Broccoli with Ginger and Coconut

Nariyal Hare Phool Gobhi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

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.


  • 2 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • 2 tablespoo


  1. 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.
  2. Add the broccoli, salt, and Sambhar masala, and stir-fry to make sure the spice blend coats the florets, about 1 minute. Pour in