Broccoli and Aloo Poriyal Recipe – South Indian Broccoli and Potato Stir Fry
Experience the vibrant flavors of South Indian cuisine with this delightful Broccoli and Aloo Poriyal, a quick and nutritious stir-fry that brings together the goodness of broccoli and potatoes, seasoned with traditional spices. This recipe not only makes for a perfect accompaniment to your meals but also serves as a nutritious, vegetarian dish that is bound to become a family favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Broccoli | 1 (cut into florets) |
| Potatoes (Aloo) | 3 (peeled and cut into wedges) |
| Mustard seeds | 1/2 teaspoon |
| Curry leaves | 1 sprig (roughly torn) |
| Red chili powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | to taste |
| Sunflower oil | for cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Total Fat | 5g |
| Saturated Fat | 0.5g |
| Carbohydrates | 25g |
| Dietary Fiber | 4g |
| Sugars | 2g |
| Protein | 4g |
| Sodium | Varies |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 20 minutes |
| Cooking | 15 minutes |
| Total | 35 minutes |
Servings
| Servings | Number |
|---|---|
| Number of Servings | 4 |
Cuisine
| Type | Details |
|---|---|
| Cuisine | South Indian |
| Course | Lunch |
| Diet | Vegetarian |
Instructions
To embark on your culinary journey with the Broccoli and Aloo Poriyal, start by gathering all the ingredients and preparing them for cooking. This will streamline the process and ensure a seamless experience as you create this delectable dish.
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Cooking the Potatoes:
Begin by heating a teaspoon of sunflower oil in a Kadai or wok over medium heat. Once the oil is hot, add the mustard seeds and allow them to crackle, releasing their nutty aroma into the oil. After the mustard seeds have popped, add the prepared potato wedges to the pan. Season with a sprinkle of salt and stir-fry the potatoes until they are cooked through and tender. To facilitate faster cooking, cover the pan with a lid, allowing the steam to penetrate and soften the potatoes. -
Spicing it Up:
Once the potatoes are tender, add the turmeric powder and red chili powder. Stir well to ensure the spices are evenly coated on the potato pieces, allowing them to infuse their flavors thoroughly. After a few minutes, remove the cooked potatoes from the heat and transfer them to a serving dish. Set them aside while you prepare the broccoli. -
Cooking the Broccoli:
In the same Kadai or wok, add half a teaspoon of sunflower oil. Add the cut broccoli florets and sprinkle a pinch of salt. Stir-fry the broccoli until it is bright green and just cooked through. Take care not to overcook the broccoli, as this can result in a mushy texture when combined with the potatoes. Again, covering the pan will help the broccoli cook quickly through the steam. -
Combining Ingredients:
Once the broccoli is perfectly cooked, gently stir in the previously roasted potatoes. Give everything a good mix, and taste to check the seasoning. Adjust the salt and spices to your preference. -
Serving Suggestions:
The Broccoli and Aloo Poriyal is best served warm, accompanied by a bowl of Thakkali Rasam (Tomato Rasam) and a serving of steamed rice. This combination not only enhances the flavors of the dish but also provides a comforting and satisfying meal experience.
Final Thoughts
The Broccoli and Aloo Poriyal is a vibrant addition to your lunch table, embodying the essence of South Indian flavors. With its delightful combination of spices and the nutritious duo of broccoli and potatoes, it’s an excellent choice for anyone seeking a hearty yet healthy vegetarian dish. Whether you’re cooking for family or entertaining guests, this dish will surely impress with its simplicity and flavor. Enjoy the colorful presentation and the comforting taste of this delicious stir-fry!
