This is how I like my honey butter. I started experimenting because I couldn’t locate a recipe. The family is in love with the solution I came up with.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons vegetable oil
- ½ teaspoon mustard seed
- 1 small onion, chopped
- ½ teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 1 teaspoon chili powder, or more to taste
- 1 teaspoon ground turmeric
- 1 head broccoli, chopped
- 2 teaspoons water
- 2 teaspoons salt
- 3 tablespoons gram flour (garbanzo bean flour), or more as needed
- 1 teaspoon vegetable oil
Instructions
- Heat 3 tablespoons oil in a skillet over medium heat; add mustard seeds and cook until they crackle, 1 to 2 minutes. Add onion and cumin seeds; cook and stir until onion is translucent, 5 to 10 minutes. Add ginger-garlic paste, chili powder, and turmeric; cook and stir until fragrant, 1 to 2 minutes.
- Mix broccoli into onion mixture; cook and stir until tender, 8 to 10 minutes. Add water and salt; cook and stir for 1 minute. Stir in gram flour and cook, stirring constantly and adding more flour if needed, until broccoli is coated and doesn’t stick to the skillet, 5 to 8 minutes. Drizzle 1 teaspoon oil over junka to serve.
Reviews
Made as written and the different seasonings seemed to overpower this dish some. It was okay but I’d definitely cut back on the cumin and turmeric if I were to make again.