Aloo-Broccoli Ki Sabzi | Potato-Broccoli Curry

Aloo-Broccoli Ki Sabzi | Potato-Broccoli Curry

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Servings: 4 Persons

Aloo-Broccoli Ki Sabzi (Potato-Broccoli Curry) is a homestyle curry where the Broccolis are cooked in spicy tomato gravy. It is one of the most widely prepared green vegetable curries around India and its neighbouring countries. It is very easy to cook recipe and requires very common ingredients to get prepared. It is a very light and healthy dish.

In this recipe, I have microwaved the florets of Broccoli for 2 minutes to reduce the duration of cooking. If you don’t have microwave, then blanch the florets of Broccoli for some time. This step not only helps the Broccolis to get tender very quickly but also consumes less Oil for cooking. The use of less Oil makes the dish healthier.

I have added Carrots to make this Aloo-Broccoli Ki Sabzi colourful and healthier. Carrots are very good for our eyesight and even reduces the risk of cancer. They are full of nutrients and antioxidants.

The gravy of this dish is very light. The best part is, it gets cooked within half an hour.

It is very necessary to have green vegetables in our regular diet for better health. Broccoli is a great source of multiple vitamins, minerals and fibre. It contains antioxidant which may prevent many health issues. It contains zinc, potassium and magnesium which are good for our heart and nerves. Regular consumption of Broccoli can reduce the chances of many health diseases.

Aloo-Broccoli Ki Sabzi (Potato-Broccoli Curry) can be a great addition to your everyday meal. Though Onion and Garlic are not used but still it is a very delicious dish. In fact, it is one of the great options for your Vegan days. It goes very well with steamed Rice, jeera Rice or ghee Rice. You can also have this with Rotis and Parathas too.

Ingredients:

• 1 large size Broccoli, cut into medium florets
• 1 large Potato, medium diced
• 1 Carrot, medium diced
• 1 Tomato, deseeded and diced
• 1 teaspoon Ginger, paste or grated
• 2 Green chillies
• 2 tablespoon Cilantros
• ¼ teaspoon Cumin seeds (jeera)
• 1 Bay leaf (Tejpatta)
• 3 Cloves (Lavang)
• 1 Cinnamon stick(Dalchini)
• ½ teaspoon Turmeric powder
• ½ teaspoon red Chilli powder
• 1 teaspoon Coriander powder
• 1 ½ teaspoon Cumin powder
• 1 tsp Garam Masala powder
• Salt to taste
• Oil for cooking
• 1 cup water for gravy

1. Place the Broccolis on a microwavable plate and cook it on full power(800W) for 2 minutes.
   

2. Keep them aside.
3. Add Oil into the pan in high flame.
4. Once the Oil is hot, add Cumin seeds, Cinnamon stick, Bay leaves and Cloves and let them crackle.
   

5. Add Potatoes and cook it for a minute in medium high flame.
   

6. Add Ginger paste and cook it until the raw smell goes away.
   

7. Add Carrot and mix it well.
   

8. Cook it in medium low flame for 2-3 minutes.
9. Cover the pan and stir occasionally.
10. Add Salt and Turmeric powder and give a nice mix.
    

11. Cover the pan and cook it for a minute in low flame.
12. Add Tomatoes and cook it for 1-2 minutes in medium flame.
    

13. Add Broccoli florets, green Chillies and mix it well.
    

14. Cover the pan and cook it in low flame until the vegetables gets tender.
15. Add Chilli powder, Coriander powder and Cumin powder into the pan and mix it well.
    

16. Cover the pan and let it cook for another couple of minutes in low flame.
17. Add water and cook it in high flame until the water starts boiling.
    

18. Sprinkle Garam Masala powder, chopped Cilantros and give a nice mix.
    

19. Cover the pan and cook it for another minute in low flame.