt. Mix well and cook for a minute until the oil starts to separate from the masala.

   TIPMashing the tomatoes with the back of your spatula helps them break down faster.
5. 5

   Cook the broccoli and cauliflower.

   • Add the broccoli and cauliflower florets to the pan. Stir gently to coat them evenly with the masala.
   • Sprinkle 1/4 cup of water, cover the pan with a lid, and let it cook on low-medium heat for 7-8 minutes.
   • Check halfway through to ensure it's not sticking to the bottom.

   TIPAvoid adding too much water. The vegetables should be tender-crisp, not mushy.
6. 6

   Finish and garnish the sabzi.

   • Once the vegetables are cooked to your liking, uncover the pan and increase the heat to evaporate any excess moisture.
   • Sprinkle the garam masala and mix gently.
   • Turn off the heat, garnish with fresh chopped coriander leaves.
7. 7

   Serve hot.

   Serve the Broccoli Cauliflower Sabzi hot as a main dish or as a side with roti or dal.

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