Broccoli and Potato Curry (Phulgobini ane Bataka/Bateta nu Shaak/Sabje/Subze)
This week's recipe is Broccoli and Potato Curry otherwise known as Phulgobini ane Bataka/Bateta nu Shaak/Subze.
(serves 2)
It is well known that broccoli has many beneficial properties. From being extremely nutritious, containing plenty of vitamin C and dietary fibre to having anti-carcinogenic properties, it is a 'must eat' on everyone's weekly list - without exception!
There is a prevailing myth that all Gujarati food is oily, sweet and spicy, all at the same time. This is definitely not the case in our household as we cannot fathom the thought of stomaching greasy, hot food and the idea of having copious amounts of sugar in our main course is a major turn off!
So, in an attempt to eat healthy, tasty and nutritious food, today, I will be sharing the recipe for broccoli and potato curry. This dish is fantastic with chapatis (also known as rotlis in Gujarati) or even as a side dish to a protein-rich main course.
Ingredients:
For the tarka:
2 large tbsps sunflower oil
1 tsp cumin seeds
1 pinch asafoetida
Then:
14 florets of broccoli (washed well and fairly evenly sized)
6 small potatoes (washed and cut into even wedges about 3 to 4mm thick)
0.25 tsp garlic (grated/minced)
1 tbsp ginger (grated/minced)
0.5 tsp turmeric powder
0.5 tsp cumin-coriander powder (dhana-jeeru powder - available from your local, Indian, grocery store)
0.75 tsp salt
0.5 tsp fresh green chillies (ground)
Then:
0.5 tbsp sunflower oil
1 tbsp warm water
Method:
1. Prepare the potatoes:
2. Prepare the broccoli:
3. In a large saucepan, heat the 2 large tbsps of oil on a high heat.
4. Add in the cumin seeds and the asafoetida.
5. Once the cumin seeds become golden brown, add in the prepared potatoes and mix well.
6. Cover the saucepan and turn the heat down to a low heat. Cook the potatoes for 5 minutes.
7. Stir once again and add in the garlic, ginger, turmeric powder, cumin-coriander powder, green chillies and salt. Stir well until the potatoes are well coated with the spices:
8. Turn the heat up to a medium-high heat.
9. Add in the broccoli and mix well with the potatoes.
10. Add in the 0.5 tbsp sunflower oil and 1 tbsp warm water and mix that in well. Cover the saucepan.
11. Turn the heat up to a high heat for about half a minute and cook the broccoli and potatoes.
12. Open the lid and toss the broccoli and potatoes in the saucepan.
14. Cook for a further 5 minutes.
15. The dish is now ready to serve.
There you have it, Broccoli and Potato Curry or Phulgobini ane Bateta/Bataka nu Shaak! Do give it a try and let me know how yours' turned out!
'Til next time ... enjoy!
Bon appétit! xx
There is a prevailing myth that all Gujarati food is oily, sweet and spicy, all at the same time. This is definitely not the case in our household as we cannot fathom the thought of stomaching greasy, hot food and the idea of having copious amounts of sugar in our main course is a major turn off!
So, in an attempt to eat healthy, tasty and nutritious food, today, I will be sharing the recipe for broccoli and potato curry. This dish is fantastic with chapatis (also known as rotlis in Gujarati) or even as a side dish to a protein-rich main course.
Ingredients:
For the tarka:
2 large tbsps sunflower oil
1 tsp cumin seeds
1 pinch asafoetida
Then:
14 florets of broccoli (washed well and fairly evenly sized)
6 small potatoes (washed and cut into even wedges about 3 to 4mm thick)
0.25 tsp garlic (grated/minced)
1 tbsp ginger (grated/minced)
0.5 tsp turmeric powder
0.5 tsp cumin-coriander powder (dhana-jeeru powder - available from your local, Indian, grocery store)
0.75 tsp salt
0.5 tsp fresh green chillies (ground)
Then:
0.5 tbsp sunflower oil
1 tbsp warm water
Method:
1. Prepare the potatoes:
2. Prepare the broccoli:
3. In a large saucepan, heat the 2 large tbsps of oil on a high heat.
4. Add in the cumin seeds and the asafoetida.
5. Once the cumin seeds become golden brown, add in the prepared potatoes and mix well.
6. Cover the saucepan and turn the heat down to a low heat. Cook the potatoes for 5 minutes.
7. Stir once again and add in the garlic, ginger, turmeric powder, cumin-coriander powder, green chillies and salt. Stir well until the potatoes are well coated with the spices:
8. Turn the heat up to a medium-high heat.
9. Add in the broccoli and mix well with the potatoes.
10. Add in the 0.5 tbsp sunflower oil and 1 tbsp warm water and mix that in well. Cover the saucepan.
11. Turn the heat up to a high heat for about half a minute and cook the broccoli and potatoes.
12. Open the lid and toss the broccoli and potatoes in the saucepan.
13. Re-cover the saucepan with the lid and turn the heat down to a low heat.
14. Cook for a further 5 minutes.
15. The dish is now ready to serve.
There you have it, Broccoli and Potato Curry or Phulgobini ane Bateta/Bataka nu Shaak! Do give it a try and let me know how yours' turned out!
'Til next time ... enjoy!
Bon appétit! xx
Its great! Loved it! Making it for the second time now!
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