Spiced broccoli with capers

Spiced broccoli with capers

By
From
Anjum's Indian Vegetarian Feast
Serves
3-4
Photographer
Emma Lee

Broccoli is one of my favourite green vegetables and often on the menu in my home, although it is not traditionally used in India. This dish is simple but has lovely punchy flavours and is very moreish. Here I like to use small capers in brine as I like the extra tang, but if you use salted capers, make sure you give them a good rinse.

Ingredients

Quantity Ingredient
450g broccoli, cut into 5 cm florets
2 1/2 tablespoons vegetable oil
1 teaspoon panch phoran
1-2 dried red chillies, broken in half
15g root ginger, grated, (peeled weight)
3 large garlic cloves, peeled and grated
3 rounded teaspoons small capers, rinsed
salt, to taste

Method

  1. Bring a pot of water to the boil, add the broccoli and return to the boil. Cook for three minutes, then drain.
  2. Heat the oil in a large non-stick frying or sauté pan. Add the panch phoran and chillies and, once they start to colour, add the ginger and garlic, reduce the heat and sauté gently until the garlic is just cooked, around one minute.
  3. Add the broccoli, capers, salt (be careful as the capers are salty) and a very small splash of water and stir until the water evaporates and the broccoli is cooked to your liking. Taste, adjust the seasoning and serve.
Tags:
Indian
vegetarian
Anjum
Anand
Asian
simple
healthy
easy
quick
fast
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