Broccoli Beetroot Sabji
Packed with essential nutrients and low in unhealthy fats, Broccoli Beetroot Sabji is an excellent addition to a balanced diet. Whether you’re looking to boost your immunity, improve digestion, or simply enjoy a tasty, wholesome meal, this recipe ticks all the boxes!

1 bowl
For 2 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Rich in Nutrients:This sabji is an excellent source of fiber, vitamin C, and iron, supporting digestive health, immunity, and overall wellness.
Boosts Immunity:Both broccoli and beetroot are known for their antioxidant properties, which can help strengthen the immune system.
Supports Heart Health:The combination of fiber, potassium, and antioxidants in this dish can promote heart health by reducing blood pressure and cholesterol levels.
Promotes Healthy Skin:The vitamin C and beta-carotene in broccoli and beetroot help in maintaining healthy, glowing skin.
Improves Digestion:The high fiber content aids in digestion and prevents constipation, making it a great choice for digestive health.
100 kcal
in 127g
Protein:
3g
Fats:
4g
Carbs:
15g
Cholesterol:
0mg
Sodium, Na:
50mg
Potassium, K:
400mg
Broccoli Beetroot Sabji is a delicious and nutritious vegetarian dish that combines the earthy sweetness of beetroot with the crispness of broccoli. This vibrant sabji not only provides an array of essential vitamins and minerals but also offers a delightful taste with a mild blend of spices. It’s perfect for anyone looking to add more vegetables to their diet in a simple yet flavorful way.
Ingredients
2
1 piece Beetroot
100 grams Broccoli Florets
1 tablespoon Oil
1 teaspoon Cumin seeds
5 pieces Curry leaves
2 pieces Green Chilies
Salt as per taste
half teaspoon Turmeric powder
1 teaspoon Coriander powder
half teaspoon Garam masala powder
Water as per needed
Tips
You can adjust the spice levels by increasing or decreasing the number of green chilies.
For a creamier texture, add a tablespoon of yogurt at the end of cooking.
Feel free to add other vegetables like carrots or peas to enhance the flavor and nutritional profile.
Directions
Peel and chop the beetroot into small pieces. Blanch the broccoli florets by immersing them in hot water for about 5 minutes, then drain them.
In a kadhai (wok), heat 1 tablespoon of oil over medium heat.
Add 1 teaspoon of cumin seeds to the hot oil. Let them splutter. Once done, add 5 curry leaves and 2 chopped green chilies. Sauté for a minute until fragrant.
Add the chopped beetroot and blanched broccoli to the kadhai. Stir well to combine the vegetables with the spices.
Sprinkle 0.5 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and 0.5 teaspoon of garam masala. Add salt to taste. Stir the mixture and let it sauté for another 2-3 minutes.
Add a little water to the pan, cover it, and let it cook for 5-7 minutes until the vegetables are tender and well-cooked.
Once cooked, serve the Broccoli Beetroot Sabji hot with roti, rice, or as a side dish.
Notes
Individuals with a sensitivity to cruciferous vegetables (such as broccoli) should avoid this dish as it may cause bloating or gas.
People who are prone to kidney stones may want to limit their intake of beetroot, as it contains oxalates, which can contribute to stone formation.
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