Indian Spicy Potatoes and Broccoli
[Vegan, Gluten-Free]
Author Bio
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost...
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India. Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint! Read more about Rinku Bhattacharya
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Spicy Potatoes and Broccoli [Vegan]
This Indian-inspired dish is a flavorful, colorful recipe pairing of potatoes and broccoli. It is guaranteed to warm you up while leaving you full, satisfied, and well-nourished.
Ingredients You Need for Indian Spicy Potatoes and Broccoli [Vegan, Gluten-Free]
How to Prepare Indian Spicy Potatoes and Broccoli [Vegan, Gluten-Free]
- Heat the oil on medium heat for about a minute.
- Add in the ginger and garlic and stir for about 30 seconds until the mixture begins to sizzle.
- Add in the cumin seeds and the fenugreek seeds and cook until the seeds sizzle and smell fragrant.
- Add in the potatoes and mix well.
- Stir in the tomatoes and the salt and cover and let the potatoes steam cook for five minutes.
- Stir in the broccoli spears and cook the mixture on medium heat until the potatoes are soft and the broccoli is tender-crisp.
Nutritional Information
Total Calories: 652 | Total Carbs: 75 g | Total Fat: 29 g | Total Protein: 13 g | Total Sodium: 103 g | Total Sugar: 5 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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I don\’t see where to add in the red pepper, so I\’ve added it with the other spices.
How much fenugreek seed do you need? It just says 3/4 crushed.
Sarah it would be 3/4 teaspoon crushed. Just be careful they don\’t burn.