Broccoli Stir Fry Recipe
A quick, healthy, and flavorful Indian-style vegetable stir fry combining crisp broccoli with soft spiced potatoes. Perfect as a side dish with rice or roti, or a wholesome vegetarian meal.
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.