Easy Broccoli Potato Stir Fry (Broccoli Aloo Sabzi) is a simple dish made with potatoes, broccoli, and basic Indian spices. This vegan and gluten-free recipe is perfect as a side dish to serve with roti or rice.
If there is one vegetable that Indians can never get enough of, it must be potato (aloo). It is the most versatile ingredient in the Indian kitchen and can be used to prepare a plethora of recipes. From dum aloo to aloo rasedar, aloo gobhi, aloo methi, aloo fry, and more - there's a pool of recipes to explore. Pair them with rice, roti, or paratha, and you are good to go!
Today, I am sharing a unique recipe called aloo stir fry with broccoli. Sounds interesting, doesn’t it?
Besides making the sabzi delectable, broccoli also makes it healthier. Ask why? Because broccoli is packed with essential nutrients like Vitamin C, Vitamin K, and fiber. It also helps in boosting our immune system.
If you like broccoli, then check out more Indian broccoli recipes
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Ingredients
- Broccoli: I used fresh organic broccoli. Frozen or steamed broccoli would also work great in this recipe.
- Potato (Aloo): I used 2 medium Yukon gold potatoes, cut into ¾-inch pieces. You can use any variety of potatoes for this dish.
- Onion: I have used one small red onion.
- Garlic: use freshly minced garlic for the best flavor.
- Spices: Cumin seeds, turmeric powder, red chili powder, cumin powder, ground coriander, and garam masala.
How to Make Aloo Broccoli Sabzi
Heat 2 tablespoons oil in a heavy-bottom pan over medium heat. Add ½ teaspoon cumin seeds and let them splutter. Then, add 1 small onion (finely chopped), 3 garlic cloves (minced), and 1 green chili. Sauté until the onions are soft and translucent.
Add 2 medium potatoes (cubed into ¾ inch pieces) and saute for 2 minutes.
Next, add 2-3 tablespoons of water and mix well. Cover the pan and cook the potatoes for 5 to 6 minutes, until they are fork-tender but not mushy. Stir occasionally to ensure even cooking.
Then add broccoli florets (about 2-2.5 cups) and spices like ¼ teaspoon turmeric, ½ teaspoon red chili powder, ½ teaspoon cumin powder, ½ teaspoon coriander powder, ¼-1/2 teaspoon garam masala, and salt. Mix very well without burning the spices.
Note: You may also steam broccoli in an Instant pot and add them here.
Cover with a lid and continue cooking for another 4 to 5 minutes, stirring occasionally. Cook until the broccoli is tender yet still crunchy, making sure not to overcook it.
Lastly, squeeze 1 tablespoon of lime juice. Serve Aloo broccoli sabzi hot, with bread of your choice.
What to Serve with Broccoli Potato Stir Fry?
Serve aloo broccoli sabzi as a side dish with Indian breads like roti, and paratha.
You can also enjoy it with steamed basmati rice, jeera rice, and dal tadka with some raita.
Tips & Variations
- Cut the potatoes into ½-inch small cubes to cook faster.
- If the dry spices stick to the bottom of the pan while cooking the broccoli and potato, you can sprinkle a little water to loosen them and prevent burning.
- You can also parboil the potatoes in the pressure cooker and then saute them in this recipe. It saves some time while cooking.
- Steamed broccoli or frozen broccoli can also be used.
- You can make this potato broccoli stir fry without onions and garlic as well.
Storing & Reheating
- Refrigerator: This stir fry will keep well in the refrigerator for up to 3 days in an airtight container.
- Freezer: It will also freeze well. Store it in a freezer-safe airtight container for up to 1 month.
- Reheat: You can splash some water and reheat it on the microwave or stovetop until it gets warm.
More Indian Stir Fry Recipes
Broccoli Potato Stir Fry (Broccoli Aloo Sabzi)
Ingredients
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- 3 cloves garlic minced
- 1 green chili
- 1 small onion (about ½ cup), finely chopped
- 2 medium potato cut into ¾ inch pieces, about 200 grams
- 1 medium head broccoli (about 2-2.5 cups), cut into florets
- 1 tablespoon lime juice
- 2-3 tablespoons water
Spices
- ¼ teaspoon turmeric
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼-1/2 teaspoon garam masala
- salt as needed
Instructions
- Heat oil in a heavy bottom pan over medium heat. Add cumin seeds and let them splutter. Next, add onions, garlic, green chili, and saute until onions are soft and translucent.
- Add cubed potatoes and saute for 2 minutes.
- Next, add 2-3 tablespoons of water and mix well. Cover the pan and cook the potatoes for 5 to 6 minutes, or until they are fork-tender but not mushy. Stir occasionally to ensure even cooking.
- Then add broccoli florets, along with the spices like turmeric, red chili powder, cumin powder, coriander powder, garam masala, and salt. Mix very well without burning the spices.
- Cover with a lid and continue cooking for another 4 to 5 minutes, stirring occasionally. Cook until the broccoli is tender yet still crunchy, making sure not to overcook it.
- Lastly, squeeze some lime juice. Serve Aloo Broccoli hot with bread of your choice.
Nutrition
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Devon
I modified this recipe just a tiny bit per what I had on hand but more or less it was overall the same. And I LOVED IT! Such a fun way to have potatoes beyond curry or Western-style. I had it this morning for breakfast and my husband wants to try it tomorrow for dinner, so we will be having it again - twice in 48 hours 🙂
Bhavana Patil
Wow Devon, I am so glad you guys liked it.
Kaylyn
Could this recipe made made in an instant pot?
Bhavana Patil
We could make in instant pot, follow the same recipe pressure cook for 4 minutes and after pressure cooking cycle add the broccoli and let the broccoli cook in the remaining heat.
If we add broccoli and potato together in instant pot, they vl be mushy.