This Broccoli Stir Fry dish is healthy, filling, nutritious, and full of flavors! It consists of crisp-tender broccoli florets stir-fried with ginger and sesame and further flavored with Indian spices.
Indian Style Broccoli Stir Fry is an easy recipe that comes together in less than 15 minutes. It can be served as a salad, a side dish, or when you want to have only a vegetable dish for lunch or dinner!
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Easy and Simple Broccoli Stir Fry
I do not like to eat raw broccoli, and even adding it to salad is not for me. But I love stir-fried broccoli, and I prefer to have it as a side dish or to add it to my pasta or salad.
While stir frying the broccoli with only salt and pepper is fine for me, sometimes I like to make it more flavorful.
As an Indian, I prefer to season broccoli with Indian spices when it comes to flavors. So that is how I made this Broccoli Stir Fry. However, it is not complicated and I have not used a lot of different spices.
Adding a little garam masala adds many flavors, chaat masala makes the dish more enjoyable. But feel free to customize the recipe and make it with your favorite spices.
Making Broccoli Stir Fry is super easy and quick. It is great as a side dish or to have as a large portion of vegetables with lunch or dinner.
Why You Will Enjoy Broccoli Stir Fry
- Broccoli Stir Fry is healthy, filling, and satisfying.
- The recipe is simple and quick.
- It is delicious and flavorful with a fusion style.
- The dish will come together in less than 15 minutes.
- This Indian Style Broccoli Stir Fry is suitable for vegan and no onion, no garlic diet.
Ingredients and Notes
- Broccoli: Use fresh and tender broccoli for this recipe. Cut the broccoli into bite-sized florets for quick and even cooking.
- Oil: I used olive oil, but for more flavor, you can use sesame oil or peanut oil. Otherwise, use your favorite cooking oil for this recipe.
- Ginger: Ginger adds a great flavor to the Broccoli Stir Fry. Adjust the quantity of ginger according to your taste preference.
- Sesame Seeds: Use white or brown sesame seeds. If you do not like to add sesame seeds, skip them.
- Cornstarch: I used a cornstarch mixture for this recipe. Cornstarch helps the spices to stick to the broccoli florets and also provides a crispy texture.
- Soy Sauce: Soy sauce will enhance the flavor and color of the dish. But if you are following a gluten-free diet, leave out soya sauce or use a gluten-free option.
- Maple Syrup or Sugar: A small amount of sweetener enhances the other flavors of the dish. You can use maple syrup or sugar, whatever you like.
- Salt: Initially, add a little less salt because the dish contains soy sauce. Then taste and adjust the salt accordingly.
- Garam Masala: This Indian spice blend will provide warm flavors to the dish. Instead of garam masala, you can use Homemade Curry Powder, if you prefer. However, to keep the dish simple, skip the garam masala.
- Chaat Masala: Chaat Masala provides a punch of flavors with some tanginess. Instead of chaat masala, you can sprinkle black pepper, a pinch of black salt, and amchur powder.
- Lemon: Squeeze some lemon juice before serving if you prefer.
- Cilantro: I love garnishing Broccoli Stir Fry with cilantro for earthy flavors. But skip it if you want.
How To Make Broccoli Stir Fry
- Rinse the broccoli florets and completely drain.
- Set aside.
- In a small bowl or measuring cup, mix water, cornstarch, maple syrup (or sugar), and soy sauce. Set aside.
- Heat oil in a pan and chopped ginger.
- I used olive oil, but you can use sesame oil or peanut oil for more flavor.
- Stir-fry the ginger for a few seconds, then add the sesame seeds.
- Instead of white sesame seeds, you can use brown sesame seeds.
- Fry the seeds until they start popping or are lightly golden.
- Add broccoli and mix well.
- Cook the broccoli on moderately high heat for 3-4 minutes, stirring occasionally.
- Add salt and cornstarch mixture.
- Stir immediately to mix everything well.
- Continue cooking broccoli on medium-high heat until the florets are tender but still slightly firm and crisp, about 3-4 minutes.
- Add garam masala and chaat masala, mix well.
- Turn off the heat and squeeze lemon juice to taste if you prefer.
