Skip to main content

Tandoori Aloo Broccoli

Aloo Broccoli
Potato is such a loved vegetable! Many describe this starchy root as humble. At least once a week, potato curry is part of our lunch. Any vegetable tastes better with potatoes, be it Aloo Matar, Aloo Palak or Aloo Gobi. Rather than the regular Aloo Gobi, today I cooked masaledar Aloo Broccoli in an oven. 
Roasting vegetables in an oven makes it much more flavorful and I find it quite convenient.

Ingredients:
Potato - 1 big
Broccoli Florets - about 3 cups
Tandoori Masala - 1 tbsp
Red Chili Powder - 1 tsp
Kasuri Methi/Dry Fenugreek Leaves - 1 tsp
Aamchur/Dry Mango Powder - 1/2 tsp
Oil - 2 tbsp
Salt

How to bake Tandoori Aloo Broccoli:
  • Preheat the oven at 375 degrees F. Line a baking tray with aluminum foil and grease it lightly with cooking spray or oil.
  • In a mixing bowl, add tandoori masala, red chili powder, crushed kasuri methi leaves, aamchur, salt and oil. Mix well.
  • Try any other seasonings/spice mix of your choice.
  • Peel the potato and dice it into bite size pieces. Add diced potato and broccoli florets to the bowl and toss well. Best way is to mix with your hand. Spread the potatoes and broccoli on the greased tray and bake for about 10 minutes. Toss them again and bake for another 8 minutes or until both veggies are cooked slightly brown.
  • If not oven, you can roast Aloo Broccoli in a pan, on a stove top, as well.
  • We enjoyed Aloo Broccoli with boiled red rice and Usal (Sprouts Curry).  Serve it as an appetizer or as a side dish.
Labels:

Comments

  1. Hamaree RasoiJanuary 31, 2013 at 10:06 PM

    Delicious and lovely combination of potato and broccoli.
    Deepa

    ReplyDelete
  2. Priya SureshFebruary 1, 2013 at 12:26 PM

    Beautifully done, who can resist to this wonderful and delicious combo.

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Surti Val Papdi Bhaji

My Mom used to make Val Papdi Bhaji in a simple way with few ingredients. This is the first time I gave it a try here in my US kitchen. This stir fry does require little more oil, as no water is added for cooking. Dal Rice tastes great with this sauteed Papdi.  I tried this Bhaji once with frozen Surti Papdi and I was not happy with the result. I prefer fresh Papdi for this recipe, which I can only find in the local Indian store. I am not sure if Val Papdi is called as Navy Bean or Fava Bean in English.
13 comments
Read more