Broccolini with Whole Spices


The boys have always loved broccoli in any form, now broccolini is challenging for a new favourites spot!

This is based on and Indian dish, Karhai Broccoli, using a stir fry and then steaming method you end up with beautifully flavoured broccolini that still has a little bite.


2 tablespoons ghee

1/8 teaspoon ground asafoetida

1 teaspoon cumin seeds

1 teaspoon whole yellow mustard seeds

500g broccolini, cut into 5-7cm lengths

a  good pinch of salt

a good pinch of ground cayenne


Heat the ghee in a large frying pan or wok that you have a lid for.

Heat over medium to high heat.

Once hot add the asafoetida, cumin and mustard seeds. As soon as the mustard seeds start to pop throw in the broccolini and stir fry for 1 minute.

Add the salt, cayenne and 3 tablespoons of water, bring up to simmer and cover.

Steam for 4-5 minutes and serve.


4 thoughts on “Broccolini with Whole Spices”

    1. Hi Anna, broccolini looks like a cross between regular broccoli and Chinese broccoli. It only has a few leaves, wider stalks and more flowers than Chinese broccoli, you eat it entirely. If you can get regular broccoli I would use that. Ros

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