Julie Sahni's Broccoli in Garlic Sauce
Broccoli, known as green cauliflower, is not an Indian vegetable, although it lends itself amazingly well to spices and flavorings. This is an utterly simple and quick recipe that yields an elegant-looking and exquisite-tasting dish. technique finds its roots in the classic cooking of the North, where green vegetables are briefly stir fried with spices in oil being cooked in their own moisture. The vegetables are stir fried again, to coat them with that wonderful shiny glaze of many North Indain vegetable dishes. For the best results, choose the freshest broccoli and cut and peel it carefully, that the pieces will cook uniformally. Goes well with mildly flavored lamb dishes (purchase Julie Sahni's book, Classic Indian Cooking, and learn more about lamb dishes.
Serves 4-6
Ingredients
- 1 bunch broccoli, (about 1.5 lbs.)
- 3 Tbsp. light vegetable oil
- 8-10 garlic cloves peeled
- 1/3 Tsp. turmeric
- 1 Tsp. Kosher salt
Procedure
- Cut the broccoli into spears, leaving long stems attached to the florettes. Peel the stems carefully- they break easily. Rinse the spears under running cold water. Leave them for 5 minutes to drain.
- Heat the oil over medium-high heat in a frying pan large enough to accomodate the broccoli in a single layer. When the oil is hot, add garlic and saute, turning and tossing until it turns golden (about 1-2 minutes). Add turmeric and immediately follow it with the broccoli. Spread the broccoli so that it lies in one layer. Let it sizzle undisturbed for one minute, then sprinkle on the salt. Turn the broccoli carefully with a flat spatula or a pair of tongs and saute for an additional minute.
- Reduce the heat and cook, covered, until the broccoli is cooked but still crisp and dark green (about 8-10 minutes). Uncover and continue cooking until all the moisture evaporates and the broccoli spears are glazed with garlic oil (Another 3-5 minutes). Check for salt and serve immediately.
Author - Julie Sahni
