Easy Broccoli Potato Stir fry (Broccoli Aloo Sabzi) made with basic Indian spices. Vegan, Gluten-free, and perfect for serving as a side dish with roti, rice.
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
- Broccoli: I have used fresh organic broccoli. Frozen or steamed broccoli would also work great in this recipe.
- Potato (Aloo): I have used 1 large Yukon gold potato cut into ½-inch pieces. You can use any variety of potatoes.
- Onion: I have used one small red onion.
- Garlic: use freshly minced garlic for the best flavor.
- Green Chili: I have used 1 Thai chili for the heat.
- Oil: I have used olive oil in this recipe, you can use any vegetable oil.
- Spices: Cumin seeds, turmeric powder, red chili powder, ground cumin, ground coriander, and garam masala is all you need to season this aloo broccoli sabji recipe. You can increase or decrease the spices according to your preference.
How to Make Broccoli Potato Stir Fry
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.
Then add 2-3 tablespoons of water, and mix well. Cover and cook the potatoes for 5 to 6 minutes or until they are fork tender but not mushy. You may stir once or twice in between.
Then add broccoli florets and 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 to cook for another 4 to 5 minutes (keep stirring in between), until the broccoli is tender yet crunchy. Make sure you don't overcook the broccoli.
Lastly, squeeze some lime juice. Serve Aloo Broccoli 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 rice, jeera rice, and dal tadka with some raita.
Tips & Variations to Make the Best Aloo Broccoli Sabzi
- Cut the potatoes into ½-inch small cubes to cook faster.
- You can sprinkle some water if the dry spices stick to the bottom of the pan while cooking broccoli and potato.
- 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 a month.
- Reheat: You can splash some water and reheat it on the microwave or stovetop until it gets warm.
More Broccoli Recipes
- Broccoli Besan Sabji
- Broccoli Paneer Bhurji
- Broccoli Paneer Paratha
- Broccoli 65
- Broccoli Cheddar Soup
- Spinach Broccoli soup
- Air Fryer Roasted Broccoli
More Indian Stir Fry Recipes
- Zucchini Stir Fry
- Beetroot and Chickpea Stir Fry
- Potato Moringa Leaves Stir Fry
- Potato Beans Stir Fry
- Brussels Sprouts Stir Fry
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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
- 1 large potato (about 1 cup), cut into ½ inch pieces
- 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.
- Then add 2-3 tablespoons of water, and mix well. Cover and cook the potatoes for 5 to 6 minutes or until they are fork tender but not mushy. You may stir once or twice in between.
- 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 to cook for another 4 to 5 minutes (keep stirring in between), untill the broccoli is perfectly cooked. Make sure you don't overcook the broccoli.
- Lastly, squeeze some lime juice. Serve Aloo Broccoli hot with bread of your choice.
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