Ingredients
- Potatoes, diced: 2 medium
- Broccoli florets: 1.5 cups
- Olive oil: 1.5 tablespoons
- Garlic, minced: 3 cloves
- Cumin seeds (jeera): 1 teaspoon
- Turmeric powder (haldi): 1/2 teaspoon
- Red chili flakes: 1 teaspoon
- Black pepper powder: 1/2 teaspoon
- Salt: to taste
- Lemon juice: 1 teaspoon
- Sesame seeds (optional, for garnish): 1 teaspoon
Preparation
Heat 1 tablespoon oil in a pan and add cumin seeds.
Once they splutter, add diced potatoes. Sprinkle turmeric powder and salt.
Cook on medium flame for 7-8 minutes until potatoes turn golden and crispy.
Push potatoes to one side and add ½ tablespoon oil.
Add minced garlic and sauté for a few seconds.
Toss in broccoli florets, red chili flakes, and black pepper powder.
Stir-fry on high flame for 3-4 minutes, keeping broccoli slightly crunchy.
Mix everything well and cook for another 2 minutes on low flame.
Turn off the heat, add lemon juice, and garnish with sesame seeds.
Serve hot as a side dish with roti, paratha, dal-rice, or as a filling for wraps.
Servings: 2
Notes
- For extra crunch, add roasted peanuts or almond slices.
- Avoid overcooking broccoli to retain its nutrients and texture.
- For a protein boost, add paneer or tofu cubes.
