Mellow-tasting, this curry makes ho-hum broccoli perk up with the presence of the chiles in the Sambhar masala. Serve it with the easy-to-make, onion-flavored Pyaaz murghi for a south-north Indian combo.
Heat the oil in a medium-size skillet over medium-high heat. Add the cumin seeds and cook until they sizzle and turn reddish brown, 5 to 10 seconds. Add the ginger and stir-fry until it is golden brown, about 1 minute.
Add the broccoli, salt, and Sambhar masala, and stir-fry to make sure the spice blend coats the florets, about 1 minute. Pour in