Broccoli Stir Fry Recipe
Looking for a healthy vegetable stir fry that’s quick and easy to make? Learn how to make a quick and healthy Indian-style Broccoli and Potato Stir Fry with aromatic spices, crisp broccoli, and soft potatoes. Perfect for weeknight dinners, meal prep, and vegetarian meals.
This Broccoli and Potato Stir Fry is not only delicious but also incredibly versatile. You can adjust the spices and seasoning to suit your taste, making it mild or extra flavorful. The dish cooks quickly, perfect as a side dish for rice or roti, this recipe is packed with nutritious vegetables, low in fat, and full of aromatic Indian spices. Ideal for weeknight dinners, vegetarian meals, or healthy meal prep, it’s a versatile dish that’s both simple and satisfying. Whether you’re serving it with steamed rice, chapati, or even as a filling for wraps, this stir fry brings a burst of color, texture, and nutrition to your meal. Plus, it’s a great way to get your daily dose of fiber and vitamins while enjoying authentic Indian flavors.
Ingredients and Substitutes
- Broccoli: Broccoli is a nutrient-rich vegetable full of fiber, vitamins, and antioxidants. I cut the broccoli into small florets, as it adds a crisp texture and vibrant green color to this Indian-style stir-fry. You can substitute with cauliflower for a similar texture and mild flavor in your healthy vegetable stir fry.
- Potato: I always peel and dice the potato into small cubes. Potatoes provide a soft, starchy contrast to the crisp broccoli and help absorb the aromatic spices. I sometimes use sweet potatoes as a nutritious alternative to make the dish slightly sweeter and more wholesome.
- Onion: Onions add natural sweetness and depth of flavor in almost all Indian recipes. If you don’t have regular size onions, shallots or spring onions can be used as a substitute to maintain the aromatic base of the dish.
- Seeds: Mustard seeds and cumin seeds are used for tempering and add nutty and earthy flavors that form the aromatic base of this recipe. If mustard seeds are unavailable in your kitchen, cumin seeds alone can work, while fennel seeds can be used for a slightly sweet aroma.
- Ginger and Garlic: Both are essential aromatics that elevate the taste of this healthy vegetable stir fry. Fresh ginger adds warmth and a subtle zesty flavor, complementing the crisp broccoli and soft potatoes while the garlic brings in that rich, savory depth I love in Indian cooking. When I’m short on time I use ginger and garlic paste they’re convenient and still keep that authentic flavor alive.
- Spices: Indian spices give this Broccoli and Potato Stir Fry its characteristic Indian flavor. A pinch of turmeric powder adds a warm golden hue and a mild earthy note while bringing in its well-known anti-inflammatory goodness. Red chili powder adds heat and vibrant color, balancing the natural sweetness of onions and potatoes. I also add coriander powder for its citrusy, aromatic touch, and finish with a sprinkle of garam masala to bring in that comforting Indian warmth. You can substitute red chili powder with paprika, coriander powder with cumin powder, ginger. Curry powder works well too if garam masala isn’t handy.
- Salt: I always add salt to taste, as it brings out the natural flavors of the vegetables and spices. You can use sea salt or Himalayan pink salt for a healthier touch.
- Cooking oil: I heat a little oil for cooking and tempering, as it helps carry the spices and coat the vegetables evenly. Depending on the regional flavor I’m aiming for, I use vegetable oil for a neutral taste, sunflower oil for a light finish, or mustard oil when I want that bold, authentic North Indian touch.
- Lemon Juice: Optional tang. Lemon juice adds brightness and balances the spices, making the dish taste fresh. Lime juice or a splash of vinegar can be used as an alternative for a similar tangy effect.
- Fresh Coriander Leaves: Chopped for garnish. Coriander leaves add freshness, aroma, and a pop of color to the finished stir fry. When coriander isn’t available, I sometimes use parsley, though the flavor is a bit different.
How to Make Broccoli Stir Fry
- Prepare Vegetables. Wash and cut broccoli into florets, peel and dice potatoes, slice onions, chop green chili, and grate ginger and garlic.
- Heat Oil and Temper the Seeds. Heat oil in a pan and add mustard seeds and cumin seeds until they splutter.
