Tasty steamed broccoli is cooked with Bengal gram and fenugreek seeds in an onion and garlic base and flavoured with Indian masalas. It is packed with an array of textures and flavours.
Methi (fenugreek) seeds are known for their bitterness, but in this stir-fry surprisingly you won’t taste any bitterness at all, due to soaking.
We love ours with piping hot wholemeal round and soft Gujarati rotlis and butternut squash raita .
Check out our other broccoli recipes – Broccoli Rice and Broccoli and Pear Soup (Instant Pot)
Ingredients
● Broccoli – steam the broccoli before adding to the stir-fry – you may use frozen broccoli too, just thoroughly defrost before using it.
● Chana Dal / Bengal Gram – available in most of the stores. Cook before adding to the stir-fry. If not available use yellow moong daal.
● Methi seeds / Fenugreek Seeds – if you can’t find or don’t like the taste of it omit it totally. Soak before adding it to the stir-fry.
● Onion and garlic – roughly chopped.
● Spice mix – red chilli and turmeric powder, ground cumin and coriander and garam masala.
● Lemon juice
● Oil
How to cook Chana Dal/Bengal Gram
In an Instant Pot –
If you have time on your hand, soak chana daal for half an hour before adding it into the Instant Pot.
Add washed chana daal in the pan of the Instant pot along with water.
Close the lid, turn the valve to sealing and pressure cook HIGH on 7 minutes.
We need soft-cooked daal but retained its shape.
After 10 minutes NPR release the pressure manually.
In a pressure cooker –
Place washed chana daal in a pressure cooker with water, after 3 whistles turn off the heat.
Let the pressure cooker cool naturally.
Use cooked daal in this stir-fry.
On the stove – this method may take longer cooking time.
In pan add daal and water.
Bring it to boil on medium heat.
Cook the daal till done if needed add water while cooking.
How to soak Fenugreek/Methi seeds
Clean and wash the methi seeds in cold water.
In a bowl soak the seeds in cold water for 3-4 hours or overnight.
For this stir-fry drain the water and use it.
How to make Broccoli Stir-Fry with Indian Masala Step by step
Heat oil in a pan, add chopped onion and garlic and saute for 3-4 minutes.
Add all the spices powders.
Then add methi and chana daal, mix.
Tip in broccoli.
Add salt and mix, stir-fry for another 3-4 minutes.
Add lemon juice, mix and serve.
Serving Suggestion
Pair it with steamed boiled rice, quinoa or bulgur-wheat.
For an Indian meal serve with zucchini curry , ajwain paratha , masoor dal , basmati rice , tomato raita and kachumber salad .
Storage
Fridge – this stir-fry is best eaten immediately. It will stay fresh for up to 2 days max in the fridge but reheating will destroy the texture.
Freezer- I do not recommend freezing as the broccoli will not retain its shape and texture when defrosting.
Tips
To keep the broccoli looking bright green, steam, and then blanch in cold water immediately once cooked.
Keep aside or freeze some boiled chana daal, to make Gujarati style Chana Daal later.
A pinch of sugar adds lovely flavour to this stir-fry too.
Other Vegetable recipes:
Mains
Vegan Kale and Tofu Curry
Okra, Capsicum and Peanut Stir-fry
Sundried Tomato and Chickpea Cakes with Cashew and Oats
Black Bean and Sweet Potato Quesadilla
Dips
Gujarati Style Smokey Aubergine Dip
Indian Broccoli Stir-Fry
Ingredients
- 200 gram Broccoli steamed
- ½ cup Bengal gram cooked -chana daal
- 3 tablespoon Fenugreek seeds soaked
- 1 medium Onion chopped
- 3-4 cloves Garlic chopped
- 2-3 tablespoon Oil
- 1 teaspoon Red chilli powder
- ½ teaspoon Turmeric powder
- 1-2 teaspoon Ground cumin and coriander ground
- ¼ teaspoon Garam masala
- Salt to taste
- Lemon juice
Instructions
- In a heavy-based pan heat oil.
- Add chopped onion-garlic.
- Saute for a couple of minutes.
- Add all the spices powders and mix.
- Now add soaked methi (fenugreek) and cooked daal without any water.
- Mix well and add steamed broccoli.
- Combine everything and add salt.
- Stir-fry the mix another couple of minutes.
- Add lemon juice.
- Serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Indian Broccoli Stir-Fry
Ingredients
- 200 gram Broccoli steamed
- ½ cup Bengal gram cooked -chana daal
- 3 tablespoon Fenugreek seeds soaked
- 1 medium Onion chopped
- 3-4 cloves Garlic chopped
- 2-3 tablespoon Oil
- 1 teaspoon Red chilli powder
- ½ teaspoon Turmeric powder
- 1-2 teaspoon Ground cumin and coriander ground
- ¼ teaspoon Garam masala
- Salt to taste
- Lemon juice
Instructions
- In a heavy-based pan heat oil.