- Transfer the broccoli stir fry to the serving bowl, garnish with chopped cilantro and serve hot.
Storing Suggestions
- It is best to serve the Broccoli Stir Fry immediately. But if you have leftovers, cover it tightly and refrigerate for two days.
- Reheat it on the stovetop on moderately high heat or air fry until heated through before serving.
Variations
Add More Vegetables: Add more veggies, such as carrots and green beans, to the broccoli stir fry. Basically, add vegetables with the same cooking time as broccoli.
Make A Salad: Add the stir-fried broccoli to your green salad and make it more filling and healthier.
Zoodles: Add zucchini noodles for a fun and healthy variation.
Paneer: To add more protein and creaminess to the Broccoli Stir fry, add paneer cubes. For a vegan diet, add tofu.
Make Dinner: Add this flavorful stir-fried broccoli to your pasta or fried rice for a complete and healthy meal.
Recipe Tips
- Stir-Frying: If you have a wok, use it for traditional stir-frying. Otherwise, use a non-stick, wide frying pan. Stir-fry the broccoli on medium-high heat for a perfectly charred and tender texture.
- Spices: If you do not like to add garam masala, you can skip it. But if you want to make the dish slightly to moderately spicy, add the red or green chili sauce of choice.
- Ginger: Instead of finely chopping the ginger, you can add thinly sliced ginger wedges.
- Soy Sauce: Instead of soy sauce, use tamari for more umami flavor.
More Easy and Healthy Recipes
Recipe Card
Broccoli Stir Fry (Indian Style)
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Ingredients
For The Cornstarch Mixture
- ⅓ cup water
- 1 tablespoon cornstarch
- ½ teaspoon maple syrup or sugar
- 1 teaspoon soy sauce
For The Broccoli Stir Fry
- 1 tablespoon oil
- 1 tablespoon finely chopped ginger
- 1 tablespoon white sesame seeds
- 400 g broccoli florets (bite-sized)
- Salt to taste
- Prepared cornstarch mixture
- ¼ teaspoon garam masala (or add to taste)
- ¼ teaspoon chaat masala powder
- Lemon juice to taste (optional)
- 1 tablespoon finely chopped cilantro for garnishing (optional)
Instructions
- Rinse the broccoli florets and thoroughly drain. Set aside.
- Mix water, cornstarch, maple syrup (or sugar), and soy sauce in a small bowl or measuring cup. Set aside.
- Heat oil in a pan and chopped ginger. Stir fry the ginger for a few seconds and add sesame seeds. Fry the seeds until they start popping or lightly golden.
- Add broccoli and mix well. Cook the broccoli on moderately high heat for 3-4 minutes, stirring occasionally.
- Add salt and cornstarch mixture. Stir immediately to mix everything well. Continue cooking broccoli on medium-high heat until florets are tender but still slightly firm and crisp. It will take about 3-4 minutes.
- Add garam masala and chaat masala, mix well. Turn off the heat and squeeze lemon juice to taste if you prefer.
- Transfer the broccoli stir fry to the serving bowl, garnish with chopped cilantro and serve hot.
Storing Suggestions
- It is best to serve the Broccoli Stir Fry immediately. But if you have leftovers, cover it tightly and refrigerate for two days.
- Reheat it on the stovetop on moderately high heat or air fry until heated through before serving.
Notes
- Stir-Frying: If you have a wok, use it for traditional stir-frying. Otherwise, use a non-stick, wide frying pan. Stir-fry the broccoli on medium-high heat for a perfectly charred and tender texture.
- Spices: If you do not like to add garam masala, you can skip it. But if you want to make the dish slightly to moderately spicy, add the red or green chili sauce of choice.
- Ginger: Instead of finely chopping the ginger, add thinly sliced ginger wedges.
- Soy Sauce: Instead of soy sauce, use tamari for more umami flavor.
Anonymous says
I don’t have Chaat masala. Is there something I can use in its place?
Jigna says
Hi there! If you do not have Chaat masala, you can skip it.
Or add a little more lime or lemon juice. Also, you can add Amchur (dry mango) powder and freshly ground black pepper instead of Chaat masala.