Easy Broccoli Potato Stir Fry (Broccoli Aloo Sabzi) made with basic Indian spices.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds
  • 3 cloves garlic (minced)
  • 1 green chili
  • 1 small onion ((about 1/2 cup), finely chopped)
  • 2 medium potato (cut into 3/4 inch pieces, about 200 grams)
  • 1 medium head broccoli ((about 2-2.5 cups), cut into florets)
  • 1 tablespoon lime juice
  • 2-3 tablespoons water

Spices

  • 1/4 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4-1/2 teaspoon garam masala
  • salt (as needed)

Method

  1. Heat oil in a heavy bottom pan over medium heat. Add cumin seeds and let them splutter. Next, add onions, garlic, green chili, and saute until onions are soft and translucent.
  2. Add cubed potatoes and saute for 2 minutes.
  3. 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.
  4. Then add broccoli florets, along with the spices like turmeric, red chili powder, cumin powder, coriander powder, garam masala, and salt. Mix very well without burning the spices.
  5. 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.
  6. Lastly, squeeze some lime juice. Serve Aloo Broccoli hot with bread of your choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.