Can I use a different oil if I don't have mustard oil?

While mustard oil is preferred for its distinct flavor, you can substitute it with another high-heat cooking oil like avocado or canola oil if needed.

What if I don't have fenugreek seeds?

Crushed fenugreek seeds add a unique aroma; if you don't have them, you can omit them, but the flavor profile will be slightly different.

Why are the potatoes steam-cooked with tomatoes?

Covering the potatoes with tomatoes and salt allows them to steam-cook, ensuring they become soft and tender before the broccoli is added.

How do I ensure the broccoli is tender-crisp?

Stir in the broccoli spears towards the end and cook on medium heat just until they reach a tender-crisp texture, avoiding overcooking.

How should I store leftover Indian Spicy Potatoes and Broccoli?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

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Indian Spicy Potatoes and Broccoli
[Vegan, Gluten-Free]

RB By: Rinku Bhattacharya

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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A vibrant plate of Indian Spicy Potatoes and Broccoli, featuring tender diced potatoes and bright green broccoli spears coated in aromatic spices.

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Spicy Potatoes and Broccoli [Vegan]

163.0

3-4

Dairy Free

Vegan

This Indian-inspired dish is a flavorful, colorful recipe pairing of potatoes and broccoli. It is guaranteed to warm you up while leaving you full, satisfied, and well-nourished.

Ingredients You Need for Indian Spicy Potatoes and Broccoli [Vegan, Gluten-Free]

2 tablespoons oil (preferably mustard)
1 tablespoon grated ginger
2 pods of minced garlic
1 teaspoon cumin seeds
3/4 teaspoon crushed fenugreek seeds
3/4 teaspoon red pepper flakes
2 medium-sized potatoes, peeled and diced
3 tomatoes, chopped
1 teaspoon salt
2 cups of broccoli spears

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How to Prepare Indian Spicy Potatoes and Broccoli [Vegan, Gluten-Free]

Heat the oil on medium heat for about a minute.
Add in the ginger and garlic and stir for about 30 seconds until the mixture begins to sizzle.
Add in the cumin seeds and the fenugreek seeds and cook until the seeds sizzle and smell fragrant.
Add in the potatoes and mix well.
Stir in the tomatoes and the salt and cover and let the potatoes steam cook for five minutes.
Stir in the broccoli spears and cook the mixture on medium heat until the potatoes are soft and the broccoli is tender-crisp.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Trish says:

July 2, 2017 at 9:07 pm

I don\’t see where to add in the red pepper, so I\’ve added it with the other spices.
Sarah says:

January 27, 2015 at 1:50 pm

How much fenugreek seed do you need? It just says 3/4 crushed.
1. Monica Gilbert says:
  
  April 14, 2015 at 4:37 am
  
  Sarah it would be 3/4 teaspoon crushed. Just be careful they don\’t burn.

Comments are closed.

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