CHATPATA AND SPICY ALOO BROCCOLI

CHATPATA AND SPICY ALOO BROCCOLI, a quick and healthy Indian style stir fry with fresh broccoli and crispy potatoes in a simple spice mix; perfect as a side with rice and dal or any Indian flat bread.

Everyone knows about Indian style Aloo Gobi (potatoes and cauliflower stir fry) but broccoli, which is a fairly new and exotic vegetable to Indian markets/cuisine is another vegetable which most Indians wonder how to cook!

I remember when I first moved to Delhi from Denver (in the 1990s) and broccoli had just made its presence felt in the local markets in the capital, my close friend asked me how to cook it. And my favorite at that point was a simple Broccoli Talasani or Konkani style stir fry with a tempering of just crushed garlic cloves and dry red chilies.

Another favorite was Cheesy Broccoli Casserole!

Now, after using it in my cooking in India (whenever available in the local markets), I know I can use them in casseroles, salads, in parathas etc.

WHY DID I MAKE ALOO BROCCOLI?

Well, yesterday, when I found a small bunch of broccoli in my fridge and that was just not enough for a family of 4 for lunch, I decided to add some potatoes to it (à la Aloo Gobi) and make some Aloo Broccoli and why not!

Super easy to make; along with potatoes and broccoli, it needs some basic pantry spices/ingredients which I am sure every one has!

Just cut broccoli into florets, peel potatoes (if skin is dirty or damaged) and cube. I prefer to leave the skin on sometimes; not only does it give a crispy edge but if cleaned properly, has a bunch of nutrition in the skin.

In a quick tempering of Indian spices like coriander powder, haldi/turmeric powder, red chili powder and any garam masala powder or your favorite mix of spice powders (I have used MDH brand Kitchen King), stir fry both potatoes and broccoli on medium low until potatoes are crispy tender and broccoli is cooked until again crisp tender or the way you enjoy it!

DO NOT OVERCOOK! Over cooked broccoli - not yummy! They turn mushy and unpalatable and a "no, no" at least in our family!

Super easy isn't it?

Serve this easy peasy, quick and delicious Indian style Aloo Broccoli with rice and dal, parathas, roti etc. for a healthy side!

So now you have another delicious dish using broccoli; a healthy, high in antioxidants, protein, fiber and vitamin rich veggie to add to your daily diet!

Do give it a try and share your views either in the comment box below (do give it a rating), on Instagram (@curryandvanilla16) or on my Facebook page.

If you are fond of Indian dry curries, you got to check out:

to name a few!

For Indian style stove top ALOO GOBI, you can try this yummy one.

And this PRESSURE COOKER/INSTANT POT ALOO GOBI too comes out awesome albeit with a bit of gravy

Enjoy and Happy Cooking Foodies!

Now, let us see how to make this super delicious and super quick ALOO BROCCOLI:

Yum

CHATPATA AND SPICY ALOO BROCCOLI

A quick and healthy Indian style stir fry with fresh broccoli and crispy potatoes in a simple spice mix; perfect as a side with rice and dal or any Indian flat bread.

Ingredients

2 cups broccoli florets
1 ½ cups peeled/unpeeled and cubed potatoes
3 tbsp oil (coconut or any other odorless oil)
2 tsp jeera/cumin seeds
1 to ½ tsp Kashmiri red chili powder/cayenne powder
½ tsp turmeric/haldi powder
2-3 tsp coriander powder
1 tbsp garam masala or Kitchen King powder
Salt to taste

Instructions

Wash and prepare broccoli florets
Wash and peel (if the skin is dirty or damaged) and cube potatoes
Heat oil in a wide saucepan (best is cast iron but any good thick bottomed would work too!)
Once the oil is hot, add the jeera and let it sizzle for a few seconds on medium high.
Add the spice powders and reduce the heat to medium or medium low to bloom the spice powders and release their aroma for a few more seconds. DO NOT LET THEM BURN; keep stirring. if you feel they are starting to burn, just splash a bit of water.
Immediately add the cubed potatoes/aloo, sprinkle a dash of salt and mix well.
Increase the heat to medium high and then give it a stir to distribute the spices well.
Reduce heat to medium low, cover and cook the potatoes for a few minutes; 3 to 4 depending upon size of the potato cubes.
When the potato cubes are slightly soft (not completely), add the broccoli florets, stir in more salt and then mix well.
Again, cook on medium low heat, covered, stirring in between until both the veggies are cooked tender, especially the potatoes.
Make sure broccoli does not overcook. Mushy broccoli is not tasty.
If you use the right pan (like cast iron or a good thick bottomed pan), once cooked, you will get a lovely brown and crispy edge to potatoes.
As soon as potatoes are cooked, slightly crisp and broccoli is just tender and cooked, remove and serve hot and fresh with your meal. It could be rice and dal, some curd/yogurt rice or even as a side for your chapattis, rotis, puris or any paratha!
Isn’t it a quick and easy yet delicious stir fry?
Enjoy foodies and Happy Cooking!

Notes

Adjust the amount of type of seasonings/spice powders according to personal taste

This recipe works good with cauliflower instead of broccoli too.

Add a good amount of oil in order for the curry to not stick to the pan and keep stirring often. Can reduce the oil if trying to reduce calories and fat!

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STEP-WISE INSTRUCTIONS TO MAKE ALOO BROCCOLI:

Wash and prepare broccoli florets.

Wash, peel (if the skin is dirty or damaged) and cube potatoes.

Heat oil in a wide saucepan (best is cast iron but any good thick bottomed would work too!)

Once the oil is hot, add the jeera and let it sizzle for a few seconds on medium high.

Add the spice powders and reduce the heat to medium or medium low to bloom the spice powders and release their aroma for a few more seconds. DO NOT LET THEM BURN; keep stirring. If you feel the spices are burning, splash some water.

Immediately add the cubed potatoes/aloo, sprinkle a dash of salt and mix well.

Increase the heat to medium high and then give it a stir to distribute the spices well.

Reduce heat to medium low, cover and cook the potatoes (covered if needed) for a few minutes; about 2 to 3 depending upon the size of the cubed potato.

When the potato cubes are slightly soft (not completely), add the broccoli florets, stir in more salt and then mix well.

Again, cook on medium low heat, covered, stirring in between until both the veggies are cooked tender, especially the potatoes.