Broccoli with Cumin and Mustard Seeds
serves 2 generously
This has been one of my go-to ways to make Indian-inspired broccoli for years. For people used to Indian dishes, it gets you a lot of that flavor without tons of ingredients or long cooking. For people not used to Indian cooking, it’s a fresh, non-intimidating way to be introduced to these flavors. Black mustard seeds are easily found at an Indian grocery store, but you can also find them in the bulk section of some health food stores like Whole Foods. Whole spices add more flavor and texture and last longer in the pantry than ground spices. Whole spices can also take this high level of heat without burning, so I think they are worth keeping at home.
1 bunch broccoli, cut into florets
1 tablespoon grapeseed oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon red chile flake
salt to taste
In a large skillet with a lid, bring 1/4 cup water up to a simmer. Add broccoli, a pinch of salt, and cover. Let broccoli steam for 30 seconds or until bright green. Remove broccoli from skillet and wipe out skillet if necessary.
Heat skillet on medium high and add grapeseed oil. Add black mustard seeds, cumin seeds, and red chile flake and stir until seeds start to pop and sizzle. Add broccoli back to the pan and saute to finish cooking and incorporate spice oil. Season with salt to taste.