Ingredients

• Broccoli, cut into small florets: 2 cups
• Besan (gram flour), dry roasted: 3 tablespoons
• Onion, finely chopped: 1 medium
• Tomato, finely chopped: 1 medium
• Garlic, minced: 4-5 cloves
• Green chilies, chopped: 1-2
• Cumin seeds (jeera): 1 teaspoon
• Turmeric powder (haldi): 1/2 teaspoon
• Red chili powder: 1/2 teaspoon
• Coriander powder (dhania powder): 1 teaspoon
• Garam masala: 1/2 teaspoon
• Salt: to taste
• Oil: 1 tablespoon
• Water: 2-3 tablespoons (if needed)
• Fresh coriander leaves, chopped: for garnish
• Lemon juice: 1 teaspoon (optional)

Preparation

Wash and cut broccoli into small florets.

Dry roast besan in a pan on low heat until golden and aromatic. Keep aside.

Heat oil in a pan and add cumin seeds. Let them splutter.

Add chopped garlic and green chilies. Sauté for a few seconds.

Add onions and sauté until golden brown.

Add tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until tomatoes turn soft.

Add the broccoli florets and mix well. Cover and cook for 5-7 minutes on low-medium heat until slightly tender.

Sprinkle roasted besan over the sabji and mix well.

Cook on low heat for 2-3 minutes, stirring occasionally. If the mixture seems dry, sprinkle a little water.

Add garam masala and mix well. Cook for another minute.

Garnish with chopped coriander and a squeeze of lemon juice.

Serve hot with roti, chapati, or paratha.

Servings: 2

Notes

1. For extra crunch, lightly roast broccoli before adding.
2. Besan helps absorb excess moisture and gives a nutty flavor to the dish.