Indian-Style Broccoli and Carrots

One can never have enough recipes for vegetable side dishes, and this nutriient-packed Indian themed creation is a fine choice to fill out a meal. Here carrots and broccoli shine, dressed up with tempering spices, and simmered in an aromatically spiced tomato base with a bit of heat. Easy to prepare, with little fuss, for a reward of earthy and fresh flavors. Serve over a hot bed of fresh cooked white basmati rice for added flair and flavor.

Indian-Style Broccoli and Carrots

Recipe by Lisa Turner
Cuisine: Indian
Published on March 27, 2026

Simple, colorful, nourishing and delicious carrots and broccoli cooked with Indian spices

Preparation: 15 minutes
Cooking time: 18 to 21 minutes

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Ingredients:

2 tablespoons olive oil
1 teaspoon black or brown mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 tablespoon split urad dal
1/2 teaspoon asafetida
1-inch fresh ginger, minced or grated
2 red or green chilies, seeded and minced
1 teaspoon ground turmeric
1/2 teaspoon amchoor (dried mango) powder (optional)
2 teaspoons garam masala
1 lb (450 g) broccoli, cut into 1-inch florets and stems chopped
1 large carrot, sliced into thin strips
1 teaspoon sea salt
3 medium tomatoes, diced
handful of dried curry leaves, crumbled

Instructions:

Heat the oil in a large wok or saucepan over medium heat. When hot, add the mustard seeds, cumin seeds and fenugreek seeds. Cook, stirring often, until the mustard seeds turn grey and begin to splutter and pop, about 1 minute. Add the urad dal and cook for another 30 to 60 seconds. Now add the asafetida, stir once, and then add the turmeric, amchoor powder (if using) and garam masala. Cook for another minute and then add the broccoli, carrot and salt, and stir and fry for another few minutes.
Stir in the tomatoes and curry leaves, and pour in 1/2 cup water. Bring to a simmer, then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the vegetables are tender, about 12 to 15 minutes. Taste and adjust for seasoning, and serve hot.

Makes 4 to 6 side servings