Broccoli Aloo Curry

INGREDIENTS:

• 8-10  Broccoli florets, cut into bite size
• 1 Medium Sized Potato, cut into 1” cubes
• 1 Green Chilly, slit length wise
• 1 Medium Sized Onion
• 1 Tspn Ginger Garlic paste
• 1 Medium Tomato, pureed
• 1 Tspn Cumin Seeds
• 1 Tspn Garam Masala

METHOD:

• Deep fry the broccoli florets until cooked.
• In a pan over medium flame, add oil followed by cumin seeds.
• As the cumin seeds turn brown, add onion and green chilly. Saute till properly cooked.
• Then add ginger garlic paste and cook till raw smell disappears. Add the tomato puree, turmeric powder and salt to taste. Keep sautéing.
• Soon the oil shall leave the masala, indicating that the masala is done. To this masala, add the raw potato cubes and saute for another couple of minutes.
• In a pressure cooker, add this mixture with enough water to cover the potatoes. Cover the lid and let it give a whistle. Switch off flame.
• Alternatively, the potatoes can be deep fried. In this case, there is no use for the pressure cooker. The potatoes can then be directly added to the cooked masala.
• Add the fried cauliflower florets along with the garam masala. Stir carefully so as not to break the vegetable pieces.
• Switch off the flame in another couple of minutes.
• Broccoli aloo curry is ready to be served hot, with rice or roti.