Looking for quick and healthy Indian Broccoli Recipes that you can make in your Instant Pot or on the stovetop? Indian Veggie Delight has compiled a list of the top Vegetarian Broccoli Recipes.
1. Broccoli & Spinach Soup
Broccoli Spinach Soup is a healthy, ultra-creamy soup made in an Instant Pot Pressure cooker or on the stovetop using broccoli, spinach, and cheese. It’s the perfect year-round comfort dish. This broccoli soup is a one-pot Low Carb, Keto dish that takes less than 30 minutes to prepare.
In a saucepan over medium-high heat, soften the butter. Once the butter has been melted, add the garlic and cook for 30 seconds.
Sauté the onion until it becomes transparent.
After that, add the broccoli and sauté for 2 minutes before adding the water and cooking, covered, until the broccoli florets are soft, about 2-3 minutes.
Toss in the spinach, cheese, milk, and season with salt and pepper to taste. Stir everything together thoroughly. Bring the water to a boil. Turn the gas flame on at this point.
Using a hand blender, puree the soup until it is completely smooth. If you don’t have a hand blender, purée the mixture in stages in a blender once it has cooled slightly.
If the soup is too thin, thicken it with the cornflour-water mixture and cook for 2 minutes. This results in a thick consistency.
Broccoli Spinach Soup is cooked and ready to eat.
2. Tandoori Broccoli
Tandoori Broccoli Tikka is a fusion dish made with broccoli marinated in a spiced yogurt-based marinade and fried in an air fryer or oven.
In the Air Fryer, Make Tandoori Broccoli
To ensure consistent cooking, clean and cut the broccoli head into bite-sized florets.
The broccoli will then be blanched. Over high heat, bring a medium-sized pot of salted water to a boil. Place the broccoli in boiling water for 1 minute (for firm broccoli), then move it to a bowl with water and ice cubes to cool. Drain the water and blot them dry with a kitchen or paper towel once they’ve cooled. Alternatively, you can boil the broccoli in the Instant Pot.
Mix hanging curd, besan, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, garam masala, chaat masala, Kasuri methi, lemon juice, salt, and oil together in a large mixing basin.
Then add the blanched/steamed broccoli florets and toss to coat each piece of broccoli in the marinade. Refrigerate the bowl for 15-20 minutes after covering it.
Air fried for 8-10 minutes at 360°F (180°C) or until the edges begin to brown and crisp. Halfway through, give the basket a good shake.
Remove to a serving plate, squeeze some lime juice over the top, sprinkle with chaat masala, and serve with mint yogurt chutney right away.
