Indian Mustard Cauliflower and Broccoli

Indian Mustard Cauliflower and Broccoli is an amazing side dish from the Indian sub continent. The flavours of the mustard seeds and green chilies with the colour of the Turmeric makes this dish bloom. Superb side dish with a kick. The broccoli and Cauliflower have never been popular in my household but in a dish like Indian Mustard Cauliflower and Broccoli, they become very popular. This side dish goes very well with dishes such as Lamb Korma , Prawn and Spinach Biryani and Chana Dal. All in, this recipe produces a delicious dish that is quick to cook. Just adjust the mustard seeds to adjust the heat.

Indian Mustard Cauliflower and Broccoli

One of those recipes that that will change your mind about cauliflower and Broccoli. The Indian spice with a kick.

4.51 from 65 votes

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Course: Side Dish

Cuisine: Indian

Keyword: Chillies, Herbs, Indian Mustard Cauliflower and Broccoli, Spice, Vegetarian

Prep Time: 1 hour hour

Cook Time: 20 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 6 portions

Calories: 273kcal

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Ingredients

 

MetricImperial

• 1 lb broccoli see Notes
• 1 lb cauliflower see notes
• 6 tbsp mustard seeds
• 2 tsp water
• 2 large Green hot chiles chopped
• 1 pinch turmeric
• 8 tbsp mustard oil see Notes
• salt to taste
• cilantro

Instructions

• Grind the mustard seed, salt, chillies, turmeric, and water to a paste.
  6 tbsp mustard seeds, 2 large Green hot chiles, 1 pinch turmeric, salt, 2 tsp water
• Let this stand for at least one hour exposed to air.
• Sauté the broccoli and cauliflower in the oil over high heat until slightly crisp and brown around the edges.
  1 lb broccoli, 1 lb cauliflower, 8 tbsp mustard oil
• Add the mustard mixture and toss.
• Reduce the heat and cook covered until all the liquid is absorbed, 5 to 10 minutes.
• Remove from heat and garnish with sprigs of fresh cilantro or parsley.
  cilantro

Notes

Superb side dish with a kick. Notes:

• Instead of Mustard Oil you can use vegetable oil.
• Try to use yellow and black mustard seeds as they give a superb colouring effect.
• Cut the cauliflower and broccoli into small florets.
• I use cilantro (coriander) but parsley can be used instead.

Nutrition

Calories: 273kcal | Carbohydrates: 13g | Protein: 6g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Sodium: 49mg | Potassium: 544mg | Fiber: 5g | Sugar: 4g