Ingredients

• Approximately 250 grams potatoes, peeled and chopped

• 1 small broccoli (about 200 gm.), cut into small florets, as they absorb the spices better when small

• 1 large or a couple of medium potato, peeled and cut into bite size pieces or wedges, roughly same amount in volume as broccoli

• 1 tablespoon cooking oil (mustard oil is good)

• 1/2 teaspoon cumin seeds or Panch Pooran or black mustard seeds or nigella seeds

• 1/2 inch piece of ginger, peeled and grated

• 1 green chilli, chopped into thin slices (optional)

• 1/2 teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1/4 tsp. chilli powder (adjust to taste)

• 1 teaspoon salt

• Juice of 1/2 a lemon

• 1/2 tsp. Garam masala

Instructions

1. Heat oil in a wok or karahi.

2. Add the cumin/other seeds and wait until seeds splutter. Be careful not to let them burn.

3. Add ginger. Stir-fry for 10-20 seconds or so, until lightly browned.

4. Add Broccoli florets and potatoes and sprinkle turmeric, coriander, chilli powder and salt on top.

5. Stir-fry well for 30 seconds or so and then lower the heat to almost minimum.

6. Cover and cook on minimum heat, until the potatoes are cooked through, stirring from time to time. If the vegetables are fresh, no extra water needs to be added. Otherwise, sprinkle some water when it looks too dry, just enough to stop it from catching.

7. Sprinkle lemon juice and garam masala, stir and mix gently, taking care not to break Broccoli florets.

8. Transfer to a serving bowl and garnish with remaining chopped coriander leaves before serving.

9. Serve with Plain Paratha or with a dal of choice and Chapatties.

Notes

• If you prefer, you can omit potatoes altogether and make this dish with 500 gm. of Broccoli alone.

• Chopped tomatoes can also be added at half cooked stage.