- Add chopped onion-garlic.
- Saute for a couple of minutes.
- Add all the spices powders and mix.
- Now add soaked methi (fenugreek) and cooked daal without any water.
- Mix well and add steamed broccoli.
- Combine everything and add salt.
- Stir-fry the mix another couple of minutes.
- Add lemon juice.
- Serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
INSTANT POT DIY MEDITERRANEAN ORZO PASTA SALAD
Perfect for a summer potluck, crowd or lunch box.
Why DIY?
The reason this is a DIY salad is that you can add whatever you have to hand and it still tastes amazing!
Why Instant Pot?
We are cooking our pasta in the Instant Pot which will require no draining and we can add the remaining ingredients straight to the pot – essentially this is a one-pot Pasta Salad
How to Cook Orzo pasta in a pressure cooker?
The ratio of Pasta to water: 1: 1 1/2 (one: one and a half)
3-minute HIGH-pressure cook
10 minutes NPR then release the pressure manually
Tips:
Add oil to avoid stickiness
The orzo will be slightly sticky when cooked, however, let it cool, every grain will separate.
Stovetop Orzo pasta salad
Boil plenty of water in a pan and cook the pasta according to packet instructions.
Drain the pasta and simply add all of the ingredients together.
Either eat warm immediately or refrigerate if it is made in advance.
Orzo pasta – we like using Orzo for this style of salad but you can also use other types of pasta. However, cooking times and the amount of water for the Instant Pot may change!
Olive Oil – Extra virgin olive oil is best and provides a really wonderful flavour to the salad
Balsamic Vinegar – use Balsamic Vinegar of Modena for the best taste.
Italian Herbs – you can also use Herbs de Provence or Mixed Herbs.
Cherry Tomatoes – if you do not have cherry tomatoes, you can also chop a tomato or two and add to the salad.
Sundried Tomatoes – definitely use sun-dried tomatoes in this recipe if you have them as they add extra depth than just using fresh tomatoes.
Olives – we have used bottled black Kalamata Olives
Capers – these taste similar to olives so if you do not have any, then you can just add a few more olives instead.
Fresh herbs – we have used Basil, Parsely, and Mint from our garden but you can use whatever herbs you have to hand
Cucumber – cucumber really freshens up the salad
Red Onion
Feta cheese – omit if vegan or add any cooked beans or nuts.
Seasoning – salt/pepper
Tips: To add some protein to the recipe, you could add some tinned chickpeas or some chopped nuts. Pine nuts work well.
Don’t have feta? use Mozzarella cheese, it adds a delicate and creamy flavour.
Optionally toss in this Basil Sauce for a bright flavour.
Method
Recipe cooks in 3 minutes. While the pressure cooker is cooling down, prepare all the other ingredients.
In the inner pan of the Instant pot, pan add orzo, water and oil.
Close the lid and set the cooker at HIGH-pressure for 3 minutes.
After 10 minutes NPR, release the pressure manually if any left, let it cool.
Using a fork, separate the pasta, add chopped cucumber, tomatoes and onion.
Tip in sundried tomatoes, olives, Italian seasoning and fresh mixed herbs.
Add oil, balsamic vinegar, cheese and season the salad.
Serve.
Storage
Best Summer Recipes:
Summer Salads
Best Pesto Potato Salad in Instant Pot (vegan)
Vegan Watermelon Carpaccio with Tahini
Kachumber Salad
Instant Pot Vegan Potato Salad
Chickpea Salad with Creamy Avocado Dressing in Instant Pot – gluten-free and diabetic friendly
Lentil Salad
Zucchini Ribbon Salad
Summer Desserts
Vegan Mango Mess
Rose and Strawberry Fool
Summer Drinks
Saffron and Cardamom Horchata
Virgin Cardamom Mojito
Watermelon Mocktail
INSTANT POT DIY MEDITERRANEAN ORZO PASTA SALAD
Ingredients
- 2 cup orzo pasta
- 3 cup water
- 7-8 tbsp. extra virgin olive oil
- 1 cup cucumber chopped
- 1 cup cherry tomatoes halved
- ½ cup red onion sliced
- ¼ cup sundried tomatoes
- 4 tbsp olives chopped or halved
- 3 tbsp capers
- ¼ cup mixed fresh herbs chopped
- 2 tbsp. dried Italian seasoning
- 2 tbsp. balsamic vinegar
- 5-6 tbsp. feta cheese crumbled
- Salt and pepper
Instructions
- Place orzo pasta, water and 3 tbsp. oil in an inner pan of Instant pot.
- Pressure cook for 3 minutes on HIGH.
- After 10 minutes NPR, release the pressure manually.
- Let the pasta cool down a little, as this stage, they are little sticky.
- Once cooled, using fork separate the pasta.
- Then add all the other salad ingredients along with remaining oil and mix well.
- Serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
