This is a mild vegetable curry. You can add heat if you want, but I like it for its mild and subtle flavors. It’s easy to prepare and I like to serve it as a side to lamb. Many would also serve it as a vegetarian main course.

Aloo Broccoli Sabzi

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Course: Sides
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Degree of Difficulty : Easy
Servings: 4 people


  • 2-3 tbsp olive oil
  • 1 medium sweet onion cut into slices
  • 2 cloves garlic grated
  • 1 tspn grated ginger
  • 2 medium white potatoes skin on, cut into wedges
  • 8-10 florets broccoli
  • 6-8 cherry tomatoes cut in half
  • 1 tspn cumin seeds
  • 1/2 tspn fenugreek seeds (optional)
  • 1/2 tspn coriander powder
  • 2 tspn garam masala
  • 1/2 tspn chili powder
  • 1/2 lime juice of 1/2 lime
  • kosher salt to taste


  • Gather all ingredients before starting recipe.
  • Cut wedges from two medium potatoes, wash and cover with water in a medium sauce pan. Bring to a boil, reduce slightly and cook for about 15 minutes, or until the potatoes are firm tender. Drain and set aside.
  • Add oil to a medium skillet and heat over medium heat. Add spices, stir to combine and cook until slightly fragrant, 1-2 minutes.
  • Peel and slice one medium onion and add to the spices. Add grated garlic and ginger and cook until the onions become soft, about 5-6 minutes.
  • Slice 8-10 cherry tomatoes in half and add to onions and cook until the tomatoes become soft, but still hold their shape, about 5 minutes.
  • Add cooked potatoes to onions, season and stir to combine.
  • Separate 6-8 florets from a head of broccoli, rinse under cold water, cover with cling wrap and microwave on high for 2-3 minutes or until tender. Drain broccoli, squeeze the juice of a half of lime over the vegetables and toss with potato onion mixture.

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