Broccoli Capsicum Masala | Shimla Mirch Broccoli Sabzi

One of my readers requested me to post some simple and quick recipes using broccoli. Though I regularly make curries and other dishes with broccoli, I never got a chance to click and blog here. So I’m planning to post some healthy and easy recipes with broccoli here. 

You must be aware that broccoli is a powerhouse of nutrients. It is is a good source of fibers, vitamins and phyto-nutrients. A regular serve of broccoli lowers the risk of developing diabetes, heart disease, cancer, prevents digestive problems, constipation and boosts the immune system.

Today I’m posting a easy and quick sabzi (dry curry) with broccoli and capsicum that goes well with chapathi / phulka or with rice and dal. I have used yellow and red color capsicums to make it look colorful, but you can use any color capsicum. Let’s see how to make this simple and delicious broccoli capsicum masala.

Broccoli Capsicum Masala

Indian style curry with broccoli, capsicum and spices

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Servings 3

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

• 1 medium-sized broccoli
• ½ red capsicum sliced
• ½ yellow capsicum sliced
• 1 large onion sliced thinly
• 1 sprig curry leaves
• 1 tsp ginger-garlic paste
• 1 large tomato sliced thinly
• ¼ tsp turmeric powder
• 1 ½ tsp coriander powder
• ¾ tsp red chilly powder
• ½ tsp pepper powder
• ¼ tsp garam masala
• 1 tbsp kasuri methi / dried fenugreek leaves
• 2 tbsp oil
• 1 tsp cumin seeds / jeera
• ½ tsp fennel seeds / sombu / saunf
• ¼ tsp asafoetida / hing
• Salt to taste

Instructions

• Cut the broccoli into medium sized florets. Put them in hot water in 2 minutes. Drain and set aside.
• Heat oil in a pan/kadai and add cumin seeds, fennel seeds and asafoetida. Add onion, curry leaves and fry till the onions turn lightly golden.
• Add ginger-garlic paste and fry for a minute. Then add tomatoes and fry until they become soft and mushy.
• Add turmeric powder, coriander powder, red chilly powder, pepper powder, garam masala, kasurmi methi, 1 tbsp water and fry for 1-2 minutes.
• Add broccoli, capsicum, salt and mix well. Cover and cook until the broccoli and capsicum is cooked. Open and fry for another 1-2 minutes.

Notes

• Make sure that the broccoli and capsicum are not overcooked. They must still retain some of the crunchiness.
• Adjust the amount of red chilly powder according to your spice preference.

Course: Side Dish

Cuisine: Indian

Keyword: Side Dish for Roti