Broccoli Recipes

With so many of broccoli recipes to try, this flowery vegetable doesn’t seem to be anymore boring.

Some would say broccoli is boring but this is far from reality. Broccoli is juicy, fresh, firm and needs to be cooked right.

Most often it is considered to be an exotic vegetable, broccoli draws resemblance to cauliflower, a regular vegetable in almost all Indian households. But it is a part of cabbage family and its name comes from the Italian word ‘broccolo’, the flowering top of the cabbage plant.

Broccoli has so many health benefits. I bet you didn’t know just how good though….

  • To name a few, broccoli is good source of fiber, vitamin B6, EB1 and A. It is a source of phosphorus, magnesium, Omega 3 fatty acids, proteins, zinc, iron and niacin. And that’s not the complete list ! Needless to say, I try to eat a lot of broccoli.

Broccoli is one of the vegetables which is rarely used in Indian cuisine and it’s always fun to find more ways to incorporate veggies into everyday meals. I keep trying to find ways to like broccoli and I do not hesitate to pick one up every week though they are a bit costly when compared to other veggies😊.

Here are few wonderful recipes to create from Broccoli….

Broccoli Pachadi

This is a quick and easy vegetarian & vegan pachadi (chutney). Serve it alongside rice.

Serves 5 Nos


  • 10 broccoli florets
  • 1/4 cup fresh shredded coconut
  • 1 small onion, chopped
  • 1 fist peanuts
  • 1 tsp sesame seeds
  • 1 inch tamarind
  • A small piece of jaggery
  • 6 green chillies
  • 6 garlic pods
  • Salt
  • Handful coriander leaves
  • 2 tsp oil

For tempering :

  • 1 tsp oil
  • 1 tsp mustard seeds
  • 2 garlic pods
  • A small onion, chopped
  • Few curry leaves


1. Blanch the broccoli florets in enough water and drain completely. Make two florets into tiny bits and keep aside.

2. Heat oil in a kadai, roast the peanuts, add sesame seeds, allow it splutter. Then add chopped onions, garlic, green chiilies, tamarind and jaggery…saute untill the onions are translucent. Then add blanched broccoli and coconut. Saute for a second, take off fire and allow the mixture to cool.

3. Now grind the above mixture with coriander leaves and salt into coarse paste with little water.

4. Then prepare tempering.

5. Add prepared tempering and tiny bits of broccoli to the grinded mixture. Mix well…and that’s it…your pachadi is ready. Serve it with steamed rice with a dollop of ghee.

Broccoli Saag

This is a vegan curry recipe using broccoli and peas cooked in South Indian coconut-chilli-corinader gravy with Indian spices. Serve it alongside chapathi, dosa, parota and poori.

Serves 5 Nos


  • 2 crowns broccoli or 2 cups of broccoli florets
  • 1/2 cup cooked peas or frozen peas
  • 1 onion, chopped finely
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tbsp kasuri methi
  • Curry leaves

For grinding masala :

  • 1/3 cup fresh coconut
  • A small bunch of coriander leaves
  • 8 green chillies
  • 1 small onion
  • 6 garlic pods
  • 4 cloves
  • 1 inch cinnamon
  • 5 pepper corns
  • Salt
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/4 cup fried gram


1. Blend the above said ‘grinding masala’ ingredients into a fine paste. Keep aside.

2. Separate the broccoli into bite sized florets and blanch in water and drain completely. Keep aside.

3. Heat oil and temper the mustard seeds in a deep bottomed pan. Then add curry leaves and onions…saute for a while. Then add kasuri methi….mix.

4. Now add cooked peas, blanched broccoli florets and grinded masala pastes….and a cup of water or to the consistency you prefer. Mix and let it cook over medium flame. Once boiled, simmer for 2 to 3 minutes. Then take off fire…garnish with coriander leaves.

5. Serve hot with dosa or chapati or parota.

Adjust the green chillies according to your spice level.

I wanted to keep the green hue of the vegetables, so I didn’t add any other vegetables or tomatoes. Do add them if you want it colourful.

This is a semi thick gravy, so add water accordingly.

Grilled Mayo Broccoli Sandwich

Lots and lots of mozarella cheese finally makes broccoli kid-friendly. An easy way to make your favorite take out.

For 2 sandwiches


  • 4 bread slices
  • 7 to 8 blanched broccoli florets
  • 2 tbsp of mayo
  • 1 tsp mixed herbs
  • 2 tbsp finely chopped capsicum
  • 2 tbsp of mozarella cheese chunks or as required
  • A pinch of salt
  • 2 tsp of butter for brushing the breads


1. Make broccoli florets into tiny bits. Then take all the above said ingredients except bread and butter in a bowl and mix. Then add mozarella cheese chunks. Mix.

2. Then spread the mixture on two slices of bread and cover with two slices and spread butter on outer sides of the breads. Now grill in a toaster.

3. Serve these cheesy sandwiches with a sauce of your choice or with a cuppa coffee.

Other broccoli recipes on my blog….

Charred Broccoli , Broccoli Paratha ,

Crispy Broccoli Bites , Broccoli Pakoras ,

Roasted Broccoli Grilled Cheese Sandwich ,

Vegetable Saagu



45 thoughts on “Broccoli Recipes

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