Aloo Broccoli Sabzi: A Simple North Indian Delight
Aloo Broccoli Sabzi, a heartwarming and flavorful dish, is a delightful combination of tender potatoes and vibrant broccoli. This North Indian recipe is a nutritious and easy-to-make dish that pairs wonderfully with roti or rice. The subtle flavors of turmeric, kalonji (nigella seeds), and the natural goodness of broccoli and potatoes make it a wholesome vegetarian option for lunch or dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Broccoli (cut into small florets) | 1 medium-sized head |
| Potatoes (peeled and chopped) | 2 medium-sized |
| Turmeric powder | 1 teaspoon |
| Salt | To taste |
| Kalonji (nigella seeds) | 1/2 teaspoon |
| Oil | 1 tablespoon |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Instructions
To make Aloo Broccoli Sabzi, follow these simple steps for a healthy and tasty meal.
-
Prepare the vegetables:
Begin by cutting the broccoli into small florets. Wash them thoroughly, dry them, and set aside. Peel the potatoes, wash them, and chop them into your desired size. Soak the potatoes in a bowl of water to prevent them from browning. -
Steam the broccoli:
Place the broccoli florets in a steamer and cook them until they are tender yet firm. Once cooked, transfer them to a separate bowl and set aside. -
Cook the potatoes:
Heat oil in a pan or kadhai over medium heat. Add the kalonji (nigella seeds) and let them splutter for about 10 seconds, releasing their aromatic fragrance.
Next, add the chopped potatoes to the pan along with salt and turmeric powder. Stir well to coat the potatoes evenly with the spices. -
Simmer the potatoes:
Cover the pan with a lid and let the potatoes cook for about 15-20 minutes or until they are soft and fully cooked. Stir occasionally to prevent them from sticking to the pan. If needed, add a little water to help the potatoes cook faster. -
Combine the broccoli:
Once the potatoes are cooked, add the steamed broccoli florets into the pan. Mix gently to combine both vegetables. Let them cook together for an additional 1 minute to allow the flavors to meld. -
Serve:
Turn off the heat and your Aloo Broccoli Sabzi is ready to serve! This delicious vegetable dish pairs beautifully with a bowl of steaming rice or soft phulkas (Indian flatbreads).
Tips for the Perfect Aloo Broccoli Sabzi:
- Spice it up: For a spicy kick, you can add finely chopped green chilies or red chili powder according to your taste.
- Steam the broccoli perfectly: Donβt over-steam the broccoli; it should remain bright green and retain its crunchiness for the best texture in the dish.
- Variation: You can also add some garam masala at the end of cooking for a more aromatic and flavorful twist.
Nutritional Benefits:
- Broccoli is a powerhouse of vitamins, fiber, and antioxidants, supporting digestion, boosting immunity, and promoting healthy skin.
- Potatoes are a great source of carbohydrates, providing energy, and also contain essential vitamins like vitamin C and B6.
- Kalonji seeds (nigella seeds) offer numerous health benefits, including improved digestion and reducing inflammation.
Enjoy this wholesome, nutrient-packed dish, perfect for your next family meal. Whether served with roti, rice, or dal, Aloo Broccoli Sabzi is a simple and satisfying way to enjoy a vegetarian lunch or dinner.