- Sauté Ginger and Garlic. Add chopped ginger and garlic and sauté until fragrant.
- Cook the Onions and Green Chili. Add sliced onions and green chili, and sauté until soft and translucent.
- Add and Cook the Potatoes. Mix in diced potatoes and cook until they start to soften.
- Add Broccoli and Spices. Add broccoli, turmeric, red chili, coriander powder, and salt, then cook until broccoli is tender but crisp.
- Season with Garam Masala and Lemon Juice. Sprinkle garam masala and add lemon juice, mixing gently.
- Garnish & Serve. Garnish with fresh coriander leaves and serve hot with rice or roti.
Tips for Making Perfect Broccoli Stir Fry
For crisp broccoli, avoid overcooking and stir-fry on medium heat. Cut the broccoli into uniform florets so they cook evenly. When adding potatoes, parboil or slightly steam them first if you want them soft and cooked through faster. Using fresh ginger and garlic paste enhances flavor and aroma, making the stir fry more authentic and delicious.
Use mustard seeds and cumin seeds for tempering, as this forms the flavorful base of the dish. Adjust the red chili powder according to your heat preference. For a bright and tangy flavor, add lemon juice just before serving. Garnish with fresh coriander leaves to add freshness and visual appeal. Following these tips will give you a healthy, quick, and flavorful Indian-style broccoli potato stir fry for weeknight dinners or vegetarian meal prep.
Serving Suggestions
This is best served hot as a side dish with steamed rice, roti, or paratha. You can also enjoy it as a light, healthy lunch on its own or pair it with dal for a complete vegetarian meal. For a more filling option, serve it with quinoa or couscous, making it perfect for healthy meal prep, weeknight dinners, or quick Indian-style vegetarian meals. Garnish with fresh coriander leaves and a squeeze of lemon to enhance the flavor and presentation.
Frequently asked questions
This is flexible. You can include peas, beans, or bell peppers for extra color, nutrition, and flavor while keeping the dish quick and healthy.
This is optional but recommended if you want soft, fully cooked potatoes quickly. Parboiling saves time and ensures even cooking when stir-frying.
This is possible, but make sure to thaw them slightly and drain excess water. Frozen vegetables may release more moisture, so cook on medium-high heat to avoid sogginess.
This is naturally vegan and gluten-free as it uses only vegetables, oil, and spices. It’s safe for most dietary preferences without any modification.
Recipe Card
Broccoli Stir Fry Recipe
Equipment
- 1 Frying pan or wok
- 1 Spatula
- 1 Knife
- 1 Chopping board
- 2 Bowls
Ingredients
- 1 tbsp Oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 1 inch Ginger
- 2-3 cloves Garlic
- 1 Onion
- 1 Green Chili
- 1 medium Potato
- 1 medium head Broccoli
- ¼ tsp Turmeric Powder
- ¼ tsp Red Chili Powder
- ½ tsp Coriander Powder
- ¼ tsp Garam Masala
- Salt
- 1 tsp Lemon Juice
- 1 tbsp Coriander Leaves
Instructions
- Wash the broccoli and cut it into small florets. Peel and dice the potatoes into small cubes. Thinly slice the onion, chop the green chili, and grate or finely chop ginger and garlic.
- Heat oil in a pan on medium heat. Add mustard seeds and cumin seeds. Let them splutter for a few seconds until fragrant.
- Add the chopped ginger and garlic to the pan. Sauté for 30-40 seconds until fragrant, making sure not to burn them.
- Add the sliced onions and chopped green chili. Sauté until the onions turn soft and translucent.
- Add the diced potatoes and mix well. Cover and cook for 5-7 minutes on medium heat until the potatoes start to soften.
- Add the broccoli florets, turmeric powder, red chili powder, coriander powder, and salt. Mix everything well. Cover and cook for 5-6 minutes until the broccoli is tender but still crisp.
- Sprinkle garam masala and squeeze lemon juice over the stir fry. Mix everything gently to combine all the flavors.
- Garnish with freshly chopped coriander leaves and serve hot as a side dish with steamed rice, roti, or paratha.
Notes
- You can adjust chili and spices to taste.
- Avoid overcooking broccoli to keep it crisp. Can be made ahead for meal prep.
