Potato-Broccoli Curry
Author:
Yummy N Tasty
Posted on,
12, Aug 2017
14.1 K views.
9
3.8/5 ( 25 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
35-40 mins
Happy Diwali
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Ingredients:
- Potato, large sized - 2 Nos, cubed
- Broccolli, finely chopped - ¾ cup
- Finely chopped Onion - ¾ cup
- Garlic - 3 large cloves, finely chopped
- Ginger - ½ inch pieces, finely chopped
- Tomato - 1 large, chopped
- Turmeric Powder - ½ Teaspoon
- Coriander powder - ¾ Tablespoon
- Red Chilli Powder - ¾ Teaspoon
- Garam masala Powder- ¾ Teaspoon
- Cumin powder - ⅛ Teaspoon
- Chopped coriander leaves - 1 Tablespoon
- Curry leaves - 1 sprig
- Vegetable oil - 1 ½ Tablespoon
- Mustard Seeds - ½ Teaspoon
- Salt to taste
- Water as required
Instructions:
- Heat oil in a pan, splutter mustard seeds.
- Add in the chopped onion, garlic, ginger, curry leaves and saute until the onions become translucent on medium heat.
- Then add in the cubed potatoes and saute for 2 minutes on medium heat.
- Now add in the finely chopped broccoli and saute for 1 minute on medium heat.
- Then add in the chopped tomato and saute until the tomatoes are slightly mushy.
- Then add in the turmeric powder, coriander powder, red chilli powder, garam masala powder, cumin powder and fry for 1-2 minutes on low heat.
- Add in enough water, salt and mix well. Cook until the potatoes are cooked well and the curry is thick on medium heat. Stir occasionally.
- Remove from heat, add in the chopped coriander leaves and mix well.
- Serve hot with chappathi, roti, appam etc.
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Potato-Broccoli Curry
| Author - Yummy N Tasty |
| Posted on - 12, Aug 2017 |
| Recipe URL, https://www.yummyntasty.com/recipes/potato-broccoli-curry/ |
| Cooking time - 35-40 minutes |
| Serving - 4-5 person(s) |
Ingredients :
- Potato, large sized - 2 Nos, cubed
- Broccolli, finely chopped - ¾ cup
- Finely chopped Onion - ¾ cup
- Garlic - 3 large cloves, finely chopped
- Ginger - ½ inch pieces, finely chopped
- Tomato - 1 large, chopped
- Turmeric Powder - ½ Teaspoon
- Coriander powder - ¾ Tablespoon
- Red Chilli Powder - ¾ Teaspoon
- Garam masala Powder- ¾ Teaspoon
- Cumin powder - ⅛ Teaspoon
- Chopped coriander leaves - 1 Tablespoon
- Curry leaves - 1 sprig
- Vegetable oil - 1 ½ Tablespoon
- Mustard Seeds - ½ Teaspoon
- Salt to taste
- Water as required
Instructions :
- Heat oil in a pan, splutter mustard seeds.
- Add in the chopped onion, garlic, ginger, curry leaves and saute until the onions become translucent on medium heat.
- Then add in the cubed potatoes and saute for 2 minutes on medium heat.
- Now add in the finely chopped broccoli and saute for 1 minute on medium heat.
- Then add in the chopped tomato and saute until the tomatoes are slightly mushy.
- Then add in the turmeric powder, coriander powder, red chilli powder, garam masala powder, cumin powder and fry for 1-2 minutes on low heat.
- Add in enough water, salt and mix well. Cook until the potatoes are cooked well and the curry is thick on medium heat. Stir occasionally.
- Remove from heat, add in the chopped coriander leaves and mix well.
- Serve hot with chappathi, roti, appam etc.
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