Broccoli is not traditionally used in Indian cuisine, but works quite well when substituted for the expected cauliflower in Aloo Gobi. I sometimes add chopped onion (a small one) to the pan with the cumin seeds for added flavor. You can substitute green beans (stemmed and cut in quarters) for the broccoli.
Serves 4
Ingredients:
- 3 medium potatoes, rinsed and peeled if desired
- 1 small bunch broccoli, rinsed, bottom of stems cut off
- 1 tablespoon olive or canola oil (or more if needed)
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 3/4 tablespoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon salt (or to taste)
Method:
- Cut potatoes into ¾ inch cubes. Cut broccoli into 1 ½ – 2 inch pieces.
- Warm oil in a sauté pan over medium heat. Toast cumin seeds, in oil until fragrant (about 30 seconds).
- Add potatoes to pan and toss around to coat with oil, and making sure spices don’t stick to bottom of the pan. Sauté for 5-10 minutes, stirring frequently.
- Add broccoli and remaining spices, stir well. Sauté for 5 minutes, then add about ¼-½ cup water to pan.
- Cook over medium-low heat. Stir occasionally, and add more water as necessary to prevent vegetables from sticking to the pan.
- Cook until potatoes and beans are tender. If you prefer softer beans, cook them a bit longer—for crisper ones, a little less. Taste and add more salt if necessary.
