A vegetarian Indian dish in the spirit of Nizamabad cooking — Nizamabad Platter Twilight Broccoli brings a twilight touch with a classic cutlet finish. About 38 minutes from fridge to table.
Prep 13 min Cook 25 min Serves 4 Hard
Ingredients
🧂Saltto taste
🧅Onion1, finely chopped
🍅Tomato2, chopped
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Red Chili Powder1 tsp
🥬Broccoli250 g, chopped
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
Instructions
1
Heat oil or ghee in a heavy kadhai over medium heat.
2
Add cumin or mustard seeds and let them crackle.
3
Saute onion until golden, then stir in ginger-garlic paste.
4
Add tomatoes and powdered spices; cook until oil separates.
5
Add the main ingredient with a splash of water; cover and simmer.
6
Uncover, adjust salt and spice, and cook to the desired consistency.
Chef's tip
Chop everything mise-en-place; the cook goes quickly once oil is hot.
