Courgette & Broccoli Sabzi

Sabzi is the Bengali equivalent to a vegetable stir fry. It can be dry and almost mashed or very runny with a gravy (jhol.) I whipped up this courgette and broccoli sabzi when there was nothing left in the fridge and wasn't in the mood to spend ages toiling over a meat curry. Everybody makes sabzi differently according to their region but I like mine quite "green": that is to say, the vegetables are just cooked through and still retain their vibrant colour. 

Serves: 3-4 portions
Prep+cooking time: 15 mins


  • 1 tbsp olive oil for cooking
  • 1 tsp cumin seeds
  • 1 tsp garlic and ginger paste
  • 1 green chilli, finely sliced
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 large onion, cut into medium thick slices
  • pinch of salt to taste
  • 2 tbsp water for steaming
  • 1 courgette, cut lengthways into thin slices
  • 1 large handful of broccoli tender stems, trimmed to size
  • pinch of ground black pepper to taste

1) Wash and cut vegetables into roughly similar sizes and place aside.
2) In a shallow pan, heat olive oil over a medium flame and lightly fry the garlic and ginger paste with the spices until the onions have softened.
3) Add a little water and stir in the courgettes, making sure they are coated in the spices too before covering with a lid and steaming for 5 minutes.
4) Repeat step 3 for the broccoli tender stems. 
5) Remove from heat, season with ground black pepper and serve immediately. Serve on its own as a salad/light lunch or with paratha.