If there is one vegetable that Indians can never get enough of, it must be Potato (aloo). It is the most versatile ingredient in the Indian kitchen and can be used to prepare a plethora of recipes. From dum aloo to aloo rasedar, aloo gobhi, aloo methi, aloo fry, and more - there’s a pool of recipes to explore. Pair them with rice, roti, or paratha, and you are good to go! While exploring different recipes, we found a unique aloo stir fry recipe. This aloo ki sabzi is made by adding broccoli florets. Sounds interesting, doesn’t it? Besides making the sabzi delectable, broccoli also makes it healthier. Ask why? Because broccoli is packed with essential nutrients like Vitamin C, Vitamin K, and fiber. It also helps in boosting our immune system. If you like broccoli, then check out more Indian broccoli recipes
Broccoli Raita Broccoli Paneer Paratha Broccoli 65
Ingredients
Broccoli: I used fresh organic broccoli. Frozen or steamed broccoli would also work great in this recipe. Potato (Aloo): I used 2 medium Yukon gold potatoes, cut into ¾-inch pieces. You can use any variety of potatoes for this dish. Onion: I have used one small red onion. Garlic: use freshly minced garlic for the best flavor. Green Chili: I have used 1 Thai chili for the heat. Oil: I have used olive oil in this recipe, you can use any vegetable oil. Spices: Cumin seeds, turmeric powder, red chili powder, cumin powder, ground coriander, and garam masala. You can increase or decrease the spices according to your preference.
How to Make Aloo Broccoli Sabzi
Heat oil in a heavy-bottom pan over medium heat. Add cumin seeds and let them splutter. Then, add the onions, garlic, and green chili. Sauté until the onions are soft and translucent. Add cubed potatoes and saute for 2 minutes. Next, add 2-3 tablespoons of water and mix well. Cover the pan and cook the potatoes for 5 to 6 minutes, or until they are fork-tender but not mushy. Stir occasionally to ensure even cooking. Then add broccoli florets and spices like turmeric, red chili powder, cumin powder, coriander powder, garam masala, and salt. Mix very well without burning the spices. Cover with a lid and continue cooking for another 4 to 5 minutes, stirring occasionally. Cook until the broccoli is tender yet still crunchy, making sure not to overcook it. Lastly, squeeze some lime juice. Serve Aloo broccoli sabzi hot, with bread of your choice.
Tips & Variations
Cut the potatoes into ½-inch small cubes to cook faster. If the dry spices stick to the bottom of the pan while cooking the broccoli and potato, you can sprinkle a little water to loosen them and prevent burning. You can also parboil the potatoes in the pressure cooker and then saute them in this recipe. It saves some time while cooking. Steamed broccoli or frozen broccoli can also be used. You can make this potato broccoli stir fry without onions and garlic as well.
Storing & Reheating
Refrigerator: This stir fry will keep well in the refrigerator for up to 3 days in an airtight container. Freezer: It will also freeze well. Store it in a freezer-safe airtight container for up to a month. Reheat: You can splash some water and reheat it on the microwave or stovetop until it gets warm.
More Indian Stir Fry Recipes
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