Aloo Broccoli

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Until I came to US, I had never tasted Broccoli. I use to call it green cauliflower whenever I saw it at the vegetable vendor (he he....). But in US I found it in many chinese and thai dishes.It surely has looks similar to cauliflower but tastewise its very very different and it can't be used as a substitute for cauliflower.

My husband during his bachelorhood along with his friend had once cooked a curry using broccoli and he says the house began to smell like hell (I don't know why).Not to tell but the curry was a disaster. Hence in our 3 years of marriage our refrigerator never saw (or smelled???) broccoli.

Finally, after a long wait I somehow convinced him to try broccoli.

"Lets try at least once.I have seen so many bloggers cooking it. I doubt it’s that bad."

Poor fellow. As he says mein bibi ka sab sunta hu.

"You can cook in my absence and both of you (me n my son) can have it. Please don't force me to have it. I will not eat it at all."

"Ok ok"

Hence broccoli arrived at our place a month back.

I cooked aloo broccoli as an extra sabzi in addition to the rajma masala.I thought if it does turn out good I can at least have rajma masala as an alternative.

While I cooked my apartment smelled great and the outcome was awesome. I called my DH and told him. He had it that night and now broccoli is always in my grocery shopping list.




Here's what you need

1 cup broccoli florets
1 cup potatoes cubed
3 tbsp coconut oil
1 tsp chili flakes
1/2 tsp chili powder
1 tsp turmeric
1 tsp black pepper powder
1 1/2 tbsp peanut powder(dry roasted peanuts powdered)
1/2 tsp sugar
salt

The cooking process


  • Heat oil in a frying pan. When it’s hot enough add in quick succession chilli flakes, chili powder, turmeric, and potatoes.
  • On medium heat stir fry till the potatoes turn golden. Lower the heat and cover the pan.
  •  When the potatoes are half way cooked add in the broccoli. Stir fry until done.
  • Flavor it with pepper, salt, sugar and peanut powder. Mix and let it cook for a couple of minutes uncovered.


Serve piping hot with rotis.

Yields: 2 adults

PS: Coconut oil and peanut powder add an unique taste to this dish and hence would strongly recommend it for this recipe.

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