Indian-style Broccoli

Indian-style Broccoli

Today I tried a new twist on good, old, under-rated broccoli. The spicy yoghurt sauce turns the winter green into a dish reminiscent of summer. Next time I would use a food processor for grinding the spices, as grinding by hand didn't lead to a uniform result.

Indian-style Broccoli

Adapted from Cook with Jamie by Jamie Oliver


1 head broccoli, cut into florets
salt and black pepper
olive oil
2 tsp cumin
2 tsp fennel seeds
5 cardamon capsules, remove and keep the seeds, discard the pods
zest and juice of one lemon
250 g yoghurt


Blanch the florets in salt water for about 4 minutes. Heat the olive oil in a pan and roast the florets until lightly browned. In a dry pan, heat the spices until fragrant and grind them up in a mortar or food processor. Whisk the ground spices and the lemon zest and juice into the yoghurt. Adjust the seasoning with salt and pepper and dribble the yoghurt over the broccoli florets.


Jim said...

Ich stand in letzter Zeit schon so oft vorm Broccoli und wusste nie so recht, was ich damit anfangen sollte, weil Broccoli-Pasta oder -Suppe allmählich langweilt. Wird Zeit für was Neues. Danke für die Inspiration.

Couscous & Consciousness said...

Oh Andreas - so glad you shared this one. My partner's most favourite vegetable in all the world is broccoli. He is away in India at the moment for two months (where incidentally he is loving the food but having trouble finding broccoli), so I will definitely be making this for him when he gets home :-)