BROCCOLI-ALOO SABZI/ A SIDE DISH WITH BROCCOLI AND POTATOES

March 7, 2025

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BROCCOLI-ALOO SABZI/ A SIDE DISH WITH BROCCOLI AND POTATOES

Over the past few decades, broccoli has become very popular in India. Enriched with several nutritional values, this floret plant has a respectable place alongside authentic Indian dishes. Soups, starters, sandwiches, and main course dishes taste good when prepared with broccoli. Although it is very similar to cauliflower in texture and shape, it has a milder taste. Broccoli provides color, taste, and nutrition to meals.

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We often cook world or intercontinental dishes with broccoli but this time I have tried my hand on our authentic aloo-gobi but with broccoli. And fortunately, the broccoli-aloo sabzi didn’t disappoint me at all. The taste was very similar to aloo-gobi sabzi but with a colorful makeover. To make broccoli-aloo, both veggies are boiled and blanched first and then pan-fried. When both the veggies got sautéed in oil, I seasoned them with salt and a few regular whole and powdered spices. The cooking process is very simple and didn’t take much time in the kitchen

Prep Time – 10 minutes
Cook Time – 20 minutes
Course – Main
Cuisine – Fusion
Author – Bharti Dhawan

● INGREDIENTS REQUIRED

• Brocolli – 1 head 400-500 g
• Potatoes – 5-6 medium sized
• Mustard oil – 3 tbsp
• Salt – TO taste
• Ginger-chilly-garlic paste – 1 tbsp
• Water to blanch broccoli florets – As required
• Water to boil potatoes – as required

● SPICES REQUIRED (whole and powdered )

• Jeera/cumin – 1 tsp
• Rai/Mustard seeds – 1 tsp
• Whole red chilly – 1-2 nos
• Haldi/Turmeric – 1/2 tsp
• Dhania/Coriander powder – 1 tsp
• Bhuna Jeera/Roasted cumin Powder – 1 tsp
• Amchur/Dry Mango Powder – 1 tsp(optional)
•
● PREPARATIONS TO BE DONE
• Chop the broccoli head into small-medium florets with the stalks. Rinse well and prepare them to blanch

• Blanch broccoli for 2 minutes in boiling water. Drain it and transfer it to icy cold water

• Boil potatoes with a lemon wedge. *Lemon wedge or a peel prevent the vessel from blackening

• When potatoes are boiled, Peel and cut into medium chunks *(Avoid chopping into very small as generally they break while cooking)

● PROCEDURE TO COOK BROCCOLI-ALOO SABZI

1 – Firstly, heat mustard oil to the smoking point and switch off the flame for a while

2 – Switch on the flame again and add jeera, rai, hing, and whole red chilies. Allow the spices to crackle

3 – Add now ginger-chilly-garlic paste and roast/bhunow it with the whole spices for a minute

4 – Add boiled potato chunks and roast it with whole spices for 2-3 minutes

5 – Next, add blanched brocolli and cook it with potatoes by stirring at intervals

6 – Next, add salt and all the powdered spices and combine well. Sprinkle some water so that spices do not burn

7 – Bhunow/Roast the sabzi for 3-4 minutes by covering the pan with a lid. ☆This will help to bring all the flavours to come together

8 – Soon, the sabzi will absorb all the flavours and cook to perfection

9 – Turn off the flame now and prepare to serve this tasty sabzi with dal, curd or raita preparations . I love to have this tasty brocolli-aloo sabzi with PALAK DAHI TADKA(PALAK RAITA)