Broccoli Aloo [Indian Broccoli Potato Stir Fry]

This delicious Vegan broccoli aloo is a perfect mid-week lunch. It takes only 15 minutes of active cooking time to make this dish.

BROCCOLI ALOO

Broccoli aloo, Inspired by a classic Indian dish aloo gobi, spiced cauliflower with potatoes. This broccoli aloo is a flavorful twist, replacing gobi with broccoli. This lip-smacking dish is a family favorite. Enjoy this Indian dish with roti, paratha, or naan.

This delicious vegan broccoli aloo is flavorful, healthy, and loaded with aromatic spices. An Indian-inspired side dish that compliments just about any main course.

Simple, yet delicious, Broccoli Aloo is my go-to recipe for busy weeknights. This delicious dish is made with broccoli, aloo(potatoes), and some Indian spices.

Make it on a regular day or even for parties, or potlucks. This recipe is absolutely a crowd pleaser.

Besides, the basic ingredients used for making aloo gobi, I like to add tomatoes. Sometimes, I also add onion and garlic to this recipe. Today, I am sharing the recipe without using any onion and garlic. This recipe is one of the simplest and quickest recipes you may have tried before.

Why You’ll Love this Indian Broccoli Potato Stir Fry

Ready in under 25 minutes

Quick and easy to prepare

It can be served as a side dish with roti, rice, and dal

Vegan and gluten-free recipe

INGREDIENTS FOR BROCCOLI ALOO

Broccoli: I have used fresh broccoli. Frozen or steamed broccoli will also work great in this recipe. If using frozen broccoli, microwave the broccoli for 30-60 seconds, to remove any extra moisture.

Potato (Aloo): I have used 3 small russet potatoes cut into quarters. You can use any variety of potatoes.

Tomato: I have used 2 Roma tomatoes cut into quarters.

Green Chili: I have used 2 Thai green chilies for the heat.

Oil: I have used canola oil in this recipe. You can use any vegetable oil.

Spices: Cumin seeds, black cardamom, asafetida (hing) turmeric powder, red chili powder, coriander powder, dried mango powder(amchur powder), and garam masala is all you need to season this broccoli aloo sabzi. You can increase or decrease the spices according to your preference.

Onion, garlic: I have not used any onion or garlic in this recipe. You can use 1 medium onion, sliced and 3-4 cloves of garlic chopped. After the cumin seeds crackle, add onions, and garlic, sauté for a minute or so and then add the potatoes.

Pic Shown: Broccoli Aloo [Indian Broccoli Potato Stir Fry]

HOW TO MAKE BROCCOLI ALOO

This delicious broccoli aloo comes together in no time. With just a couple of veggies to chop and a few spices, make this perfect broccoli aloo in under 30 minutes. Perfect for a busy weeknight dinner, pair it with some roti, naan and you have the most amazing broccoli aloo, ready to be devoured. 

PREP THE VEGGIES

Prepping the veggies right is a key to delicious, non-mushy broccoli aloo. These simple steps have helped me get perfect broccoli aloo each time. 

Broccoli – cut the broccoli into bite-size pieces, medium size florets.

Potatoes – chop the potatoes into wedges. (I take a small potato and cut it lengthwise, into 4 pieces)

Tomatoes – I like to add tomatoes. I cut the tomato lengthwise, just to keep the uniformity in the vegetables. It does not matter how you chop the tomato.

DIRECTIONS FOR BROCCOLI ALOO

Heat oil in a Kadai or a wok. When the oil is hot, add cumin seeds, asafetida, whole black cardamom, and bay leaf. Allow the cumin seeds to crackle.

Add potatoes, a pinch of turmeric, and salt to taste. Mix and cook on high heat for 2-3 minutes stirring frequently. Reduce the heat to medium-low, cover, and cook the potatoes until 85% cooked.

Next, add broccoli, and mix well. Cook for 1-2 minutes on high heat stirring frequently.

Add the tomatoes, ginger, and green chili. Add the spices coriander powder, turmeric powder, red chili powder, amchur powder, and salt to taste. Mix and cover and cook on medium heat, stirring occasionally, until potatoes are cooked.

Note: Broccoli changes color and becomes soft but not mushy.

Lastly, add some garam masala and mix. Garnish with fresh cilantro. Enjoy broccoli aloo with some roti, rice, and dal.

Pic Shown: Broccoli Aloo [Indian Broccoli Potato Stir Fry]

TIPS FOR PERFECT BROCCOLI ALOO

Cut the broccoli into bite-size pieces (medium size florets). Rinse in a colander and keep it aside for 10-15 minutes, for all the excess water to drain through the colander.

You can use frozen or steamed broccoli. If using frozen broccoli, microwave the broccoli for 30-60 seconds, to remove any extra moisture.

Chop the potatoes into wedges. (I take a small potato and cut it lengthwise, into 4 pieces). You can cut the potatoes into small cubes to cook faster. In that case, chop the broccoli into smaller florets.

If you have boiled potatoes, you can use them in this recipe. Simply add all the ingredients, potatoes, broccoli, tomatoes, and spices, and cook. This speeds up the cooking process.

Tomatoes – I like to add tomatoes. I cut the tomato lengthwise, just to keep the uniformity in the vegetables. It does not matter how you chop the tomato.

Tomato is optional. I like to add tomato as it adds flavor to this dish.

Add garam masala at the end, once the sabzi is cooked.

FREQUENTLY ASKED QUESTIONS

CAN I USE FROZEN BROCCOLI

You can use frozen or steamed broccoli. If using frozen broccoli, microwave the broccoli for 30-60 seconds, to remove any extra moisture.

CAN I USE ANY OTHER VEGGIES

Yes, feel free to use veggies of your choice. Green peas, corn, bell peppers, and mushrooms make a great addition to this dish. Feel free to experiment as per your taste.

HOW TO STORE BROCCOLI ALOO

Refrigerator: This broccoli potato stir fry will keep well in the refrigerator for 3-4 days in an airtight container.

Freezer: It will also freeze well. Store it in a freezer-safe, airtight container for up to a month. Defrost overnight in the refrigerator or on a kitchen countertop. Reheat and enjoy!

Reheat: Reheat it in the microwave or on a stovetop until it’s heated through.

HOW TO SERVE BROCCOLI ALOO

Broccoli Aloo is best served with some Indian flatbread such as roti, paratha, or naan. It pairs well with Tidali Dal[Three Lentils], Makhani Moong Dal [Green gram without husk], or green moong dal.

TRIED THIS RECIPE?

Hope you enjoy this Broccoli Aloo!! If you give this recipe a try, please rate the recipe by clicking the stars  on the recipe card. Leave a comment and share your experience. Thank you  

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