New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
  1. Home
  2. Recipes
  3. Side Dish
  4. Vegetables
  5. Onion
Photo of Indian Broccoli Junka by Harshada Dhande-Sarode

Indian Broccoli Junka

Rated as 3 out of 5 Stars
1 made it  |  1 reviews   |  1 photos
4

Recipe by:

"Spicy broccoli recipe. Serve with Indian bread."
Added to shopping list. Go to shopping list.

Ingredients

32 m servings 164
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. Heat 3 tablespoons oil in a skillet over medium heat; add mustard seeds and cook until they crackle, 1 to 2 minutes. Add onion and cumin seeds; cook and stir until onion is translucent, 5 to 10 minutes. Add ginger-garlic paste, chili powder, and turmeric; cook and stir until fragrant, 1 to 2 minutes.
  2. Mix broccoli into onion mixture; cook and stir until tender, 8 to 10 minutes. Add water and salt; cook and stir for 1 minute. Stir gram flour into broccoli mixture; cook, stirring constantly, until broccoli is coated and doesn't stick to skillet, adding more flour if needed, 5 to 8 minutes. Drizzle 1 teaspoon oil over junka to serve.
You might also like
Charred Broccoli Beef

A deliciously charred version of the takeout favorite!
Roasted Garlic Lemon Broccoli

Florets are roasted with garlic in olive oil and dressed with fresh lemon juice.
Restaurant Style Beef and Broccoli

See how easy it is to make this classic Chinese takeout dish at home.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 164 calories; 12.3 10.2 3.5 0 1323 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 1
Rate and review
Most helpful
Most positive
Least positive
Newest

Made as written and the different seasonings seemed to overpower this dish some. It was okay but I'd definitely cut back on the cumin and turmeric if I were to make again.

Read more
More Reviews