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Pan Roasted Broccoli Recipe

Broccoli florets blanched and roasted on medium flame and tossed with minimal spices
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Curry
Cuisine: Indian- South
Servings: 2
Author: Anusha Praveen


  • Broccoli florets 2 cups blanched
  • Red chili powder 1 tsp
  • Coriander powder 1 tsp
  • Turmeric powder 1 tsp
  • Grated ginger 1 tsp
  • Curry leaves a sprig
  • Urad dal 1 tsp
  • Mustard seeds 1 tsp
  • Vegetable oil 2 tbsp
  • Salt to taste


  • Heat a deep pan with about 3 cups of water.
  • Once the water comes to a rolling boil, switch off the flame. Place the broccoli florets in the hot water. Make sure all of the florets are covered completely in water.
  • Cover with a lid and let sit for 3 to 5 mins.
  • Once done, remove lid and drain water completely. Please note that this step is key to making good pan roasted broccoli.
  • Heat a pan with 2 tablespoon of oil.
  • Once hot, pop the mustard.
  • Quickly toss in the curry leaves, urad dal, ginger and turmeric powder.
  • Reduce flame to medium.
  • Once the dal turns brown, add the blanched broccoli florets to the pan and stir gently making sure that oil coats the florets evenly.
  • Now let the florets roast slowly on medium flame. This may take anywhere between 7 to 8 mins.
  • Make sure you keep stirring and tossing them in between to avoid burning.
  • Once the florets turn golden, add the chili powder, coriander powder and salt and give a good but gentle mix.
  • Take off flame and serve hot with rice and rasam.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.


Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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