BROCCOLI AND POTATO STIR FRY
Broccoli, which is part of the cauliflower family, ranks as one of the healthiest vegetables as described in this article in Medical News Today.
I first came across broccoli when visiting the US. We liked it and since it is so good for health, I started using it in our Indian dishes.
Elsewhere in this blog, you will find recipes for other dishes made with broccoli such as:-
Today's recipe is for a side dish made in the Indian style with broccoli and potatoes. It is easy to make yet quite delicious!
- Broccoli, 1, about 250 grams
- Potatoes, 2,
- Garlic Cloves, 6-8
- Chilli Powder, 1 tsp
- Turmeric Powder, 1/4 tsp
- Coriander Powder, 1 tsp
- Cumin Powder, 1/2 tsp
- Kitchen King Masala, 1/4 tsp
- Groundnuts, 2 tbsp
- Lemon Juice, from 1/2 a lemon
- Salt, to taste
- Oil, 1 and 1/2 tbsp
Break the broccoli into florets. Blanch the florets by putting them first in hot water for 4-5 minutes and then rinsing them in cold water. Keep aside
Wash, peel and cube the potatoes. Keep them in water to avoid discoloration
Chop the garlic cloves
Dry roast the groundnuts and coarsely powder them. Keep aside.
Heat oil in a thick-bottomed pan, and on medium heat add the cumin seeds, when they sizzle add the chopped garlic and sauté till it turns slightly golden and gives off a good aroma
To this add the cubed potatoes , mix well and cover and cook on medium heat till they are half done
Add salt to taste, followed by the spice powders: chilli, turmeric, coriander, cumin powders and the Kitchen King Masala and mix well
Next add the blanched broccoli florets and cook till the broccoli becomes tender - about 3-4 minutes- and gets well blended with the spice powders
Make sure the broccoli doesn't get overcooked and retains some crunchiness
Drizzle the lemon juice and mix well
Lastly sprinkle the coarsely crushed groundnut powder and mix again
Transfer to serving bowl
Serve hot as a side dish
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