Potato Broccoli Bhaji

Ingredients:-

• 3 medium sized potatoes 
• 2 cups broccoli florettes
• 1 cup diced red onions
• 1 tbsp finely chopped ginger
• 2 tbsp minced garlic
• 2 nos. green chillies
• Extra virgin olive oil
• 1/2 tsp ghee/butter (optional)
• 1/4 cup fresh cream
• Salt, pepper to taste
• Chopped coriander leaves

Spices:-

• 1/4 cinnamon stick
• 1 tsp curry powder/garam masala
• 1 1/2 tsp coriander powder
• 1 tsp chilli powder
• 1 tsp turmeric powder
• 4 nos. cloves
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp star anise seeds
• 4 nos. dried red chilli
• 5-6 curry leaves

Wash the potatoes thoroughly and dice them into 1/2 inch cubes with the skin on. Make sure that every potato cube has one skin side.

In a skillet heat 1 tbsp of olive oil with ghee/butter (optional). When the oil is hot, add mustard seeds & cumin seeds and wait until they pop. Now add the cinnamon sticks, curry leaves, cloves, star anise seeds and dried red chilli. Stir fry for 1 minute and then add the ginger, garlic, green chillies and red onions to sauté them for 5-6 minutes until the onions turn golden brown. Add the diced potatoes and stir them to coat them well with the sautéed mixture. Reduce the heat to medium-low and cover the skillet for the potatoes to cook for 10-15 minutes. Stir them occasionally. When the potatoes are almost cooked add the broccoli and mix well for 2-3 minutes. Add the chilli powder, turmeric powder, garam masala/curry powder, salt and pepper. Stir well and cover the skillet to cook for 5-6 minutes. Add the fresh cream and garnish with coriander leaves.

Serves: 4
Sides: Rice, chappathi or Indian bread