Broccoli is rich in minerals, dietary fiber, antioxidants and vitamins. It is a flexible vegetable that works well in salads, stir fries, curries, soup and variety of other delicacies.
Potatoes provide significant amounts of potassium and vitamin C. They also provide the body with energy and fuel. Potato skin contain fibre and flavonoids so keeping them on while cooking, will give extra nutrition.

This easy peasy tasty stir fry recipe can be enjoyed as a side-dish along with steamed rice or rotis.


prep time : 5 mins, cooking time : 8mins, cuisine : Indian


1 Broccoli flower-head
4–5 nos Baby Potatoes
1 onion
2-3 garlic cloves
2 green chillies
½ tsp mustard seeds
¼ tsp fennel seeds
¼ tsp urad dal
½ tsp chilli powder or more, as desired
½ tsp coriander powder
1 tsp homemade/store bought garam masala
½ tsp lemon juice
pinch of asafetida
salt to taste
coriander leaves


Clean the vegetables well. Cut the broccoli into small florets and also the baby potatoes. Keep them aside.

Take a pan, tip in oil, add mustard seed; when it begins to splutter, add fennel seeds, urad dal and asafetida. Saute for few seconds.

Into this, add chopped green chillies, garlic and onion. Saute for some time. Once the onion turns translucent, add turmeric and salt. Stir to mix.

Tip in the cut baby potatoes. Stir. Cook the vegetable till 80% done.

Add the powders except the garam masala powder. Now, add the broccoli and cook for another 5 minutes on medium heat. Do not over cook broccoli .

Do a taste test. Adjust salt accordingly. Add the garam masala powder. Stir well and finally, add the lemon juice. Garnish with coriander leaves.

Serve with rice or rotis.


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