Broccoli Cauliflower Sabzi
A quick, everyday Indian stir-fry that brings together tender broccoli and cauliflower florets. Spiced with cumin, turmeric, and a touch of garam masala, this dry sabzi cooks in one pan and pairs perfectly with roti or dal rice.
For 4 servings
- prep · ~5 min
Prep the vegetables.
Wash the cauliflower and broccoli thoroughly. Cut into medium, evenly sized florets so they cook uniformly.
- temper · ~5 min
Make the tempering.
1.Heat oil in a heavy-bottomed pan or kadhai over medium heat.2.Add cumin seeds and let them sizzle and crackle for 30 seconds.3.Add chopped onion and slit green chilies. Sauté until the onions turn translucent (3-4 minutes). - saute · ~3 min
Build the masala base.
1.Add ginger-garlic paste and sauté until the raw aroma fades (1 minute).2.Sprinkle in turmeric powder, red chili powder, and coriander powder. Stir quickly.3.Cook the spices for 30 seconds until fragrant, taking care not to burn them.TIPKeep the heat medium-low so the ground spices don't burn. - saute · ~10 min
Cook the florets.
1.Add the cauliflower and broccoli florets to the pan.2.Sprinkle salt evenly over the top and toss well to coat the florets with the masala.3.Cover the pan and cook on low heat for 8-10 minutes. Stir once halfway through.TIPThe vegetables release their own moisture; avoid adding water to keep the sabzi dry. - saute · ~2 min
Finish the sabzi.
1.Remove the lid and check if the florets are tender yet firm to the bite.2.Increase the heat to medium and stir-fry for 2 minutes to evaporate any leftover moisture.3.Sprinkle garam masala and squeeze fresh lemon juice over the top. Toss once more. - garnish
Garnish with fresh coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut florets into uniform sizes so they cook evenly in the same time.
- 2Do not add water when covering the pan — the vegetables release enough steam to cook.
- 3Cook covered on low heat for exactly 8-10 minutes to retain a tender-crisp bite.
- 4Stir-fry on high heat after steaming to remove excess moisture and avoid a soggy sabzi.
- 5Add garam masala and lemon juice at the very end to keep their aromas bright and fresh.
- 6Leftover sabzi stays good for 2 days in the fridge; reheat in a dry pan without adding water.
Adapt it for your goals.
Vegan
This sabzi is already vegan — just confirm your garam masala has no hidden dairy. It's a naturally plant-based side dish.
low oilLow-oil
Reduce oil to 1/2 tablespoon and use a non-stick pan. The moisture from the florets prevents sticking. Great for a lighter everyday meal.
high proteinHigh-protein
Add 1/2 cup of boiled chana (chickpeas) or paneer cubes in step 4. Toss gently to coat with masala for a more filling main dish.
jainJain
Skip the onion, ginger, and garlic. Use asafoetida (hing) in the tempering instead. The green chili and cumin still provide plenty of flavor.
Why this is on our healthy list.
Rich in Sulforaphane
Broccoli and cauliflower are both cruciferous vegetables that contain sulforaphane, a compound studied for its antioxidant and anti-inflammatory properties.
High in Fiber
This sabzi is packed with dietary fiber from both broccoli and cauliflower, supporting healthy digestion and prolonged satiety.
Low in Calories
With only 1 tablespoon of oil and no heavy cream or coconut, this dish is a low-calorie, nutrient-dense side option.
Good Source of Vitamin C
Broccoli and cauliflower are excellent sources of vitamin C, which supports immune function and collagen production.
Frequently asked questions
You may have added water while cooking or left the lid on too long. For tender-crisp results, cook covered on low heat for exactly 8-10 minutes without any added water.
